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Mushroom wine pairing?

pikawicca Sep 15, 2006 10:37 PM

Any good recs for a wine to go with a mushroom pate appetizer?

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  1. Robert Lauriston RE: pikawicca Sep 15, 2006 11:39 PM

    What else is in the mushroom pate? Lots of cream and butter? any other strong flavors?

    1 Reply
    1. re: Robert Lauriston
      pikawicca RE: Robert Lauriston Sep 16, 2006 06:55 PM

      shiitake mushrooms, butter, onion, brandy, dry white wine, bagged spinach (YIKES!!!), tarragon, garlic, cream cheese, eggs, toasted walnuts.

    2. Carrie 218 RE: pikawicca Sep 15, 2006 11:43 PM

      Pinot Noir. Pinot... maybe some Pinot.

      Did I mention Pinot?

      1. r
        RicRios RE: pikawicca Sep 16, 2006 03:15 AM

        RL is correct, more details required. Like:
        Enoki? Shiitake? Porcini? Some people include "truffles" in their definition of "mushrooms" (which, by the way, is absolutely correct). Are you asking which wines go with truffles? Don't get me started, pleeease...!

        1. n
          nagrom RE: pikawicca Sep 16, 2006 03:41 AM

          Couldn't agree more about the Pinot. If it's a bit heaftier of a dish, or if truffles are involved I might go with Nebbiolo.

          2 Replies
          1. re: nagrom
            RicRios RE: nagrom Sep 18, 2006 06:45 PM

            My most memorable happy marriage experience of truffles & wine happend at the now defunct Lucas Carton in Paris, where Alain Senderens paired white truffles from Alba served on plain polenta with a 1995 Bonneau du Martray Corton Charlemagne. A mind & soul boggling, exhilarating experience.

            1. re: RicRios
              Robert Lauriston RE: RicRios Sep 18, 2006 07:57 PM

              A mushroom pate would presumably include black truffles, totally different flavor.

          2. Robert Lauriston RE: pikawicca Sep 16, 2006 04:35 PM

            Generally pinot is a good match with mushrooms, but some mushroom pate recipes are somewhat citrusy, and would clash with the typical modern pinot.

            1. h
              HeelsSoxHound RE: pikawicca Sep 19, 2006 12:48 AM

              old chenin blanc, esp. savennieres and vouvray sec. even younger chenin blanc is good. it's what i always serve with shrooms unless it's the dead of winter, in which case it's tough to find good shrooms anyway.

              1. maria lorraine RE: pikawicca Sep 19, 2006 05:01 AM

                I agree with Pinot also, but make sure it's a concentrated
                one and not one that's lighter in color like raspberry Kool-Aid. That won't get to where you need to go.

                There's a wine from Umbria that often has the aromatics
                of black truffles -- Sagrantino, sometimes called Sagrantino di Montelfalco. The most famous producer is Arnaldo Caprai, but
                other producers cost less. I once enjoyed Chianina beef carpaccio with shaved black truffles with this wine, and thought it was one of the best pairings of my life.

                Also, Mastrojanni winery near Montalcino makes red wines
                that consistently smell of mushrooms -- try the Rosso di Montalcino or if you have $$$, the Brunello from them.

                Enjoy your meal, and experiment with the pairing with several wines if you can.

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