John On Wine – More Mushroom Meals, and a Turkey Meal Nears
Originally published in the Ukiah Daily Journal newspaper on Thursday, November 14, 2014
Thanks to the good efforts of Visit Mendocino, the local tourism group that brings visitors to Mendocino County for events, who then stay in our inns and hotels, their Mendocino County Mushroom, Wine & Beer Fest continues through this weekend.
Last week, I wrote that one of the best ways to experience the magic of wine was through great wine dinners, and I wrote that Crush has the edge in putting on Chef’s Wine Dinners, like last night’s dinner, pairing the wines of Cesar Toxqui Cellars with mushroom dishes (for a recap of that dinner, visit JohnOnWine.com online where I’ll be posting an online exclusive within the week), or the next Chef’s Wine Dinner at Crush, on Wednesday, January 21, 2015, when Chef Jesse pairs crab dishes (thanks again Visit Mendocino for your Mendocino County Crab, Wine & Beer Fest!) with highly rated and multiple Double Gold medal wines from McFadden Farm. Well, I should have made clear that Crush, by virtue of the restaurant’s layout has an edge, but there is one winery with a similar advantage: Barra of Mendocino.
Barra of Mendocino can host an event, rain or shine, in their own facility, which is both a tasting room and event center all at once. Barra does so with frequency, and this Saturday, November 15, from 6:00 PM – 10:00 PM, Barra is hosting their Annual Winemaker Dinner which will feature five courses of mushroom dishes paired with delicious wine. Tickets are $80, or $55 for Barra wine club members (707) 485-0322 to get your tickets, tell ‘em I sent you, and I will see you there!
The evening will be Moulin Rouge themed, think Parisian cabaret with great food and drink.
Here is the menu for Barra’s spectacular mushroom dinner:
L’ Apértif: Mushroom Pate’, Charcuterie, French cheeses, green olives, and baguettes served with Zinfand el, Chardonnay, Sangiovese;
L’ Entrée: Wild mushroom bisque with puff pastry square filled with brie served with Pinot Noir;
Le Plat Principal: Thick brined pork cut with wild mushroom gravy, sugared sweet potato crisps, haricot verts and slivered almonds served with Cabernet Sauvignon;
Le Formage: Wild mushrooms, apples, butternut squash and burrata served with Chardonnay; and
Le Dessert: Ocracote fig preserve cake with candy cap mushroom ice cream served with choice of Port or Muscat Canelli.
I will post a recap of this dinner on an exclusive online post at JohnOnWine.com within the week.
Another fun mushroom and wine experience will be at Yorkville Cellars on Highway 128 in the Yorkville Highlands. Yorkville Cellars focuses on the wine varieties of Bordeaux, France; Malbec among them. Coming up this Friday, November 14 through Sunday, November 16, from 11-6pm each day, you can experience. “Malbec Four Ways for Four Days”: an inaugural Malbec Rosé, Malbec table wine, Sweet Malbec and a new release of Sparkling Malbec Brut Rosé. The Malbec grapes come from Yorkville’s own certified organic estate vineyard. Nicely enough, there will be tasty and tantalizing mushroom themed appetizers and desserts to pair with the wines.
For all of the fun mushroom themed events going on through Sunday, pick up a copy of Visit Mendocino’s 44 page brochure made just for the Mendocino County Mushroom, Wine & Beer Fest, available at nearly every winery tasting room in the county, or go to http://www.visitmendocino.com/mushroom-wine-and-beer-festival online.
Looking forward a couple of weeks, to Thanksgiving, I was wondering what you do with wine at the holiday. What wines do you serve? Do you bring wine as a hostess gift to be shared with the meal. I wrote a piece last year about what wines go best with Thanksgiving dinner, and over the years, I have brought, and my family has enjoyed, every possible imaginable wine, from sparkling wines to dessert wines, and rosés to huge reds, with whites from dry to sweet as well.
I think that any wine, if good, makes a dinner better, and I have plenty of very good wine to bring to any dinner; but I also think some wines do better with Thanksgiving fare than others. Personally, I think that lighter, low alcohol red wines are great, because they are less likely to overpower the turkey. Blends are a good choice, because each grape gives up different aromas and flavors and with a basket of notes to pull from, different foods can pull different notes to pair with, each differently, from just one wine. Blends are chameleon-like, going with many things well, and I particularly like Rhone varietal blends, both red and white.
I have had inexpensive blends, Trinchero’s Menage a Trois at $7.99 as an example, that tasted good and went spectacularly well with a holiday dinner. There is nothing wrong with good tasting food wine that is affordable.
Here’s the thing, I know what I like. Let me know what wine you like to share at Thanksgiving. Email me at JohnOnWine@gmail.com and you may find that you help write my next column, or a portion of it, for me.