Found and cleaned several pounds of chanterelle mushrooms today. These were lightly sautéed in butter, tossed onto (20minuted cooked) guitar pasta with (variegated) thyme. Shrimp and parm added after the above were tossed.
Shrimp was bbq-ed on skewers on the grilled and added, with fresh grated parmesan.
Wine to start is a Chardonay from Italy.
Crisp and old worldly
Then we pulled more glasses from the freezer and compared a California Chardonay. We preferred the Italian.
The thyme was perfect with the chanterelles. Very subtle and very little was used but it was a nice addition – directly onto the cooked mushrooms.
Still warm, glasses are chill, but not longer frosty. More mushrooms will appear after these nights of rain.
(In fact, August 1 was a great day of foraging.)
From the winemakers: The Germano estate, founded in 1856 by Francis Germano, began as a wine-growing property. It quickly established itself as one of the premier wine-growing estates in all of Piedmont. Today, the estate is run by Sergio Germano. Sergio’s father, Ettore, was long recognized as a master grafter of the region. Producers all over the appellation paid him by the vine to replant their vineyards. So it comes as no surprise that Sergio has emerged as one of the best producers in Piedmont. After taking over in 1993, he merged his formidable technical winemaking knowledge with his family’s great terroir, old vines and incredible tradition, creating an estate that has become among the very best in Piedmont.
The Langhe Chardonnay is usually harvested in mid-September and fermented in stainless steel. The wine is kept in contact with the lees for six months, with half undergoing a malolactic fermentation. Germano’s Chardonnay has wonderful orchard fruit aromas, a creamy texture that remains fresh as a result of a harmonious acidity, and a robust finish. Pair with seared skate or cream based pasta dishes.