Wine with Shiitake Mushrooms?

thinking

mushrooms

Strangely enough, tonight I am having salmon roasted on salt with well-cooked Shitake mushrooms and Shanghai green beans as accompaniments. None of these are very spicy and I intend to drink a Rosemount 2002 Chardonnay.

Salut/Hi Tom S,

le/on Mon, 16 Feb 2004 23:34:46 GMT, tu disais/you said:-

Pinot Noir is wonderful with chicken, and wouldn't be frightened of the mushrooms either. I quite like your idea, as long as "chinesiness" of the dish isn't too pronounced.

Amalia,

too late for last night's dinner, but I'll join the chorus for PN. I'd go for something light and bright (basic Bourgogne from a top producer, a lighter village wine from Volnay, or maybe somethng like a Saintsbury Carneros).

But I don't think a bigger Riesling would have been problematic, as shiitakes are maybe slightly more towards the delicate rather than meaty end of the mushroom spectrum.

Please let us know what you chose and how it went! Dale

Dale Williams Drop "damnspam" to reply

Well, I think I chose wrong, based on my previous experience with the wine I opened, a 2002 Blanck Gewurztraminer. I recalled it as being quite full and ripe and that seemed to match my impression of this dish, a sandpot casserole of chicken, lop cheong, dried shiitakes and green onion, first stir fried and then steamed over rice with a light sauce of rice wine, soy and sesame oil. I served the dish with stir-fried Chinese broccoli.

The wine exhibited a definite bitterness on the finish that I don't recall from previous tastes. Could it be the mushrooms? The Chinese broccoli?

The dish was a hit, so I'll have the chance to experiment with the PN suggestion next time. Thanks for your responses!

-Amalia