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Because we bought so many mushrooms the last time we made this, we ended up having chanterelle pasta multiple times within a few days of each other. And we were working hard on decimating our wine collection (which we’ve depleted for now until we go back to visit the farm) so we tried two different wines with it. Again, I’m no wine sommelier — just someone who enjoys drinking a good wine from time to time. The first night we opened a bottle of Lenotre Chardonnay (2009) which is actually available just down the street from us at KaDeWe. But honestly, I don’t really recommend picking up a bottle of this one in particular. The taste was sharp and dry, but there were no nice fruity undertones or anything pleasant at all. You could only taste the alcohol (which is 13.5%) and we just weren’t thrilled about it overall.
But the next time we made this chanterelle mushroom pasta recipe, we tried a Grauer Burgunder from Villa Tabernus which was really, really tasty. It really complimented the meal and is a wine we’d be happy to drink again.