Harrowsmith – September 2019

88

MUSHROOM BARLEY RISOTTO

Our sommelier, Rebecca Meir, has some suggested wine pairings

that will make poultry soar.

“Thanks to poultry’s rather subtle flavour, it can work with a wide
variety of whites and even reds, but only if you consider the body
and tannins of the wine, the cooking method of the bird, and the
other ingredients on the plate. Chef Signe’s chicken pot pie can
pair nicely with a classic Pinot Noir from Burgundy, as Pinot Noir
is the lightest of red wines and won’t overpower the poultry with
dramatic tannins. Moreover, the earthy notes of root vegetables
work beautifully with the earthy and light cherry notes you’ll often
find in Pinot Noir. And because of those earthy notes, a Pinot Noir
will also pair beautifully with the mushroom risotto.

There are a new set of rules when poultry is served with bacon,

dried fruit and honey, as with the bacon-wrapped, braised stuffed

turkey breast; for a textbook pairing, pour a German or Canadian

off-dry Riesling. Riesling’s aromatic notes of apricot, nectarine and

honey crisp apple complement the dried fruit in the dish and offer

balance to the saltiness of the bacon.”

REBECCA RECOMMENDS