What wine to pair with morels

[A_Songeur]

Anyone that does more than adding a pinch of flour (too much ruins them) and pan searing them in butter is doing morels an injustice. I might be swayed towards Burgundy but am leaning towards Champagne. Save your sauces and risotto for chanterelles, boletes, shaggy manes, and miatake.

Anybody who makes this claim has not tried my husband’s capon with morels and vin jaune cream sauce. It’s the most delicious thing I’ve eaten since he made it last year.

I fully support Sarah’s claim… God’s delight!


(you may also use premox Burgundy…

[adamredford]

I was delighted to get so many knowledgeable and specific recommendations. How about recommendations of wines that pair with another group of Alaska edible fungi - the bolete family (as known as porcini in Italy). I am new to the wine pairing having just inherited a collection but I know quite a bit about wild mushrooms.

Here is a pic of birch boletes - a very common wild mushroom in the Kenai Peninsula of Alaska.

What wine goes with them

[Lee_Short]

I was delighted to get so many knowledgeable and specific recommendations. How about recommendations of wines that pair with another group of Alaska edible fungi - the bolete family (as known as porcini in Italy). I am new to the wine pairing having just inherited a collection but I know quite a bit about wild mushrooms.

Here is a pic of birch boletes - a very common wild mushroom in the Kenai Peninsula of Alaska.

What wine goes with them

Adam – I’m not familiar with the flavor of birch boletes – my spots in the Cascades run more to Admirable Boletes, King, Queens, Zeller’s. How does the flavor of the birch bolete compare? Dried porcini in stews are a great match for Nebbiolo wines (Barolo, Barbaresco, and others). Simply roasted or sauteed fresh Kings or Queens are a good match for old red wine of most varieties, or young red that isn’t too heavy. IME, Fresh sauteed Admirable Boletes work well with white wine with citrus notes to match the lemony flavor of the mushroom – I like these with seafood. I don’t generally cook Zeller’s fresh unless they are prime specimens, IMO they are very nice dried mushrooms but not standouts fresh.

[Mark_Golodetz]

Doing the vin jaune recipe tonight with fresh morels. Serving with an Oregon Pinot Noir.

[Kris_Patten]

Doing the vin jaune recipe tonight with fresh morels. Serving with an Oregon Pinot Noir.

I think someone hacked your account.

[Mark_Golodetz]

Wanted an Oregon wine that tastes like a Burgundy.

[Marcus_Goodfellow]

I cut up a prime tenderloin into fillets, so ended up doing half with that. Decided to do a 2003 First Centgrafenbeg Fruhburgunder R. This wine is spectacular with the steak but cloying to the morels:

That looked like a great pairing; sorry it didn’t match well with the shrooms. Did you find the morels yourself or buy in a store? I think we are in the same state, and I’m always looking for a vendor.

I’ve got some land in Hocking that these came from. I’ve also have a spot at Darby Creek and near Granville. Grandma Faye’s (small grocery in Hocking) has a list and is the biggest dealer I know of. If in Columbus, I’ve seen them at Weiland’s Market–but think all of the commercial ones are fire morels from out west. This little farm stand near Commercial Point occasionally has them–but not sure how to contact them:
Google Maps

Nice! That’s the way people should talk about morels. We get some from a friend who forages a bit but most Oregon morels come from burns. Still, a bit of butter and fish sauce is all they need. Although I am definitely going to try the morel, capon, and vin jaune cream sauce.