Wine: Foraging for flavours at the table

Pairing mushrooms with wines isn’t solely about the flavours, it’s also about how you serve them

15th November, 2020
Wine: Foraging for flavours at the table
Forest mushrooms, fried with onion and served with crispbreads and white wine

We are now at the tail-end of the wild and foraged mushroom season, which runs from July through to October/November. Mushrooms are cultivated all year round, however, so we can enjoy those rich, deep, umami-empowered, flavoursome morsels of delight any time.

Umami – that savoury or meaty flavour – is a highly interesting aspect of taste. It represents the fifth circle of how we encounter flavour in food and drink, the others being bitter,...

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