garrett_pierce
Garrett Pierce
Spent Thanksgiving roaming the Sonoma Coast and was blessed with an abundance of Mushrooms. Cooked with our neighbors last night and this is what it looked like:
Deep Fried Oyster Mushrooms
w/ 07 Gahier 'Le Crets'
Oyster Mushrooms truly taste better from a tree than in cultivated form. This might be my favorite way to prepare them. Paired well with the 07 Gahier. Greasy food goes really well with oxidized whites, or in the case of this vintage, just a tad oxidized and uber refreshing.
Spicy Lion's Mane & Seafood Soup
w/ 01 Lopez De Heredia Vina Tonodia Blanco
The teeth fungi we used is actually called Hericium Ramosum, and is one of the prettiest sites you'll see in the woods - like icicle-branches hanging under decaying trees. The 01 Lopez was not nearly as funky as the whites I've had from them this year (81, 93, 00). It was golden and focused with just a hint of its usual mushroomy self. Worked really well with the spicy clam-infused soup.
Chanterelle Pasta in a Cream Sauce
w/ 09 Nusserhof 'Elda' Schiava
Somehow this came out tasting like the fanciest mac & cheese ever (though only cream was used).
The highlight of this course was the wine. There is a consistently sultry, dark beauty in all of the Nusserhof wines from the Teroldego down to the Schiava. I will be picking up many more bottles of Sig. Mayr's wines.
Candy Cap Shortbread Cookies
If you eaten a candy cap yet, get on it! Maple syrup with a touch of earthiness, and not too sweet. We thought we had some port in the cellar, but alas, we were out...so we went back to the Nusserhof and on to some Fernet.
Also had a bottle of 08? Cornelissen Contadino Rosso which tasted like Hawaiian Punch and sweaty private parts. A silly little wine it was.
Deep Fried Oyster Mushrooms
w/ 07 Gahier 'Le Crets'
Oyster Mushrooms truly taste better from a tree than in cultivated form. This might be my favorite way to prepare them. Paired well with the 07 Gahier. Greasy food goes really well with oxidized whites, or in the case of this vintage, just a tad oxidized and uber refreshing.
Spicy Lion's Mane & Seafood Soup
w/ 01 Lopez De Heredia Vina Tonodia Blanco
The teeth fungi we used is actually called Hericium Ramosum, and is one of the prettiest sites you'll see in the woods - like icicle-branches hanging under decaying trees. The 01 Lopez was not nearly as funky as the whites I've had from them this year (81, 93, 00). It was golden and focused with just a hint of its usual mushroomy self. Worked really well with the spicy clam-infused soup.
Chanterelle Pasta in a Cream Sauce
w/ 09 Nusserhof 'Elda' Schiava
Somehow this came out tasting like the fanciest mac & cheese ever (though only cream was used).
The highlight of this course was the wine. There is a consistently sultry, dark beauty in all of the Nusserhof wines from the Teroldego down to the Schiava. I will be picking up many more bottles of Sig. Mayr's wines.
Candy Cap Shortbread Cookies
If you eaten a candy cap yet, get on it! Maple syrup with a touch of earthiness, and not too sweet. We thought we had some port in the cellar, but alas, we were out...so we went back to the Nusserhof and on to some Fernet.
Also had a bottle of 08? Cornelissen Contadino Rosso which tasted like Hawaiian Punch and sweaty private parts. A silly little wine it was.
