Munchies

Which Wine is Best with Mushrooms?

By morel delimma ⋅ October 21, 2006 ⋅  Print this post ⋅ Post a comment

Which wine would you imbibe if you ate the following dishes: A Trio de Champignons that offers a marvelous diversity of mushroom tastes on a single plate: Porcinis blended with truffles in a creamy, yet firm and flavorful concoction that is served in a small pot de crème; Wild Shiitake, Crimini, and Chanterelles mushrooms that are folded into a flavorful, but mild Gruyère cheese tart with a delicate, flaky crust; and slices of smoked portobello mushrooms that are rendered in a gateau topped with a dollop of crème fraîche, AND an Escargot Forestière that features plump snails in a puff pastry with a savory, yet delicate, boudin blanc sausage, fingerling potatoes, juicy chanterelle mushrooms and bits of bacon?

Dave DeSimone, a writer for the Pittsburgh Tribune-Review, favors burgundies. Specifically, a 1999 Domaine Jacques-Frédéric Mugnier Chambolle-Musigny “Les Fuées,” 1er Cru, a “wine made by an accomplished producer in an outstanding vintage with grapes from a fine Burgundy terroir.” He enjoyed this wine with the mushroom dishes served at Le Pommier Bistro Francais located on Pittsurgh’s South Side. Read the story, but only if you want to drool.