Sautéed chanterelles
A sauté of chanterelles is sweet, earthy and short on fat. The acidity of a young red lifts the butter, white pepper adds spice, and fine tannin does not bitter the mushroom.
- Trepat style
- Young Trepat Red
- Temperature
- 13 - 15 °C
Sautéed chanterelles are an autumn mushroom, sweet and earthy, turned in the pan with butter or oil and a little garlic. This is not a dark forest stew. The plate is light, a little sweet, with only the fat of the pan. A red with new oak, or with dry tannin, would cover it and leave the mushroom bitter.
Young Trepat red brings what the plate asks: light body, high acidity, silky tannin, red fruit and white pepper. Acidity lifts the butter. The fruit follows the sweetness of the chanterelle without making a sugar dish. The pepper in the wine — the same note that sits with a winter mushroom stew — adds spice without ground pepper in the pan. Fine tannin does not dry the mouth on that short fat. Reds from the variety are described as fresh and fruity, with medium alcohol.
The style is a young red, at 13–15°C. A short ageing only if there is more mushroom and a longer cook, and only if the fruit is still recognisable. Rosé falls short if the butter leads. Do not decant: a wide glass, for a few minutes.
Tip: little garlic, and parsley at the end, not a cream sauce. If there is cream, bring the wine down toward 13°C so the acidity cuts the milk. Dry bread, not tomato bread: tomato would change the plate.
