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 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 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 dry sparkling wine Sparkling wine and lime dessert
with dry sparkling wine
- 300ml Winzersekt
- 4 Limetten
- 100g Zucker
- 30g Speisestärke
- 100g Butterkekse
- 50g ungesalzene Butter
- 2 Eiweiße
- 50g grieschicher Joghurt
- 150g Schlagsahne
Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.
Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.
Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!
- Riesling (trocken)
- Pinot Blanc (trocken)
with pears, beans, parsley root and black walnuts Venison medallions
with pears, beans, parsley root and black walnuts
- 12 Stück Rehmedaillions (a 80g)
- 30 Gramm gebratene Speckstreifen
- 200 ml Bechamelsauce
- 3 EL Sonnenblumenöl
- 8 kleine Petersilienwurzeln mit Grün (alternativ Knollensellerie)
- 6 - 8 breite Schnippelbohnen
- 1 große Birne
- 4 - 6 schwarze Walnüsse
- 100 ml Wildfond
- 2 EL Butter
- 2 Stängel glatte Petersilie
- nach Geschmack Salz
Preheat the oven to 180 °C top and bottom heat. Clean, peel and trim the parsley roots. Clean the beans and cut into diagonal pieces. Blanch the parsley roots and beans separately in boiling salted water and rinse immediately in iced water.
Cut the walnuts into eighths and warm in the game stock. Wash the unpeeled pear, cut into eighths, remove the core and cut into thin slices. Fry the venison medallions on both sides in oil, then finish cooking in the oven for approx. 3 - 5 minutes.
In the meantime, toss the beans and parsley roots in melted butter and season with salt. Arrange the vegetables with the black walnuts and pear slices on large plates. Place the medallions on top, garnish with game stock, Béchamel sauce and bacon strips.
Tip: You can make your own black walnuts. To do this, prick the walnuts all over with a fork or skewer and place in water for 10 days. Change the water every day so that the tannic acid can drain off. Boil the nuts 3 times in salted water until they are deep black. Simmer with bay leaves and peppercorns for approx. 20 minutes until soft. Layer in preserving jars and cover with syrup. The nuts can be kept for approx. 1 year.
- Spätburgunder / Pinot Noir (trocken)
- Pinot Gris (trocken)
Teaser
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Pfifferlingrahmsüppchen
Pfifferlinge sind ein herbstlicher Genuss. -
Champignons
Champignons sind als Zuchtpilze ganzjährig erhältlich.
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