Well, it’s been a little longer since my last post that I had intended and I’ve had some time to think about what I’ll be doing with this site going forward. Not a big change, but selecting a single wine with each dish, and focusing on picking the wine first. I’ve built up a bit of a collection from a variety of places, so it doesn’t make sense to include the price or where I bought it, as it may not be readily available. Most are reasonably priced, however, although we do have a few bottles for special occasions.
That being said, this week’s recipe comes from The Pioneer Woman, with some modifications. Primarily, substituting crème fraîche for the heavy cream and mushroom liquid (from reconstituting the dried mushrooms) for white wine.
I can’t say this was a huge success, but I’d certainly make a variation of this again (using the white wine, a different mix of mushrooms, some fresh parsley and more crème fraîche).
For the wine pairing, I picked a Pinot Noir from California’s Santa Rita Hills (Chesterfield Cellars 2005 Pinot Noir). I was really looking forward to the wine, and it didn’t disappoint, tasting of plum and dark fruits. The earthiness was a good match for the mushrooms in the pasta.