Think of the foggy Sonoma County coastline and the fertile lands that serve the most delectable black trumpets, hedgehogs, and winter chanterelles from January to March. From spring onwards, it’s the season of morels and by late summer the region is home to boletes. Sonoma County isn’t only a place where mushrooms grow but it's also a wine region that produces top-tier varietals in the U.S.
So how about pairing these two very essential ingredients in a chef’s kitchen? For starters, the best way to look at mushrooms is to see it as the main component. It’s the meat of a dish; the center of attention, while wine is the vessel that expands its flavors even more.
The Flavors Of The Forest Meets Wine
Just like poultry, meat, and seafood, mushrooms are just dying to be paired with wines. Red varieties like silky pinot noirs, earthy syrahs, or bright and flashy zinfandels become entangled with the rich foresty flavors and textures of cultivated and wild fungi. But it doesn’t end there…
Full-bodied, barrel-fermented whites and dry rosés also perform well with mushrooms. These will simply make your pairing experience a memorable one.
Behind The Mushroom
About 30 varieties of wild mushrooms are used in cooking, but there are thousands of species out there that probably need careful consideration before being consumed. The ones that taste the best are fortunately easily identifiable, but it's suggested that we leave the wild harvesting to the seasoned foragers.
Some of the fungi that you may find at specialty stores are chanterelles, morels, and cèpes. Of this batch, the golden-hued chanterelles are most commonly found in the regions of Northern California and the Pacific Northwest during fall and winter. In Europe, they grow mostly throughout summer. The likes of more wild fungi like the chewy shiitake were once grown only in Japan but have found their place in Northern American soil too.
Pairing Wine With Mushrooms
When we look at how mushrooms are paired with wines, we look at how and when they’ve been grown. Spring produces morels that prefer their soil chilly from the winters. These produce a lovely, smoky flavor that can be grilled with olive oil and pepper until crispy. They’re a match made in viticulture heaven when paired with sparkling wine, riesling, or pinot noir.
As a general rule, you’ll do right by pairing white wine with a fungi dish but opt for a silky, full-bodied, barrel-fermented Californian chardonnay or a sauvignon blanc to serve with your dish. However, it’s said that if you have dishes that include this food then you may choose to work with other varietals like Californian Viognier or Roussanne.
French wines, like those from Burgundy, Bordeaux, and the Rhône Valley will create that magic you’re after. If you’re feeling truly adventurous then try it with a dry rosé from Côtes de Provence. This varietal will use its fuller body to heighten the earthy quality of the fungi.
When it comes to reds, almost any variety will work. Of course, you’ll want the best possible experience. Therefore, keep in mind that regions producing varietals with earthy, terroir-driven flavors like Nebbiolo and Pinot Noir will take your pairing to new levels.
Top Tips
Even if you bought your mushrooms from a store, you might still want to give them a good rinse before preparing them for cooking. Market-bought or freshly hand-picked fungi should be wiped with a damp cloth or rinsed under cool water. Mushrooms absorb water, so the longer you leave them soaking, the soggier they’ll become.
If you prefer something that has been prepped well in advance, dried mushrooms do the trick too. But in this case, you’ll actually need to soak them in hot water for 15 minutes and strain afterward.
There are endless possibilities for your pairings. Therefore, check out a wine club like Winc Wine Club to stock up on all the different varietals to try with fungi.
Conclusion
Pairing any varietal with food is a matter of personal taste, but whatever mushroom dish you choose to serve, always take into account the other ingredients that might be used before making your final vino selection. If you’re opting for a fish-based dish with mushrooms and cream then you’ll need a different wine than a hearty steak topped off with shiitake would.