Summer Pinot Noir Food Pairing & Recipes

When pairing Pinot Noir, I like to think about complementing rather than competing. Look for earthy mushrooms, roasted poultry, delicate herbs, berries, and foods with enough acidity to keep the palate refreshed. And don't be afraid to serve Pinot Noir with vegetarian dishes; mushrooms, lentils, roasted vegetables, and aged cheeses can be extraordinary partners. Here are a few of our favorites…

1. Mira Pinot Noir Stanly Ranch 2010

Grilled Chicken & Peach Salad with Cherry-Balsamic Vinaigrette

The 2010 Stanly Ranch has developed beautiful savory and earthy complexity alongside black cherry, plum, wild mushroom, tea, baking spice, and cola notes.

Serves: 4
Time: 25 minutes

Ingredients

• 4 boneless chicken breasts or thighs
• 2 ripe peaches, sliced
• 5 oz arugula or mixed greens
• ½ cup fresh cherries, halved
• ¼ cup toasted pecans
• 2 oz crumbled goat cheese
• Olive oil, salt & pepper

Vinaigrette

• 2 tbsp balsamic vinegar
• 1 tbsp cherry preserves
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• Pinch of salt

Method

1. Season chicken with olive oil, salt, and pepper.
2. Grill over medium-high heat until cooked through, about 5–7 minutes per side.
3. During the last few minutes, grill the peach slices until lightly caramelized.
4. Whisk the vinaigrette ingredients together.
5. Toss greens, cherries, pecans, and goat cheese with the vinaigrette.
6. Slice the chicken and arrange over the salad with the grilled peaches.

Why it works: The grilled peach and cherry echo the wine's mature fruit, while mushrooms aren't necessary, the earthy greens and toasted pecans provide enough savory character to complement the wine without overwhelming its delicate age.

2. Mira Pinot Noir Hyde & Sons 2013

Grilled Salmon with Strawberry, Cucumber & Herb Relish

The 2013 Hyde & Sons shows roasted cherry, beet, delicate herbs and spice, with chocolate, strawberry, orange peel, and a bright, silky structure.

Serves: 4
Time: 20 minutes

Ingredients

• 4 salmon fillets
• 1 cup strawberries, finely diced
• ½ English cucumber, finely diced
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt & pepper

Method

1. Combine strawberries, cucumber, mint, basil, lemon juice, and olive oil. Season lightly with salt and pepper.
2. Let the relish sit for 10 minutes.
3. Pat salmon dry and season with salt and pepper.
4. Grill skin-side down over medium heat for approximately 4–5 minutes.
5. Flip and cook another 2–3 minutes, depending on thickness.
6. Spoon the fresh strawberry relish over the salmon just before serving.

Why it works: Salmon provides enough richness for the Pinot, while the strawberry and herbs connect with the wine's red-fruit and delicate herbal character. The citrus keeps the pairing fresh and summery.

3. Mira Pinot Noir Hyde Vineyard 2018

Grilled Pork Tenderloin with Cherry & Herb Salsa

Although still a lighter Summer dish, this is the richer and more savory of the three pairings. The 2018 Hyde Vineyard shows ripe red berries, cherry, plum, spicy herbs and chocolate, along with smoky, nutty and savory characteristics.

Serves: 4
Time: 30 minutes

Ingredients

• 1½ lb pork tenderloin
• 1 cup fresh cherries, pitted and chopped
• 2 tbsp red onion, finely diced
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Olive oil
• Salt & pepper

Method

1. Rub pork with olive oil, salt, and pepper.
2. Grill over medium-high heat, turning occasionally, until nicely browned and cooked to an internal temperature of 145°F.
3. Remove and rest for 5–10 minutes.
4. Combine cherries, onion, basil, mint, balsamic, and honey.
5. Slice pork into medallions.
6. Spoon the cherry salsa over the pork and serve.

Why it works: The grilled pork brings out the wine's savory and smoky character, while fresh cherries mirror its fruit profile. The herbs highlight the wine's spicy complexity without making the dish heavy.