Red Meat

• The most beneficial foods to pair with Pinot Noir are those prepared without pungent spices as they can block out the delicate flavor of the wine. Strongly flavored red meats such as lamb or beef served with rich, creamy sauce are not a suitable match for Pinot Noir. Mild-tasting roasted or grilled beef is preferable, or opt for a sweet-boiled ham or roast pork tenderloin.

Fish

• Fish pairs exceptionally well with Pinot Noir, especially distinctly flavored, omega 3 rich, oily fish like salmon and tuna. Author of "Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass," Natalie MacLean also suggests choosing swordfish or smoked fish as the best types of fish to eat with this subtle, aromatic wine.

Poultry and Game

• Coq au Vin, a classic French recipe, is based on using local red wines such as Burgundy and Pinot Noir. This is traditionally prepared with a cock bird, which can be substituted with chicken pieces. Other main ingredients are garlic, mushrooms and bacon. Poultry and game tends to pair well with Pinot Noir; other recommended dishes are chicken korma and roasted turkey or duck.

Vegetables

• Mushrooms pair particularly well with Pinot Noir, and when served grilled make a perfect accompaniment. Additional suggestions are green vegetables, salads and potatoes; richer tasting sweet potatoes, or dense vegetables like pumpkin, are best avoided.

Cheese

• Wine and cheese have traditionally been enjoyed together for many centuries, and are a natural match when you consider both are products of a fermentation process. Pinot Noir pairs well with natural-rind cow's milk cheese such as Gouda or Swiss. The acids in strong blue cheeses or washed-rind artisanal cheese are usually too strong to match well with the delicate flavor of Pinot Noir.