Just the other day, I spent time with a good friend, but not without an initial glitch. Because a much beloved French restaurant had recently closed, we decided to give a new spot a try. Its happy hour menu appeared decent, the prices were more than reasonable, and the location was perfect. We sipped wine in a lovely Italian trattoria, stretched the boundaries of our taste buds with unusual small bites, and chatted about anything that came to mind.
Although I enjoy looking at wine lists, I prefer to bring my own wine for sharing when I go out. Thanks to the volume of wine samples I receive and the realization that I can not and will not drink them by myself, I love involving others with wine discoveries, pairing them with an enticing dish, and listening to others’ thoughts as they, too, sip and savor. This particular outing was no exception.
The elegant Terlato Pinot Grigio 2016 is from the Friuli Colli Orientali region in Northeastern Italy, where white wines bursting with breadth and depth are found. The 100% Pinot Grigio grapes in this wine are Estate grown and farmed in low yielding small blocks. The parcels present varying soils of marl, schist, and sandstones that are rich in calcium and limestone; they lend minerality, depth, and bright acidity to the final product, that beautiful wine that was in my glass.
What was our pairing? Although we tasted three unique dishes, our hands-down favorite was Mushroom and Taleggio on Bruschetta. The complex, structured Terlato Friuli Pinot Grigio 2016 with its food friendly acidity and minerality complemented the rich texture and flavors of roasted mushrooms, garlic, and thyme atop gooey cheese melted on slices of toasted sourdough bread.
Mushroom and Taleggio on Bruschetta
- 1.5lb mixed small mushrooms, such as chestnut, shitake, button) (cleaned)
- 1/4 cup thyme (coarsely chopped)
- 2 garlic cloves (finely chopped)
- 1/3 cup extra virgin olive oil (plus extra for brushing)
- 6 slices of sourdough bread
- 6 1/2 inch thick slices of Taleggio cheese
|Place mushrooms in a roasting pan, scatter with 2 tablespoons of thyme and all garlic, drizzle with olive oil, and season to taste with sea salt and freshly ground black pepper.|
|Roast at 350 degrees Fahrenheit for 20 minutes or until tender.|
|Brush sourdough with olive oil, place on a char-grill and cook for 2-3 minutes each side until charred. Place bread on oven tray, top with Taleggio and place under a broiler for 2-3 minutes or until cheese is melted.|
|Transfer to plates and spoon over hot mushrooms and drizzle with pan juices. Season to taste and scatter with remaining thyme leaves.|
Cheers! ~ Cindy