Grilled or roasted red meat:
A grilled beef fillet, roast duck breast or veal chop will be perfect. The finesse of the Pinot Noir matches the texture of the meat.
Game birds:
Roast pheasant or partridge, with a red fruit or mushroom sauce.
Mushroom dishes:
Wild mushroom risotto, or simply mushrooms pan-fried with garlic and parsley.
Cheese:
Mature cheeses such as Reblochon, Chaource or Brie de Meaux. Avoid very strong cheeses that could mask the wine's delicate aromas.
Lightly spiced dishes:
Lamb tagine with prunes and almonds, or Peking duck.
Further advice:
Serving: serve at 18°C to enjoy its aromas to the full.
