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
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2019
The chanterelle was the mushroom of the year
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The fourth
Saturday in September is celebrated annually as European Mushroom Day.
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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
with apples and nuts Tarte flambée
with apples and nuts
- 250 Gramm Weizen- oder Dinkelmehl
- 150 Gramm Crème fraîche
- 150 Gramm körniger Frischkäse
- 2 säuerliche Äpfel
- 1 - 2 Zwiebeln
- 30 Gramm Walnüsse oder Haselnüsse
- 15 Gramm Hefe
- 1 EL Zucker
- 2 EL Olivenöl
- 2 Zweige frischer Thymian
- Nach Bedarf Salz & Pfeffer
- 200 ml warmes Wasser
For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).
Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.
<p
<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)
Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.
Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.
- Riesling (halbtrocken & feinherb)
- Riesling (lieblich)
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)
with apples Pork medallions
with apples
- 8 Stück Schweinemedaillons
- 500 Gramm Bandnudeln
- 2 große Äpfel
- 200 ml Sahne
- 10 Blättchen frischer Salbei
- 4 Zweige frischer Thymian
- nach Geschmack Zucker
- 3 EL Calvados
- 1 EL Öl
- zum Abschmecken Salz & Pfeffer
Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.
Cook the tagliatelle al dente and keep warm.
In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.
Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.
<p- Riesling (trocken)
the classic with a difference Franconian cider soup
the classic with a difference
- 500 ml Weißwein (Spätlese)
- 500 ml Geflügelbrühe
- 350 ml Sahne
- 30 Gramm Zwiebeln
- 30 Gramm Weißes vom Lauch
- 30 Gramm Sellerie
- 30 Gramm Karotten
- 30 Gramm Butter
- 180 Gramm Mehl
- 2 Lorbeerblätter
- 1 EL Butterschmalz
- 4 Scheiben Weißbrot
- Nach Belieben Zucker, Muskat, Zimt, Salz
Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.
Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.
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<p> Strain the soup and flavour with nutmeg and salt.
Pour into deep plates, garnish with whipped cream and the cinnamon crusts.
- Müller-Thurgau (trocken)
- Silvaner (trocken)
Teaser
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Pfifferlingrahmsüppchen
Pfifferlinge sind ein herbstlicher Genuss. -
Champignons
Champignons sind als Zuchtpilze ganzjährig erhältlich.
