7 pinot noir recipes

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

A Southwestern stuffing for roast duck with jalapenos, Granny Smith apples, pine nuts, bread cubes, and fresh cilantro. Bold, fruity, and spicy in every bite.

Paella burgers: ground chicken, chopped chorizo, and shrimp patties flavored with saffron, garlic, and pinot noir, grilled and stacked on sourdough rolls with charred onion, red pepper, and a saffron aioli.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.