A Tasty Companion to Pinot Noir

Italian food. Pasta Carbonara.Silky. Smooth. Sensual.

Why is it that so many “S” words are used to describe Pinot Noir?

Probably because they’re all accurate.

And when you have well curated Pinot Noir wines to drink — such as those featured in this Vinesse sampler — yet another “S” Word comes to mind: Stupendous!

Because of its aforementioned qualities, Pinot Noir can be a very tasty companion to food. This dish is a great example, and this recipe yields 4 servings.



  • 2 pounds boneless pork shoulder, cut into large chunks
  • Salt (to taste)
  • Pepper (to taste)
  • 2 cups Pinot Noir (not overly oaked)
  • 1 cup water
  • 1 pound carrots, peeled and cut into large chunks
  • 10 cloves garlic, peeled
  • 2 tablespoons butter
  • Cooked egg noodles
  • Chopped fresh parsley leaves


  1. Combine pork, salt, pepper, wine, water, carrots and garlic in a saucepan.
  1. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously.
  1. Cook, stirring every half-hour or so, until meat is very tender and just about falling apart (at least an hour, and possibly longer).
  1. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. Reduce to about a cup. Taste and adjust seasoning, then lower heat and stir in butter.
  1. Add solids to sauce and reheat.
  1. Serve over egg noodles, and garnish with parsley.
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Posted in Food and Wine Pairings/Recipes
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