July 23, 2025
Understanding Pinot Noir And Chardonnay Terroir For Perfect Food Pairings
For over 1,000 years, winemakers and chefs have recognized that “terroir” is what gives wine its unique flavor. It’s a French word that loosely translates to “a sense of place” — the idea that the combination of local climate, soil, and vine produces grapes unique to that specific area. Even small variations in the local environment can significantly impact a wine’s flavor, which is why terroir is so important when it comes to pairing wine perfectly with food. Certain wines, like Pinot Noir and Chardonnay, are especially good at showcasing their origins, and there’s noticeable flavor differences within each variety depending on where they’re grown.
Photo by Molly Bailey on Unsplash
Pinot Noir, for example, can be light and acidic, and therefore a great match for fish and chicken. It can also be full-bodied and rich, ideal for somewhat heartier dishes. These variations are famously found in Sonoma Valley, where local microclimates produce both types. Chardonnay is another great example of terroir-forward wine. The cool parts of Burgundy produce a steely, acidic Chardonnay that pairs well with lighter fare like salad and seafood. In warmer areas, the Chardonnay is richer and creamier, and goes great with more substantial dishes. So, take time to understand the terroir behind these delicious wines, and you can essentially predict their flavor profiles and choose the right ones to complement your menu.
Sonoma Valley’s Pinot Noir — Microclimates Define the Wine
The Sonoma Valley wine region, in northern California, is famous for its exceptional Pinot Noir, with around 13,000 acres planted with the grape. Sonoma’s diverse microclimates — which span coastal, inland, mountain, and sea-level areas — all leave their mark on the individual wines. Pinot Noir from the Russian River Valley, for example, thrives in the cool evening fog that rolls in from the nearby Pacific Ocean. This fog slows the growing season, and allows the grapes to fully ripen, and retain their bright, natural acidity. In contrast, Sonoma Mountain Pinot Noir benefits from higher elevations and more direct sunlight. The result? Wine with richer tannins and a more substantial body.
Pairing Pinot Noir with Fish
Most light-bodied Pinot Noirs pair beautifully with salmon as they don’t overshadow the delicate flavor of the fish like heavier-bodied wines do. In fact, all Pinot Noir also typically works well with fatty fish like arctic char, halibut, and tuna — as it’s acidic enough to cut through the richness. Fuller-bodied Pinots, meanwhile, can be matched with slightly richer dishes like roast chicken; their robust structure is enough to balance the fat. But, when it comes to even heartier dishes, such as steaks and heavy sauces, Pinot Noir usually isn’t the best choice, particularly lighter Pinots. Instead, opt for a full-bodied wine like Cabernet Sauvignon. But to better grasp different wines and how they work with your menu, you really need to sample them yourself. This will broaden your palate, and with over 100 different varieties of wine grapes grown in California alone, there’s much to learn and discover. The more wines you try, the better you’ll come to understand the subtle differences in flavor influenced by local soils and climates. You’ll then hone your ability to match wines with the right dishes.
Chardonnay Characters in Burgundy
Burgundy Chardonnay is another region that showcases the power of terroir. In fact, this variety accounts for 51% of the region’s wine production. In Chablis, for instance, France’s northernmost wine region, Chardonnay grapes thrive in the cool climate, and yield wines with more acidity and less fruitiness than those grown in warmer areas. Chablis’ unique Kimmeridgian limestone soil is also influential. It consists of chalky limestone, oyster fossils, and layers of marl, and imbues the wine with a unique steely, flinty quality. On top of that, you’ll also notice Chablis Chardonnay has moreish bright citrus notes.
In contrast, Côte de Beaune, in the southern half of the Côte d’Or, enjoys a warm climate, and vineyards here benefit from the south-east facing location that gets plenty of sun. This leads to riper grapes with more intense flavors and a fuller body than Chablis Chardonnay. Also expect to pick up on peach, apricot, floral notes, creamy hints, and a touch of oak — the region’s signature aromas.
Matching Burgundy Chardonnay with the Right Dishes
Chardonnay’s with high acidity and a delicate flavor profile like Chablis beautifully complement fresh and light dishes. Think vibrant salads with goat cheese or fresh mozzarella and lean meats like chicken or turkey. These wines are also great with a variety of seafood from oysters, clams, and muscles, to grilled white fish (cod and haddock) and sushi. As for fuller-bodied Chardonnays from Côte de Beaune, they perfectly pair with rich, creamy dishes. So, for example, fettuccine alfredo, roast pork loin with apple sauce, and pan-seared scallops are great options for this wine. Mushroom dishes are another. Their earthy, umami flavor just clicks with the wine’s creamy, full bodied taste. Mushroom risotto, creamy mushroom soup, or sauteed garlic mushrooms — they all work well.
Terroir is what makes a wine’s flavor profile and character so unique. So, take time to learn its influence on fine wines like Pinot Noir and Chardonnay, and you’ll figure out how to pair the right bottles with the right dishes, and create an amazing menu.