101 Full-Course Meals That Pair Perfectly with Pinot Noir
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Pinot Noir is a versatile and beloved red wine known for its elegance, complexity, and ability to complement a wide range of dishes. Its fruity notes, balanced acidity, and silky texture make it an ideal choice for pairing with various cuisines. Whether you’re planning a romantic dinner, a special celebration, or simply want to elevate your dining experience, here are 101 full-course meal ideas that pair perfectly with Pinot Noir.
- Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic reduction.
- Smoked Salmon Canapés: Top crackers with smoked salmon, cream cheese, and dill.
- Wild Mushroom Bruschetta: Sautéed mushrooms on toasted bread with garlic and herbs.
- Baked Brie with Raspberry Preserves: Warm, gooey cheese served with a sweet fruit compote.
- Stuffed Mushrooms: Mushrooms stuffed with a mix of cream cheese, garlic, and herbs.
- Spinach and Artichoke Dip: Creamy dip with spinach, artichokes, and melted cheese.
- Prosciutto-Wrapped Asparagus: Roasted asparagus spears wrapped in prosciutto.
- Beef Carpaccio: Thinly sliced raw beef drizzled with olive oil and lemon.
- Shrimp Cocktail: Chilled shrimp served with zesty cocktail sauce.
- Oysters Rockefeller: Baked oysters with spinach and a rich, herby sauce.
- Creamy Tomato Soup: A classic tomato soup served with a dollop of basil pesto.
- Butternut Squash Soup: Smooth and velvety soup with a hint of nutmeg.
- Wild Mushroom Bisque: A rich and earthy soup with assorted wild mushrooms.
- French Onion Soup: Caramelized onions in a hearty beef broth topped with cheese.
- Lobster Bisque: Luxurious lobster soup with a touch of sherry.
- Roasted Red Pepper Soup: Vibrant and slightly smoky, with a creamy finish.
- Clam Chowder: Creamy clam-based soup with potatoes and bacon.
- Gazpacho: Chilled tomato-based soup with cucumber, peppers, and herbs.
- Minestrone: A hearty Italian vegetable soup with pasta or rice.
- Potato Leek Soup: Creamy soup made with tender leeks and potatoes.
- Strawberry Spinach Salad: Fresh spinach, strawberries, and a balsamic vinaigrette.
- Grilled Chicken Caesar Salad: Romaine lettuce, grilled chicken, croutons, and Caesar dressing.
- Beet and Goat Cheese Salad: Roasted beets, creamy goat cheese, and arugula.
- Asian-Inspired Salad: Mixed greens, mandarin oranges, and sesame ginger dressing.
- Nicoise Salad: Tuna, boiled eggs, olives, and green beans with a vinaigrette.
- Cobb Salad: Avocado, bacon, chicken, and blue cheese with ranch dressing.
- Quinoa Salad: Quinoa, roasted vegetables, and a lemon vinaigrette.
- Greek Salad: Cucumbers, tomatoes, feta cheese, and Kalamata olives.
- Waldorf Salad: Apples, celery, walnuts, and grapes with a creamy dressing.
- Pear and Gorgonzola Salad: Sliced pears, Gorgonzola cheese, and mixed greens.
- Roast Chicken: Herb-roasted chicken with garlic mashed potatoes.
- Salmon with Dill Sauce: Grilled or baked salmon with a creamy dill sauce.
- Beef Bourguignon: Slow-cooked beef in red wine with mushrooms and onions.
- Duck a l’Orange: Crispy duck breast with orange glaze and wild rice.
- Lamb Chops: Grilled lamb chops with a rosemary-garlic marinade.
- Pork Tenderloin: Roasted pork tenderloin with apple compote.
- Veal Marsala: Veal cutlets in a rich Marsala wine sauce.
- Mushroom Risotto: Creamy risotto with sautéed mushrooms and Parmesan.
- Lobster Thermidor: Lobster tails in a creamy brandy sauce.
- Beef Wellington: Filet mignon wrapped in puff pastry with mushroom duxelles.
Vegetarian & Vegan Options
- Eggplant Parmesan: Breaded and baked eggplant with marinara and mozzarella.
- Vegetable Curry: A fragrant blend of vegetables in a spicy curry sauce.
- Stuffed Bell Peppers: Bell peppers filled with a mix of rice and veggies.
- Pasta Primavera: Pasta with a medley of sautéed seasonal vegetables.
- Portobello Mushrooms: Grilled Portobello mushrooms with balsamic glaze.
- Vegan Lentil Shepherd’s Pie: A hearty and satisfying plant-based dish.
- Spinach and Ricotta Stuffed Shells: Jumbo pasta shells filled with creamy spinach and ricotta.
- Roasted Vegetable Lasagna: Layers of roasted veggies, marinara, and cheese.
- Quinoa-Stuffed Acorn Squash: Roasted acorn squash stuffed with quinoa and veggies.
- Vegetable Paella: A colorful Spanish rice dish with saffron and veggies.
- Scallop Scampi: Pan-seared scallops in a garlic and butter sauce.
- Cedar-Plank Salmon: Grilled salmon on a cedar plank with a maple glaze.
- Seafood Pasta: Linguine with a mix of shrimp, mussels, and clams in a white wine sauce.
- Tuna Steak: Seared tuna steaks with a soy-ginger glaze.
- Halibut with Lemon Butter Sauce: Pan-seared halibut with a tangy lemon butter sauce.
