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 bulgur Cabbage stew
with bulgur
- 200 Gramm Zwiebeln
- 1 ganze Knoblauchzehe
- 800 Gramm Spitzkohl
- 200 Gramm Möhren
- 400 Gramm festk. Kartoffeln
- 1 EL Kümmelsaat
- 1,5 Liter Gemüsefond
- 5 EL Olivenöl
- 2 EL Tomatenmark
- 2 EL edelsüßes Paprikapulver
- 3 TL Honig
- nach Belieben Salz & Pfeffer
- 120 Gramm grobe Bulgur
- 1 Bund Petersilie
- 4 Stiele Minze
- 1 ganze Zitrone
- 2 ganze Äpfel
- 3 EL Obstessig
Finely dice the onions and garlic. Clean, wash and quarter the cabbage, remove the stalk and roughly chop the cabbage quarters. Peel the carrots, halve lengthways and cut into approx. 2 cm wide pieces. Peel the potatoes and cut into approx. 2.5 cm pieces. Fry the carrots in a pan without fat and set aside.
Heat the vegetable stock in a small pan. Heat 3 tablespoons of oil in a large pan, sauté the cabbage in it for 10-15 minutes over a high heat until dark brown and remove from the pan.
Add the remaining oil to the pan. Fry the onions and garlic until translucent. Add the potatoes and muesli and sauté for 3-4 minutes, stirring constantly. Add the tomato purée and paprika powder and fry while stirring. Add the cabbage, honey and caraway and pour in the hot vegetable stock. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Add the bulgur 20 minutes before the end of the cooking time.
Quarter the apples, remove the seeds, cut into approx. 1 cm cubes and add 10 minutes before the end of the cooking time. Pluck the herbs and chop medium-fine. Wash and dry the lemon, finely grate the zest and mix with the herbs. Flavour the stew with vinegar, salt and pepper and serve sprinkled with the herbs.
Tip: The pointed cabbage must be roasted really strongly and dark so that the aromas come out well.
- Spätburgunder / Pinot Noir (trocken)
- Trollinger (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.
<p
<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)
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato
- 4 x 300 Gramm Kotelettes
- 250 Gramm Pfifferlinge
- 4 große Kartoffeln
- 2 große Grilltomaten
- 180 Gramm Flammkäse
- 50 Gramm Knollensellerie
- 200 ml Spätburgunder
- 200 ml Sahne
- 50 Gramm Butterschmalz
- 2 EL Butter
- 1 EL Rapsöl
- 6 Stück Lauchzwiebeln
- 1 kleine Knoblauchzehe
- je 1 Zweig Thymian & Rosmarin
- je 1 TL Majoran & Oregano
- nach Belieben Salz & Pfeffer
Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,
add a little thyme and the diced flambé cheese and remove from the oven immediately.
Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.
Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.
Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.
<p- Riesling (trocken)
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)
Teaser
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Pfifferlingrahmsüppchen
Pfifferlinge sind ein herbstlicher Genuss. -
Champignons
Champignons sind als Zuchtpilze ganzjährig erhältlich.
