Made in a French Chablis style with no oak treatment. It has bright citrus flavours and a streak of minerality. It can be enjoyed chilled on the patio by itself or enjoyed with a Chablis cheese, such as Delice de Bourgogne. Another tasty cheese pairing is Comte from Eastern France.
A couple of pairing options include wild mushroom gnocchi (recipe below) or grilled salmon with a BC Salmon Rub. As with most Pinot Noirs, anything with mushrooms or truffle will pair nicely, including flatbread off the BBQ!
This leans toward Northern Rhone style, but with less tannic structure making it approachable to drink now. Pairing with lighter fare with a bit of spice off the BBQ will be tasty such as chili-lime chicken skewers. It also matches nicely with mild/medium spiced Indian dishes.
Sheet-Pan Gnocchi with Mushrooms (pair with any Code Pinot Noir!)
Recipe from New York Times Cooking
This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it’d also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak.
1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)1 12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi6 tablespoons extra-virgin olive oil, plus more as needed4 scallions, cut into 1-inch lengths1 large shallot, thinly slicedKosher salt and black pepper5 ounces baby spinach (about 5 packed cups)2 tablespoons Dijon mustard2 tablespoons prepared horseradish1 teaspoon honey1 tablespoon unsalted butter
Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.