Spring is a mere two weeks away! That means winter sports are just about over and done with and it’s time to reclaim your weekends! So pack a picnic basket laden with fresh Spring fayre and your favourite drop of Pinot Noir to make your Sunday afternoon complete!

Ahhhh Pinot Noir, medium-bodied and lighter on tannins than many other red wines – it is the one drop that you can drink in any season and is perfect for a wide selection of cuisine.

Pinot Noir is a perfectly suited wine to pair with a broad range of food because of its bright acidity, complexity, and rich fruit character. While fruit-laden Pinot Noirs dance happily with Salmon, Roast Chicken and light pasta dishes, more tannic versions pair well with Duck and cured Meats, and most, if not all Pinot Noirs will marry up to just about any good white Cheese!

Here’s our take on a perfect provincial Spring picnic basket:

  • Freshly baked Baguettes or Focaccia
  • A Good Selection of White Cheeses including Brie
  • Pinot Glazed Mushrooms, perfect on top of BBQ burgers or Focaccia (see recipe below)
  • Cold Cured Meats
  • A bottle of Two Tails Marlborough Pinot Noir (an awesome match because this slightly earthy drop makes it an ideal pairing with mushrooms)

PAN PINOT GLAZED MUSHROOMS
Ingredients:

  • A knob of brown Butter
  • 2 cups of Portobello Mushrooms
  • Pinch of Salt
  • Pinch of Cracked Pepper
  • 1/4 cup of Pinot Noir

Heat butter in a skillet over medium-low heat until light brown. Stir in Portobello (or any kind of wild or brown) mushrooms and add a pinch of salt. Cook and shrink Mushrooms until they are almost tender. Add a pinch of cracked pepper. Pour in Pinot Noir and cook, stirring constantly until wine evaporates and mushrooms are tender. Serve with BBQ Patties or on top of Brie laden Focaccia.

Bayfield’s Cooking Tip: Brown the mushrooms in a generous amount of brown butter. Then, when you add the Pinot Noir, the wine will glaze the surface rather than soak into the mushrooms. 

TWO TAILS MARLBOROUGH PINOT NOIR 750ML

A silky and succulent palate with ripe cherry and currant flavours. Dry with a silky textured palate and a fruity aftertaste.
Ideal Evening Food Match: Mushroom Risotto
RISOTTO COOKING TIP: When the risotto is cooked, stir through a few knobs of butter for pure decadence

TOP SERVING PINOT TIP: Always use a large rounded bell-shaped glass in order to gather the delicate aromatics of your Pinot Noir. A stem isn’t always required, however it’s perfect if you prefer to swirl your wine.

Cheers!

Pin It on Pinterest

Shares