Mushrooms & Wine
Wild mushrooms can be quite demanding in their choice of culinary partners and prefer wines with subtle and mild flavours. While a delicate potpourri of mixed mushrooms requires a full-bodied wine, flavours should not be too overwhelming.
Facts
-
2019
The chanterelle was the mushroom of the year
-
The fourth
Saturday in September is celebrated annually as European Mushroom Day.
-
About 2kg
mushrooms are consumed per capita in Germany every year
Delicious pairings - Wild mushrooms and wine
Take porcini, for instance: These most exquisite of all edible mushrooms form a perfect symbiotic relationship with a Pinot Blanc that is full-bodied yet delicately fruity. Even rather mature wines are great companions, since the subtle flavours of the mushrooms make them appear youthful and fresh. A mild acidity retains the harmony of this delicate, melt-in-the-mouth dish.
More expressive dishes, such as porcini or other mushrooms that have been fried to crispy perfection in butter, harmonize well with heartier wines with a fresh, fruity acidity, such as Riesling – a delectable alliance.
Wild mushrooms play a pleasant supporting role alongside a roast. In this case, the roast takes precedence in selecting the wine companion. However, wines such as a smooth Pinot Noir from the Ahr region or a subtle Meunier (Schwarzriesling) from Württemberg take care that the delicate mushroom flavours don’t get lost in this expressive mélange.
Mushrooms as a main dish, with a rich creamy sauce and dumplings, require a subtly fruity fresh Riesling that counters the exquisite opulence of the dish with its vivacity.
Autumn creations - wine harmony guaranteed
Whether you require a companion for delicately flavoured wild mushrooms or pumpkins: In the cellars of the German winemakers, a parade of fantastic wines is ready to give a brilliant performance on your table. And Wines of Germany has a few simple guidelines for you to follow – to avoid even the slightest hints of disharmony creeping into these alliances.
Wild mushrooms such as porcini, bay boletes and chanterelles
Braised, wild mushrooms tend to display extremely delicate flavours and acquire a melt-in-the-mouth touch. Most often, they are lightly sautéed in a frying pan with onions, only seasoned slightly and rounded off with a dash of lemon, in order to preserve their subtle nutty taste. Suitable wine companions should also help to retain the delicate mushroom flavours. A gentle Pinot Blanc or a Silvaner from Rheinhessen does a great job.
Crisp-fried in butter, porcini develop very distinct nuances. Their typical flavours form a delicious alliance with the delicate roast aromas. A smooth Riesling with a moderate fruity acidity is a welcome companion. It showcases the spicy nuances of the mushrooms. As far as red wines are concerned, a more distinctly fruity Pinot Noir or Portugieser fits the bill.
In a creamy sauce, mushroom dishes are not exactly light fare. A full-bodied Riesling or classic Pinot Gris makes for a happy combination. The wine’s balanced acidity, subtle richness and maybe even a hint of residual sugar are excellent counterparts for the potpourri of flavours created by braised mushrooms, cream and fresh herbs.
Mushrooms play an expressive supporting role alongside a roast. In this kind of menu, the roast takes precedence in selecting the wine companion. However, it’s a good idea to also pay attention to a harmonious relationship between wine and mushrooms. Smooth red wines with balanced tannins such as Pinot Noir from Baden or the Ahr region are commendable. Hearty red wines rich in tannins would take center stage here – and drown out the delicate mushroom aromas.
Can wines themselves develop a mushroom or champignon aroma?
Yes! This aroma manifests itself in earthy, spicy tones such as forest floor or foliage, but in extreme form it can also develop into an off-flavor. This strong mushroom note is caused, among other things, by the substance geosmin, which in turn can be caused by botrytis infestation.
Varietals
Asparagus again at last Rocket salad with green asparagus and turkey breast fillet
A light, young Rivaner goes well with green asparagus.
- 400g Grüner Spargel
- 100g Rucola
- 400g Putenbrustfilets
- 200g Kirschtomaten
- 4 Eier
- 1 EL Basilikum-Pesto
- 1TL Butter
- 2 EL Olivenöl
- 2 EL Weißwein-Essig
- etwas Salz, Pfeffer
Peel the lower third of the asparagus and cut off the ends. Cut the spears in half and cook in boiling salted water with 1 tsp butter for approx. 7 mins. Set the asparagus water aside.
Cook the eggs until almost firm (the yolk should still be a little soft), peel and cut into quarters. Cut the turkey breast fillet into strips.
Fry the pine nuts briefly without fat in a non-stick pan. Then add a little fat directly to the pan and fry the turkey breast strips. Then keep them warm.
Mix the pesto with the white wine vinegar, 5 tbsp of the asparagus water, the olive oil and salt and pepper in a salad bowl to make a dressing.
Wash the rocket and add to the dressing. Halve the cherry tomatoes and add to the bowl. Mix in the asparagus and turkey. Finally, garnish with the quartered eggs and pine nuts.</p
<p>This goes well with freshly baked ciabatta bread.
Wine recommendation:
A light Rivaner from the last harvest, fresh as spring, with delicate flavours.
- Müller-Thurgau (brut)
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
with wild mushrooms Cream of potato soup
with wild mushrooms
- 300 Gramm geschälte Kartoffeln
- 100 Gramm Wurzelgemüse
- 100 Gramm Waldpilze
- 1 ganze Zwiebel
- 1 ganze Knoblauchzehe
- 30 Gramm Speckwürfel
- 40 Gramm Margarine
- 750 ml Brühe
- 200 ml Sahne
- 1 Zweig Thymian
- nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat
Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.
Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.
- Riesling (trocken)
- Riesling (halbtrocken & feinherb)
with wild duck breast, porcini mushrooms and glazed chestnuts Herb salad
with wild duck breast, porcini mushrooms and glazed chestnuts
- 150 Gramm Wildkräuter
- 4 EL Olivenöl
- 2 EL Balsamessig
- 8 Stück Wildentenbrüste (a 100g)
- 2 EL Sonnenblumenöl
- 4 EL Honig
- 1 EL Thymian
- 200 Gramm Steinpilze
- 20 gekochte Maronen
- 100 ml Apfelsaft
- 2 El Zucker
- nach Belieben Salz & Pfeffer
Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.
Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.
Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.
- Pinot Blanc (trocken)
- Gutedel (trocken)
Teaser
-
Pfifferlingrahmsüppchen
Pfifferlinge sind ein herbstlicher Genuss. -
Champignons
Champignons sind als Zuchtpilze ganzjährig erhältlich.
