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Michael Dolinski, advanced sommelier at Portale Restaurant, New York’s celebrated Michelin-star Italian eatery shared his top pinot noir food pairing tips in an exclusive interview with the Sonoma Wine Tasting Blog, which gives readers the inside scoop on the best wine tasting in Sonoma County.
The California North Coast region is known for its cool climate red wines and white wines, such as Pinot Noir, Sauvignon Blanc, Chardonnay, Syrah, Gewurztraminer, and Dry White Zinfandel, and for its many romantic wine tasting spots.
Portale is known for its classical dishes combining a touch of Sicilian heritage with an American flare from Chef Alfred Portale. As a red wine varietal, Pinot Noir has grown to become the second most popular red wine in the United States, just behind Cabernet Sauvignon.
The cool climate of Sonoma County, with it’s coastal fog layer is known to produce the best Pinot Noir grapes in the country. The Sonoma Coast and Russian River Valley American Viticulture Areas (AVAs) consistently produce the most celebrated Pinot Noirs in the US.
According to Dolinski, who created the wine list and manages the program at Portale, the Halleck Vineyard Three Sons Russian River Pinot Noir red wine is the ideal accompaniment to Chef Portale’s slightly spicy Italian cuisine.
The tendency to pair Portale’s food—along with other spicy cuisines, such as Indian—with a sweet wine like Moscato is a misguided one, says Dolinski. Food and wine pairing for heat is not about dulling the spice; it’s about spicing it up.
Dolinski started as a wine steward at the Marcel Desaulniers Trellis in Williamsburg, VA. After working in various capacities in the industry as a fine wine wholesaler to a retailer in the DC metro area, he is now an Advanced Sommelier and his curated wine list at the Chelsea restaurant is as much of a draw as the award-winning restaurant’s exceptional entrees. Dolinski has accumulated a long…
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