Food Suggestions

The following dishes go well with Pinot Noir, Ostoros 2016 (HU1301)

Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Charcuterie

Charcuterie

Almost anything goes, though whites with high acidity (to cut through the fat) and vibrant, juicy reds work best.
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Cooked Meats

Cooked Meats

The simplicity of plainly cooked unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Salmon Fillet with Lentils

Salmon Fillet with Lentils

When oven-roasted and served on a bed of wine-braised lentils, salmon turns into something of a comfort dish which calls for a red wine with enough acidity and fruit to cut through the flavours of the dish. Claret or pinot noir would be a good choice; in whites, opt for full-bodied whites such as those from the south of France or an elegant Alsace riesling, for example. Don't miss our recipe for Roast Salmon Fillet with Wine-Poached Lentils.
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Beef Stroganoff

Beef Stroganoff

A dish for your most full-bodied reds. California zinfandel or Châteauneuf-du-Pape are ideally-suited.
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Chicken Liver Salad

Chicken Liver Salad

Though chicken liver and salad pose no threat to wine, the vinaigrette dressing can be a challenge, particularly as many recipes call for the use of fruity, sweet vinegars like raspberry or sherry. Opt for youthful, fruity reds with good acidity like new world pinot noir or ripe, juicy Beaujolais.
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Chicken with Morels

Chicken with Morels

This dish works equally well with reds or whites, your choice might depend on what you decide to serve as an accompaniment. We recommend keeping it simple and serving with a classic white Burgundy from the Mâconnais or a sweetly fruited pinot noir. Try our recipe for chicken with morels for two.


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Cold Meats

Cold Meats

The simplicity of plainly cooked, unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Hungarian Goulash

Hungarian Goulash

Though there is little agreement about the exact recipe for this, Hungary’s most famous dish, it should always contain smoky paprika. Robust reds are called for – Hungarian if possible – if not, try primitivo or young tempranillo or blends of spicy grenache, mourvèdre and carignan perhaps.
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Rabbit

Rabbit

Rabbit is making something of a comeback and can be a wonderful meat. Pinot noir marries beautifully, or opt for a lighter gamay.
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Roast Veal

Roast Veal

Simply cooked veal is a real treat and as with other roast meats is deserving of your best bottles. Whites or reds can go well. Opt for gently oaked chardonnays, rich Alsace whites and in reds, anything from gently fruity pinots or fragrant cabernet-based wines, to more gamey flavoured Châteauneufs or Barolos. Older bottles from reserves would be shown off to their best.
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Mushroom Linguine

Mushroom Linguine

The type of mushrooms used in the dish will have an impact on the choice of wine. Wild mushrooms have quite assertive, earthy flavours that can be particularly well matched by wines made from pinot noir.
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Wild Mushroom Risotto

Wild Mushroom Risotto

The subtle earthy flavours of wild mushrooms encased in a creamy risotto will marry well with whites and reds and of course have a natural affinity with Italian wines. Pick reds with soft tannins such as those made from the gamay or pinot noir grape or plump for the reds of northwest Italy. For whites, authentic pinot grigio (or gris) would work a treat.
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