Pairing Le Coursier with Chef Nicholas Ames' Chanterelle Toast

Wild chanterelles and right-bank Bordeaux belong on the same plate. The mushroom's umami depth and the wine's silky tannin do work that neither one can quite do alone.

Le Coursier is our Merlot-led right-bank Bordeaux-style blend, sourced primarily from Solstice Vineyard in the Yakima Valley with additional Merlot, Cabernet Franc, and Petit Verdot. The wine shows wild blackberry, ripe Bing cherry, and Damson plum on the nose, with silky tannins and a touch of oak and licorice spice on the finish. That licorice note is one of the things that makes the wine work with mushrooms.

Chef Nicholas Ames' chanterelle toast leans into the pairing. The umami-rich chanterelles meet the wine's earthy mid-palate. The butter and shallots round out the texture. The toasted bread gives the dish the structural counterpart to the wine's tannin. Together it is a fall and early-winter pairing that we serve regularly in the tasting rooms.

Chanterelle Toast

Recipe by Chef Nicholas Ames at Brian Carter Cellars. Reach out to the tasting room for the printable card.

Serves 4 as an appetizer or light first course.

Ingredients

• 4 thick slices country bread or sourdough
• 12 ounces fresh chanterelle mushrooms, brushed clean and torn into bite-sized pieces
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil, plus more for the toast
• 2 medium shallots, minced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 tablespoon dry sherry or white wine
• 2 tablespoons crème fraîche
• 1 tablespoon chopped fresh parsley
• 1 small clove of garlic, halved, for rubbing the toast
• Kosher salt and freshly ground black pepper
• Flaky sea salt for finishing

Method

1. Toast the bread. Brush the slices on both sides with olive oil. Toast under a broiler or in a hot skillet until deeply golden on both sides. Rub one side of each slice with the halved garlic clove while still warm. Set aside.
2. Sear the chanterelles. Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil. When the foam subsides, add the mushrooms in a single layer. Do not crowd the pan. Cook undisturbed for 3 to 4 minutes, until the underside is deeply browned, then toss and continue cooking another 2 to 3 minutes.
3. Build the flavor. Reduce the heat to medium. Add the remaining 2 tablespoons of butter, the shallots, garlic, and thyme. Cook, stirring, until the shallots are soft and the butter has nutty color, about 3 minutes.
4. Deglaze. Pour in the sherry or white wine and let it cook off, scraping the bottom of the pan to lift the browned bits, about 30 seconds.
5. Finish. Off the heat, stir in the crème fraîche and parsley. Taste and season generously with salt and pepper.
6. Plate. Spoon the mushroom mixture over the toasts, dividing evenly. Finish with a pinch of flaky salt and a turn of black pepper. Serve immediately.

Tasting Notes for Le Coursier

The current vintage of Le Coursier shows ripe red and dark fruit on the nose, with the silky tannin and licorice spice that defines the wine. The Merlot makes up the majority of the blend and gives it the plush entry. The Cabernet Franc adds the herbaceous lift you find in the best right-bank wines. The Petit Verdot deepens the color and adds the violet aromatic on top.

The wine is drinking well now and will continue to develop for another five to eight years. Decant for 30 minutes if you are serving it the day you open it, or pull the cork an hour before pouring. Serve at 60 to 62 degrees Fahrenheit in a wide Bordeaux glass.

The toast and the wine should hit the table at the same time.

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