This recipe although simple is to illustrate the subtle but sublime tastes and structure in Pinot Noir.

Pinot Noir is one of those wines that would bring little enjoyment just drinking by the glass.  It is one of those wines that is a fantastic companion to food.

Roasted or Grilled Mushrooms

To be used to highlight the flavour and structure in Pinot Noir
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2


  • 1 pound mushrooms; button, cremini, or mixed gourmet
  • 2 cloves garlic; peeled minced or grated
  • olive oil to coat
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tbsp butter, cut into small pieces


  • Preheat oven to 400 degrees, or grill if using. Line a backing sheet or cooking pan with aluminum foil or spray with non-stick cooking spray.
  • Wipe mushrooms and trim any long stems. If the mushrooms are large, cut into the same size pieces.
  • Add oil, vinegar, garlic, salt and pepper to a mixing bowl and whisk until combined. Add mushrooms and toss until well coated. Spread out on baking sheet or dish. Scatter butter throughout.
  • Bake or grill until done (approx 10-15 minutes), giving the pan a shake or stirring about halfway through.

When trying this food & wine pairing.  Take the time to add extra pepper and sample with the wine.  Next add a bit of balsamic vinegar (glaze if you have it) and sample and see how the taste and flavours change and are enhanced.

Then try with your protein of choice.  Taking the time to savour will allow you to observe your preferences and how your taste buds respond to certain elements.

There are no right or wrong sensations but the balsamic should bring out the fruitiness of the wine.  The pepper will enhance and show the spiciness of the wine that might not be evident when just sipping the wine.

Other ways this can be demonstrated is if you were to make a pan sauce or gravy, that would change the presentation of the wine.  Soy sauce for example would reveal an umami taste.  (this is considered a 5th taste and is common in asian cuisine like soya sauce and miso, as well as in some cheeses.

Feel free to try this exercise often.  Send in your observations if you wish, we’d love to hear from you as you experience the simple but revealing joy of food & wine pairing.