Finger foods with Pinot Noir/Red Burgundy ?

[Gwendriel]

Hi all,
Thank you very much for all your suggestions. I thought I'd provide some feedback, in case you were interested. One thing that went really well with the Pinot Noirs was anything peppery (someone had brought pastrami, and I had brought a herbed and peppered goat cheese), which was a surprise to me.
Both wines (the Chorey-les-Beaune and the Willamette Valley Saxon Brown) were really good, although very different. I am not so good at describing aromas, but the Saxon Brown in particular was stunning (for the price I paid) I think: so light in color that we expected something really watery, yet very intense aormas of licorice and anis, and really smooth and round. K&L (online) has it on clearance sale for less than $20 these days (that's where I got it).
Thanks again !