Sensual fall dish: wine and food with umami and elegance
Wine with food opens up a world of earthy depth and Italian sophistication with tagliatelle and roasted porcini mushrooms. Few dishes combine the aromatic power of wild mushrooms with the silky texture of fresh pasta so tastefully. This combination of wine and food thrives on balanced umami notes, noble fat content from butter and olive oil as well as grassy herbs and a hint of garlic. The porcini mushrooms, fried briefly and hot, release their intense, nutty and spicy aroma into the tagliatelle. The ensemble is rounded off with a splash of white wine, fresh parsley and creamy Parmesan cheese, which together create a flavorful arc of tension – light but irresistibly hearty. The dish is the perfect accompaniment for autumnal moments of indulgence and presents wine and food as a perfect pairing of Mediterranean culinary art.
Ideal wine pairing: Chardonnay (preferably young, for example from Friuli)
A fresh Chardonnay – ideally from regions such as Friuli, Bourgogne or South Tyrol – perfectly matches the aroma spectrum required for tagliatelle with roasted porcini mushrooms. The elegant fruity notes of green apple, pear and delicate citrus merge with gentle buttery notes and a fine minerality that gives the earthy mushrooms structure and freshness. The subtle acidity balances out the fat content, brings lightness and freshness to the dish and leaves both porcini mushrooms and pasta harmonious and clean on the palate. In addition, the slightly nutty notes of the wine support the aroma of the mushrooms, while the restrained woody note gives the dish depth, but not heaviness. Every bite and sip is a stylish explosion of flavors, in which wine and food enhance each other’s culinary delights.
Further wine recommendations for this dish
Pinot Grigio delle Venezie DOC (Veneto, Italy)
Pinot Grigio brings fresh, juicy apple and pear aromas as well as a fine, refreshing citrus tone to the glass. Its crisp but not dominant acidity is an ideal contrast to the buttery, umami-rich mushroom pasta. The wine’s restraint ensures that the delicate yet powerful flavors of the roasted porcini mushrooms are not drowned out. Pinot Grigio envelops every pasta fork with mineral clarity and ensures an elegant, straightforward finish. The gentle texture of the wine elevates both the creamy Parmesan and the delicate herbal accent of the parsley to the next level and turns the food pairing into a harmonious Italian classic.
Greco di Tufo DOCG (Campania, Italy)
Greco di Tufo is characterized by high minerality, fine herbal aromas and yellow stone fruit. The deep, firm structure and pleasant freshness convey what roasted porcini mushrooms and tagliatelle particularly need: tension on the palate without weighing it down. The spicy, earthy aroma of the wine complements the mushroom bouquet superbly, while the fruit aromas bring a fine sweetness and freshness to the autumnal taste. The typical, almost salty character of Greco di Tufo prolongs the enjoyment experience and gives pasta dishes a modern, southern Italian twist.
Sauvignon Blanc Alto Adige DOC (South Tyrol, Italy)
Sauvignon Blanc from South Tyrol combines pronounced freshness with aromatic complexity and typical green notes of gooseberry, elderberry and freshly mown grass. On the palate, it provides an uncomplicated, mineral clarity that blends perfectly with the mushroom aromas and creamy sauce. The spicy, herbaceous components of the Sauvignon Blanc harmonize perfectly with the parsley and garlic of the tagliatelle, while the crisp acidity invigorates every bite. This pairing brings alpine elegance and a distinctly aromatic dimension into play.
Fiano di Avellino DOCG (Campania, Italy)
Fiano di Avellino impresses with subtle nutty aromas, honey, quince and yellow fruit, but also a restrained herbal note. The silky but lively structure of the wine gives the tagliatelle with mushrooms a velvety flow and harmoniously embraces the earthy notes of the porcini mushrooms. With its mineral freshness, Fiano brings a spring-like quality to the dish and rounds off the composition with its velvety, complex character.
Chablis AOC (Burgundy, France)
A Chablis brings the best of Chardonnay without the influence of wood: brilliant acidity, cool minerality and delicate notes of apple, lime and flint. Mushroom aromas are thus ideally emphasized and fresh, citrusy hints cleanse the palate and dish anew after every bite. No other wine combines the creamy, related notes of porcini mushrooms and pasta as elegantly as Chablis – making this pairing a top-class, universal recommendation for fall and spring alike.
The recipe:
Tagliatelle mit gebratenen Steinpilzen
Cooking utensils
- 1 Große Pfanne
- 1 Topf
- 1 Schneidebrett
- 1 Messer
- 1 Sieb
- 1 Reibe
Ingredients
Pasta & Pilze:
- 250 g frische Tagliatelle
- 200 g frische oder getrocknete Steinpilze entsprechend eingeweicht
- 1 kleine Schalotte
- 1 Knoblauchzehe
- 3 EL Olivenöl extra vergine
- 2 EL Butter
- 75 ml trockener Weißwein
- 1 EL Zitronensaft
- Salz Pfeffer
- 2 EL gehackte Petersilie
- 40 g frisch geriebener Parmesan
Preparation
Steinpilze vorbereiten:
- Pilze putzen, in Scheiben schneiden, getrocknete Pilze vorher einweichen.
- Schalotte und Knoblauch fein hacken.
Anbraten & Sauce:
- Olivenöl und Butter in großer Pfanne erhitzen, Steinpilze kräftig anbraten, dann Schalotte und Knoblauch zugeben, kurz mitdünsten.
- Mit Weißwein ablöschen, kurz einkochen lassen.
- Petersilie und Zitronensaft zugeben, mit Salz und Pfeffer abschmecken.
Pasta kochen & vollenden:
- Tagliatelle in reichlich Salzwasser al dente garen, abgießen und sofort zur Pilzsauce geben, alles vermengen.
- Mit Parmesan bestreuen, sofort servieren.
Empfohlene Beilagen:
- Feldsalat mit Walnüssen
- Burrata mit Olivenöl
- Steinpilz-Crostini
