Burgundy, WV Pinot, Nebbiolo, Brunello. The wine isn’t the problem. It is finding the morels.
The “go to” place in the PNW is recent fire scars, which are mostly off limits this year.
It depends on the prep, of course. My favorite morel prep is in a cream sauce with herbs over brioche, which to me wants a full bodied white burgundy. I also like them with roast chicken, when I prefer red burg or nebbiolo.
We are a few weeks out but absolutely I will be wandering the woods. They are so savory I honestly think they go with any decent wine that is meant for food.
Love this prep - this is what we use alongside a chicken, preferably a stronger flavored free range bird. The vin jaune does not dilute the flavor of the morels, in my opinion.
We have 12 pounds of blonde morels arriving tomorrow from Oregon, as foraging in Philadelphia is not recommended. We’ll be sharing about half of them with friends and family, keeping 5 lbs for ourselves.