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Syrah and Mixed Wild Mushroom Fettuccini
September 1, 2010 by David
Filed under Wine & Recipe of The Month
As harvest begins we need to think of quick and easy dishes to prepare that are also hearty and satisfying after a long day on the crush pad. This is a real stick to your ribs pasta dish that you can whip up in the time it takes to cook a pot of fettucini. Mushrooms taste so good in the fall and their earthy flavors are just right with a glass of our dark, bold Carneros Syrah. Happy harvest!
Ingredients:
2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese
Directions:
Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.
Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.
In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.
Serves 2
Discover more great recipes in Colleen’s Kitchen
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2007 Napa Valley Syrah
March 21, 2010 by David
Filed under Blog, Syrah, Winemaker Notes
Podcast: Play in new window | Download
New release! When you crave deep, dark intensity this is the wine for you! Thick skinned and loaded with pigment, Syrah was born to make a statement!
It’s such a pleasure to begin releasing our reds from the 2007 vintage. It was about as close to a textbook growing season as we could hope for.
What does a good year mean to you? Rich, concentrated flavors, beautiful balance and varietal character spilling out of the glass. Our 2007 Napa Valley Syrah is loaded with bold black plum, ripe cherry, dried herbs, cocoa and toasty vanilla-oak.
Syrah and food: Our Syrah partners well with rustic fare like beef stew, wild game, grilled sausages or slow-cooked dishes. Mediterranean dishes are a natural for this native of southern France. Savoring a glass of the Syrah with Colleen’s recipe for Mediterranean Pork Tenderloin is the next best thing to an evening in Provence. Bon appétit!
