DIY Four-Course Dinner Paired with Oregon Pinot Noir

Two bottles of Oregon Pinot Noir on dinner table with place settings. Ready to eat!

Friends, did you know that May is Oregon Wine Month? That means it’s time to start planning now… Pick out the Pinots, invite some friends over and make a night out of discovering some of the best bottles that Oregon has to offer.

To make things easy for you, I’ve put together a four-course dinner menu that you can make at home, with each course paired with an amazing bottle of Oregon Pinot Noir. While you can tackle the entire dinner yourself (I chose quick and easy recipes just for that reason), may I suggest hosting a upscale potluck of sorts and inviting some friends to share in the fun of creating these recipes with you?

Dinner table set up for Oregon Wine Month dinner

Here’s what’s on the menu:

To each friend, delegate a recipe from the four-course meal plan. I’d suggest tackling the Salmon with Pickled Ginger Butter yourself, since it’s best eaten straight out of the oven. You can also have each guest pick out an Oregon Pinot Noir to bring along that will pair well with their dish.

In preparation for the occasion, Rick and I put ourselves to the tough task of opening up a few of our favorite bottles, making some tasting notes, and deciding which Oregon Pinot would pair best with each of our four courses. One of my favorite things about Oregon Pinot Noir is how versatile it is. You can pair it with fish, chicken, red meat, and even with vegetables and desserts. Some are extremely light and delicate, showing notes of cherry, vanilla, and cola, while others are more “masculine” with flavors of leather, tobacco, and cedar.

As the starter, I chose a vegetable that can traditionally be tough to pair with wine – brussels sprouts. Pinot Noir tackles the challenge of pairing with this veggie because its earthy characteristics don’t overpower the brussels sprouts, while the Pinot’s savory notes play nicely with the nutty parmesan cheese and the tangy mustard. Siduri’s 2015 Willamette Valley Pinot Noir ($25) was our favorite pairing for this Shaved Brussels Sprouts Salad with Mustard & Parmesan. With hints of dried berries, earthy notes and a bright acidity, it was the perfect match for this tangy, umami-filled salad.

Shaved brussels sprouts salad paired with Oregon Pinot Noir.

For our second course, I went straight for the pasta – Gnocchi with Frizzled Prosciutto & Blue Cheese. It’s salty, rich and creamy, all the qualities you’d look for in a “dive-right-in” pasta dish. You’ll be drawn in by the aroma of the blue cheese, but you’ll be hooked on the crispy frizzled prosciutto that tops this dish. This gnocchi was just begging for an Oregon Pinot Noir with a good amount of acidity to it, to counteract it’s unctuousness. The 2015 Pierre Leon Pinot Noir ($55) from WillaKenzie which really complimented the funky blue cheese and salty prosciutto nicely.

Skillet of gnocchi paired with Oregon Pinot Noir

You’ll often find savory notes in Oregon Pinot Noir – hints of mushroom, sage and coffee. Some almost have a “meaty” characteristic to them. The 2015 Willamette Valley Pinot Noir ($30) from La Crema definitely showed those qualities. It also had aromas of star anise, bay and orange zest. I thought that it would be the perfect wine to pair with our main course, Sheet Pan Salmon with Pickled Ginger Butter. The hint of star anise was amazing with the pickled ginger, and it’s warm citrus notes worked so well with the delicate salmon, but more hearty mushrooms. For me, it was the showstopper of this four-course meal.

Sheet pan salmon paired with Oregon Pinot Noir

Unless, of course, you’re a dessert person. In that case, I have something extra special in store for you! This Blackberry Galette. I love this dessert for so many reasons – Not only is it simple to make (read – it’ll take you about 10 minutes to assemble), but it’s amazingly delicious and a bit of a showstopper if I do say so myself. The ingredients are kept simple – just a bit of sugar, some lemon zest and those beautiful blackberries. And it’s those blackberries that make this recipe perfect for pairing with a berry-forward Pinot Noir like Penner-Ash’s 2015 Willamette Valley Pinot Noir ($40). With aromas of dark berries, a smooth body and hint of vanilla it is absolute perfection when paired with this galette.

Blackberry Galette Paired with Oregon Pinot Noir

With all these amazing bottles of Oregon Pinot Noir flowing, you’re guaranteed to have an amazing night, and the most fun part is discovering new wines that you may not have sampled yet.

Do you have a favorite Oregon Pinot Noir that you’d bring to share? I’d love to hear in the comments below!

Disclosure: I teamed up with Jackson Family Wines to bring you this post. As always, all opinions are my own. 

Looking for more dishes to pair with your Oregon Pinot Noir? Here are some more of my favorites: 

Main Dishes

Easy Roasted Chicken

30 Minute Easy Chicken Marsala

Chicken Marsala with Wild Mushrooms and Hazelnuts

Apricot Glazed Cornish Game Hens

Cornish Game Hens with Apricot Glaze arranged on a platter.

Side Dishes

Roasted Cabbage Steaks with Bacon & Garlicky Creme Fraiche

Roasted Cabbage Steaks topped with bacon & garlicky creme fraiche.

Prosciutto Wrapped Radicchio with Balsamic Fig Reduction

Up close platter of grilled radicchio with balsamic glaze.

Starters

Filet Mignon Bites with Creamy Horseradish Sauce

filet mignon bites on platter with creamy horseradish

Hungarian Mushroom Soup with Fresh Dill

This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter! | platingsandpairings.com

DIY four-course dinner to celebrate Oregon Wine Month. Invite some friends over, and pair each course of this amazing meal with a bottle of Pinot Noir. #winepairingdinner #pinotnoir #oregonpinotnoir #oregonwinemonth

2 comments

  1. Marlynn | UrbanBlissLife

    Oooh these all look so yummy, Erin – the food and the wine pairings! I think the blackberry galette with the Penner Ash is my fave. The colors are beautiful together, but I do love blackberry desserts with pinot noir!

    Reply

    1. Erin

      Thanks Marlynn! This was definitely a fun dinner. Such a tough job to taste all those wines! 😉

      Reply

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