What red wine with mushroom risotto

P

Putnam Weekley

putnam
I can't decide. These are the choices:

2007 Beaujolais l'Ancien, Terres Dorees
2007 Bugey Mondeuse, Peillot
2006 Touraine Gamay, Puzelat Pouille
2005 Bandol, Domaine Tempier
2007 Cotes du Rhones from 1) Tourade, 2) Espigouette VV, 3) Vieux Chene Haie aux Grives
2007 Nebbiolo d'Alba, Renato Ratti Ochetti
2007 Bourgogne, Roux Pere & Fils
2004 Fitou, Lurton, Chateau des Erles, Cuvee des Ardoises

Do I wish I had better Pinot Noir or Nebbiolo choices? Will Gamay be able to communicate with the forest floor flavors of the fungus?

I have 2 hours to decide this. Thanks in advance.
 
I'd go with the Ratti Nebbiolo, though mainly because I've been on a nebbiolo kick recently.

I don't know if this is super helpful, sorry about that. Do let us know what you decide on, and how it turns out.
 
no - the Bordeaux choice is 2004 Greysac.

I'll add two others, neither of which I've tasted:

2006 Alentejano Tinto, Casa de Santa Vitoria
2006 Bekaa Valley red, Chateau Kefraya
 
Hmmm. Depends on the mushroom, but I suppose the Bourgogne. I don't really adore any of the choices, though.
 
I don't know how large or small of a preparation this is, but it seems to me that one way to tie the wine into the dish (regardless of the wine) would be to use a little bit in the risotto broth, or to deglaze the mushroom pan, or something like that.
 
good idea

the risotto course was prompted when I was looking to use up a load of white wine samples that have been collecting in mom's fridge - prosecco, pinot gris, etc. They are in the broth for sure, as well as some pork mirepoix

I will check out the fresh mushroom supply on my way there - I expect to find baby bellas, shitaki if I'm lucky. For sure dried porcinis are an option.

should I open it up to things like 2007 Cono Sur Chilean Pinot Noir? Or 2007 Lafond Santa Rita Hills Pinot Noir?
 
originally posted by Rahsaan:
I don't know how large or small of a preparation this is, but it seems to me that one way to tie the wine into the dish (regardless of the wine) would be to use a little bit in the risotto broth, or to deglaze the mushroom pan, or something like that.
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Red wine in risotto can really color the appearance of the final dish.
It might taste great, but probably not visually appealing enough for a restaurant dish. Maybe just a little would work.

I would pick the Bourgogne to drink with the mushrooms.
 
originally posted by Marc D:

Red wine in risotto can really color the appearance of the final dish.
It might taste great, but probably not visually appealing enough for a restaurant dish..
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Depending on what else is involved in the broth (onions, stock, etc), I find red or purple-tinted risotto to be very attractive visually. I agree that if it tilts brown then less so.
 
I tried it once, red wine to deglaze the pan, and the result was the dish ended up a muddy color.

It tasted fine but visually not that attractive.

I think red wine risotto is popular in the Venoto also.
 
originally posted by Marc D:
I tried it once, red wine to deglaze the pan, and the result was the dish ended up a muddy color..
Click to expand...

I can see that. Different with the wine cooking the risotto however. Or, if you cook down the mushrooms in the wine then the mushrooms should be tinted but not muddied and the flavor would still carry through.
 
originally posted by Rahsaan:
originally posted by Marc D:
I tried it once, red wine to deglaze the pan, and the result was the dish ended up a muddy color..
Click to expand...

I can see that. Different with the wine cooking the risotto however. Or, if you cook down the mushrooms in the wine then the mushrooms should be tinted but not muddied and the flavor would still carry through.
Click to expand...

I am going to have to try this, experiment a bit.
 
I have many times made "mushroom" risotto and ended up with something that, while delicious, would more accurately be described as chicken stock risotto, reggiano risotto, or cream and black pepper risotto. I think this is an important consideration when it comes to wine pairings. But I may be special; or at least especially challenged.
 
wait a minute ... I have an idea.

mushrooms go with sausage (alla Boscaiola)

sometimes Syrah *tastes/smells* like sausage.

Should I do 2007 Domaine la Bastide Syrah?

Or the rather Syrah-influenced 2007 Coteaux du Languedoc, Chateau Fontanes?

If I do that, then I imagine some hard cheese and thyme would be welcome ingredients in the dish.

Shoot, I could finish the mushroom risotto three ways, one for each of three wines: 1) Bourgogne with the straight dish, 2) Syrah with added parmesan and thyme, 3) Nebbiolo with enough Nebbiolo to make it pink and - what - just a smattering of St. Dalfour prunes, maybe walnuts?

I'll stop now and listen.
 
Peter Zemmer Pinot Nero from the Alto Adige has good 'shroom-matching earthiness, if you want something Italian and don't care for the Ratti. I'm not familiar with the Bugey Mondeuse, but I do know Eugene Carrel's Jongieux Mondeuse, which might work nicely--it also has that nice earthy quality, as well as some 3-sigma herbal character. (When I sell it, I tell people to think of it as Beaujolais' eccentric country cousin.)
 
It turns out I couldn't find a party to dine on risotto with.

I felt obligated to see this through though, so I made the dish and ate it at my apartment while drinking the remains of a bottle of 2005 Lechthaler Pinot Nero. Larry McDaniels Arkansas Traveller played on the radio. The wine was sweet in the right places, airy in texture, and it met the subtle flavors of shitake and portobello righteously. Maybe schooling in Baden made me nostalgic for light ripe Pinot Noir grown in less than perfectly chalky soil.

I felt obligated to try at least one of the wines included above, so I opened the Roux Pere et Fils 2007 Bourgogne before the plate was finished. It is more liquoroux and more herbal. Probably this has the muscle to meet a serious menu, but I think my palate was spoiled by the sweet charm of the Trentino wine.

Thanks to all for participating. I hope we can do this again some time. I'll try for more rigor. I wonder how that Nebbiolo would have faired, and the Rhones ... ?
 
originally posted by The Wine Mule:
Peter Zemmer Pinot Nero from the Alto Adige has good 'shroom-matching earthiness, if you want something Italian...
Click to expand...

weird, considering I was writing my last post while this was posted
 
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