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Wine Advisor Express:
Wild Mushrooms and Pinot

It's late spring in the Northern Hemisphere, late autumn in the Southern, and wild mushrooms are springing up in many parts of the world. We have been overdosing on porcini and morels in this household. In my opinion it is difficult to find a better partner for the earthy delicacy of fresh wild mushrooms than Pinot Noir. Whatever style of mushrooms you can find locally, and whatever brand of Pinot is handy, I recommend you try this match.

Today's wine, a delicious Pinot from Australia, made a perfect match with a simply prepared batch of fresh porcini sauteed with olive oil and garlic and served on a bed of goat-cheese polenta.

Coldstream Hills 1998 Yarra Valley Pinot Noir ($13.99)
Clear ruby color, with attractive and complex Pinot scents of wild-cherry and mint. Bright fruit flavors or cherry and Pinot "tomato-skin" are framed by crisp acidity. We don't see much Australian Pinot on this side of the pond, and past experiences have been frankly bleak. But based on this one's pedigree (Australian wine guru James Halliday has his hand in it), I was willing to give it a try, and I'm glad I did. U.S. importer: Southcorp Wines North America, Monterey, Calif. (June 3, 2001)

WINERY WEBSITE: http://www.coldstreamhills.com.au

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Wednesday, June 6, 2001
Copyright 2001 by Robin Garr. All rights reserved.

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