- Crab Cakes: Golden brown crab cakes with a remoulade sauce.
- Lobster Ravioli: Ravioli stuffed with lobster meat in a creamy tomato sauce.
- Miso-Glazed Cod: Baked cod with a sweet and savory miso glaze.
- Grilled Swordfish: Swordfish steaks with a Mediterranean olive tapenade.
- Shrimp Scampi: Succulent shrimp in a garlicky white wine and butter sauce.
Poultry & Game
- Chicken Marsala: Chicken breasts cooked with Marsala wine and mushrooms.
- Quail with Blackberry Sauce: Roasted quail with a sweet blackberry reduction.
- Turkey with Cranberry Sauce: Roast turkey with homemade cranberry sauce.
- Pheasant with Wild Rice: Pan-seared pheasant served over wild rice.
- Duck Confit: Duck leg confit served with crispy skin and a cherry sauce.
- Cornish Hen with Orange Glaze: Small hens roasted with a citrusy glaze.
- Wild Turkey Chili: Hearty chili made with ground wild turkey.
- Guinea Fowl with Port Wine Reduction: Roasted guinea fowl with a rich port wine sauce.
- Bacon-Wrapped Quail: Quail wrapped in bacon and grilled to perfection.
- Chicken and Mushroom Pie: Comforting chicken and mushroom filling in flaky pastry.
Beef & Pork
- Filet Mignon: The tenderest cut of beef, perfectly seared and served with a red wine reduction.
- Short Ribs: Slow-braised short ribs in a red wine and herb sauce.
- Pork Belly: Crispy pork belly with a sweet and savory glaze.
- Ribeye Steak: A juicy ribeye steak cooked to your preferred level of doneness.
- Prime Rib: A succulent prime rib roast served with au jus.
- Beef Stroganoff: Sliced beef in a creamy mushroom and wine sauce.
- Pork Chops with Apples: Pork chops cooked with apples and onions in a cider reduction.
- Braised Lamb Shanks: Lamb shanks slowly simmered in red wine and aromatics.
- Beef and Mushroom Pie: A savory beef and mushroom filling encased in flaky pastry.
- Pork Tenderloin Medallions: Pan-seared pork tenderloin medallions with a Pinot Noir reduction.
Pasta & Risotto
- Linguine with Clam Sauce: Linguine with a white wine and garlic clam sauce.
- Fettuccine Alfredo: Creamy fettuccine pasta with Parmesan and butter.
- Wild Mushroom Risotto: Creamy risotto infused with the earthy flavor of wild mushrooms.
- Gnocchi in Brown Butter Sauce: Potato gnocchi with a nutty brown butter and sage sauce.
- Spaghetti Carbonara: Spaghetti with a sauce of eggs, cheese, pancetta, and black pepper.
- Lobster Linguine: Linguine with chunks of lobster in a garlic wine sauce.
- Pappardelle with Wild Boar Ragu: Wide pasta ribbons with a rich wild boar sauce.
- Shrimp and Asparagus Risotto: Creamy risotto with tender shrimp and asparagus.
- Mushroom Pappardelle: Wide pasta with a creamy mushroom and thyme sauce.
- Lemon Ricotta Ravioli: Ravioli filled with lemon ricotta and served with a light cream sauce.
- Grilled Asparagus: Asparagus spears grilled with olive oil and garlic.
- Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic.
- Roasted Brussels Sprouts: Brussels sprouts roasted with balsamic glaze.
- Creamed Spinach: Spinach cooked in a creamy garlic sauce.
- Honey-Glazed Carrots: Carrots roasted with honey and thyme.
- Buttery Broccoli: Broccoli sautéed in butter and seasoned with lemon.
- Truffle Fries: Crispy French fries drizzled with truffle oil.
- Parmesan Polenta: Creamy polenta with grated Parmesan cheese.
- Roasted Beet Salad: Roasted beets with goat cheese and balsamic reduction.
- Grilled Portobello Mushrooms: Portobello mushrooms marinated and grilled to perfection.
- Ratatouille: A colorful Provencal dish of roasted vegetables in a tomato sauce.
- Chocolate Fondue: Rich, melted chocolate for dipping fruits, marshmallows, and more.
- Red Wine Poached Pears: Pears simmered in Pinot Noir with spices and served with a wine reduction.
- Black Forest Cake: A classic chocolate and cherry cake with a Pinot Noir-infused twist.
- Tiramisu: Layers of coffee-soaked ladyfingers and mascarpone cheese.
- Chocolate Truffles: Homemade chocolate truffles with a Pinot Noir ganache center.
- Raspberry Chocolate Tart: A decadent tart featuring a chocolate and raspberry filling.
- Strawberry Shortcake: Layers of strawberries and cream on a biscuit base.
- Panna Cotta: Creamy Italian dessert served with a berry compote.
- Cherry Clafoutis: A rustic French dessert featuring fresh cherries baked in a custard-like batter.
- Chocolate Lava Cake: Warm, molten chocolate cakes with a gooey center.
Pairing Pinot Noir with a full-course meal can elevate your dining experience to new heights. Whether you prefer seafood, poultry, red meat, or vegetarian options, the versatility of Pinot Noir ensures that there’s a perfect pairing for every palate. So, gather your favorite dishes, uncork a bottle of Pinot Noir, and savor the symphony of flavors that unfold when great food meets great wine. Cheers!