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Best Online Wine shop 2019, 2020 & 2021
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Pinot Noir 2017 - The Paring
The Paring


  USA / California
ADD TO CART At your doorstep in 1 - 3 days

Complex and ready to conquer you!


Why do we love it?

The Paring Pinot Noir 2017 is a Pinot that is intended for immediate pleasure without sacrificing nor its complexity or its aging potential. Juicy red fruits and silky tannins will make you love it from the first sip.

The Paring Winery is located in the Santa Ynez Valley and is related to the Jonata Winery. In fact, the people behind The Paring are the same people behind Jonata and The Hilt. They work with the same passion and obsession to perfection just as they do for the prestigious Jonata wines. The young wines give their precious fruit to The Paring wines. The purpose of The Paring is to offer quality and expressive wines, with an emphasis on classic Californian style and affordable luxury.

The grapes for The Paring Pinot Noir come from privately owned vineyards in Ballard Canyon & Santa Rita Hills. The wine ages in French oak barrels (35% new) for 11 months. Then it is bottled unfiltered and ready to win you over.









Tastes Like

The Paring Pinot Noir 2017 has medium ruby color and intense aromas of cherry jam, dried plum, strawberry, sour cherry, cedar, vanilla, leather, pepper and tea.

In the mouth it has medium (+) body, balanced acidity and mellow tannins. The ripe fruit is mixed with notes of spices, tobacco and herbs.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13.4 %
Origin California, USA
Variety Pinot Noir
Aromas cherry jam, dried plum, strawberry, sour cherry, cedar, vanilla, leather, pepper
Bottle Size 750ml
Barrique 11 months
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic No



Excellent pairing with beef fillet with red wine sauce, mushroom risotto, braised octopus with fava flavored with truffle

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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