The Pinot Noir is one of the red strains of a varied family which includes Pinot Blanc, Pinot Grigio and Pinot Meunier. It comes from the cold regions in the north of France: Champagne and Burgundy.
In the heart of this last mentioned region, red wines reach the pinnacle of quality and recognition by experts. In Champagne, smells and structure are added to the best exponents of the region.
Pinot Noir is probably the most famous representative of well defined fresh and fruity smells, capable of offering elegant wines of indisputable quality. Scents offered are varied, for example, strawberries, fruits of the forest, citrus and grapefruit, even herbs and flowers, including mint, earthy aromas, mushrooms and specially those close to wood such as coffee, vanilla, coconut, all of them delicate and subtle. The taste of Pinot Noir wines is characterized by a noticeable acidity. This time, we present a Pinot Noir pairing.
The fair symmetry
When it comes to combining it, it accepts a great variety of dishes and can be paired to almost every meat such as lamb, pork, fish, chicken, and duck, but it is not convenient to pair it with meals that contain spicy ingredients. Two Uruguayan recipes next:
1.2kgs of lamb rib
150cc of Olive Oil
2 garlic cloves
1 lemon juice and lemon grated
1 bunch of mint
1 ¼ red onion
750 cc of red wine
500gr of brown sugar
1 bay leaf
30cc balsamic vinegar
Salt and pepper
1. To prepare the lamb, clean the ribs, taking off fat and skin off the bones. Put them in a recipient. In a bowl, combine ½ glass of Olive Oil, some pepper corns, chopped garlic and half of the lemon grated. Pour over the ribs. Cover with cling film and leave in the fridge for an hour. Drain the ribs, wrap the bones with foil and mark them in the griddle for about 2 minutes of each side, put in the oven and cook for about 8 minutes at 200° C. Join the remaining oil with the lemon juice, the remaining lemon grated, the mint chopped in small pieces and salt. Emulsify with the mixer for 2 or 3 minutes to obtain the sauce.
2. For the jam, cut the red onions in thin slices. Put them in a bowl with the wine, brown sugar, coarse salt, red pepper and bay leaf. Place in the fire and cook for 30 minutes. Add balsamic vinegar and cook at middle temperature, stirring from time to time, until obtaining the consistency of jam.
3. Serve the ribs without the foil, sprayed with the mint sauce and accompany with onion jam.
600gr of potatoes
200gr of butter
1 red pepper
12 silverside fishes with skin and fin tail
Extra virgin olive oil
Pepper and salt
For the mash, cook potatoes, in abundant water with coarse salt, peeled and cut in medium size pieces. Then, strain and mix along with the butter to make a mash. For the pepper oil, burn the pepper at middle temperature until it is roasted, and remove the skin. Saute the onion in little oil and add the roasted pepper. Blend the sauteed onion with olive oil. In a pan, saute the silverside fish with pepper and salt for about 30 second each side.
Then, serve the silverside fishes with the potato mash and the pepper oil. Finally, before presenting at the table, spray with freshly squeezed lemon juice and a little olive oil.