Pairing halibut and Pinot Noir sometimes feels wrong, but we like challenges.
On days when we are in the mood for red wine, and yet we can’t pass good quality halibut in a story, we want this pairing to work.
Here is our solution!
Halibut
Pan-stewed halibut with caramelized onion, shaved fennel, Italian cherry tomatoes, and chopped parsley—a dish decorated with chive flowers and fennel shoots.
Polenta plays well as a “starch” or side dish and helps to marry the flavors of the fish and vegetables with the wine.
2019 Trisaetum Pinot Noir Ribbon Ridge
Oregon pinot noir usually offers lots of cherry notes combined with hints of other berries. Lately, it tends to be more fruity than some dishes can “tolerate.” Trisaetum pinot noir certainly fits this profile, yet it is one of those wines that take the impression of the Willamette Valley Pinot Noir to the next level. It paired well with our dish.
Aromas: jammy plum-cherry, stewed cherry, cedar, liquor-like, cherry pits, and cocoa powder.
Palate: medium plus tannin (atypical for Oregon), smashed ripe cherries, sour cherry, cherry cola with sour cherry acidity.
Together
The sweetness and acidity of tomato-based sauce walk hand-in-hand with the fruity profile of Trisaetum Pinot Noir. Fatty halibut balances the acidity and tannin in wine. Fennel and parsley compliment the cedar-piney notes.
Going from a glass to a fork feels like swinging on the dance floor. While wine is a musical part, food is the dancer on the floor.
