I know this isn't strictly speaking a wine tasting note, but it deals with food and wine combinations, in this case a very special one.
It is now chanterelle season here, and I just nabbed my supply for the year, and am starting to make all my favourite recipes, that match so well with wine.
This one is probably our absolute favourite.
You basically take a half kilo of quartered mushrooms (even regular cepes will work, but chanterelles are superb) in a pan with a litre of heavy cream, and simmer until it (all of a sudden) thickens and takes on a golden colour - about an hour. Add a little dry Sherry and some chopped fresh sage (rosemary is also very good) and simmer a bit longer. Serve over toast or in patty shells.
The wonder of the dish is that while it pairs exceptionally well with mature red wines, it is so flexible that it also works very well with acidic young Rose, and many white wines.
You can make it with whatever sort of 'shrooms are available to you and the flavour of even 25% chanterelles, for instance, permeates the rest quite nicely, although the best is certainly to make it with 100% of whatever mushroom you want to feature.
Have to go now - I'm making shallot/rosemary/chanterelle omellettes for breakfast.....