In my experience as a sommelier and brewer, I have found that Pinot Noir can indeed pair well with cioppino. Cioppino is a flavorful and robust seafood stew, typically made with a variety of fish and shellfish, as well as tomatoes, herbs, and spices. It's a dish that combines both rich and delicate flavors, making it a bit challenging to find the perfect wine pairing.
Pinot Noir, especially from the Carneros or Sonoma Coast regions, tends to have higher acidity, which can complement the acidity of the tomatoes in the cioppino. The red fruit flavors and earthy undertones in Pinot Noir can also complement the richness of the seafood and the savory components of the stew.
I recall a particular dining experience where I paired a Carneros Pinot Noir with a bowl of cioppino. The wine had bright acidity, which helped cut through the richness of the stew and refreshed the palate after each bite. The red fruit flavors in the wine enhanced the flavors of the tomatoes and added a layer of complexity to the dish. The earthy undertones in the wine also harmonized with the seafood flavors, creating a delightful and well-balanced pairing.
That being said, if you're feeling adventurous and want to explore other options, I would also recommend trying a Sangiovese or a Tempranillo with cioppino. Sangiovese, the famous Italian grape variety, often exhibits bright acidity and flavors of red cherries and herbs, which can complement the flavors of the stew. Similarly, Tempranillo, a Spanish grape variety, can offer a balance of fruitiness and earthiness that can pair well with cioppino.
In another dining experience, I paired a Sangiovese with cioppino, and the combination was delightful. The wine's acidity and cherry flavors added a vibrant and refreshing element to the stew, while the herbal notes harmonized with the herbs used in the dish. It was a memorable pairing that showcased the versatility of both the wine and the food.
It's worth noting that personal preferences play a significant role in wine pairing, and what works for one person may not work for another. However, in my experience, higher acid red wines like Pinot Noir, Sangiovese, and Tempranillo have proven to be excellent choices when paired with cioppino. Their acidity, fruitiness, and earthy undertones can complement the flavors of the stew and enhance the overall dining experience.
While Pinot Noir can indeed pair well with cioppino, I encourage you to explore other options such as Sangiovese or Tempranillo to add some variety and adventure to your wine pairing experience. Ultimately, the best pairing is the one that brings you the most pleasure and enjoyment, so don't be afraid to experiment and find your own perfect match.