Good morning, good day, good evening, and welcome to this inaugural post on mumu les vignes! If you are curious to know more about me, please read “about mumu”. Otherwise, I’m just going to dive right in!
Here is something to wet your whistle and get your tastebuds fired up. Last night a few of us mobilized at the eleventh hour for this insane funghi fest. My good friend Kee and her mom went mushroom hunting last weekend up in Marin and came back with 40+ pounds of chanterelles, as well as one yet to be confirmed, but almost certain to be, white truffle. It is currently at the mushroom lab under going further analysis.
What to do with such a stupid amount of funghi? Eat! How do we eat thee? Lemme count the ways.. Please find posted several descriptive photos to give you an idea of what I was confronted with last night. Of note, there was also a vegetable component, a.k.a. a gorgeous mixed green salad that my friend Bip through together a la minute.
I got off pretty easy considering that all I had to do was bring the wine to showcase Kees’ beautiful meal. What to pair with all that earthy and flavorful mushroom goodness? Wines of a similar nature I say. Here are some adjectives: earthy, gusty and intense, but not necessarily heavy wines, with subtle hints of orchard fruits, dried flowers, roasted nuts and forest floor –does this not sound so very autumnal? In addition to the aforementioned very grounded characteristics, a strong wine candidate for such dishes requires good levels of acidity in order to cut through the richness of the meal..keep your palate cleansed, awake and ready for the next bite-right?
Here is what I brought to the festivities. I will provide more detailed information and tasting notes on each of these wines in future posts.
As this sagra dei funghi wound down, I thought about the fact that Kee had spent the better part of the weekend foraging for those gorgeous mushrooms so that we could sit down together and break bread/wine. How lucky am I to have such a dedicated friend?