We love that Bieze Vineyard is both affected by the Van Duzer winds and has a high elevation site with volcanic soils, unlike our Van Duzer Estate Vineyards. The site is very much reflected in the 2021 vintage of this wine — with bright red fruit notes of cherry, pomegranate, and strawberry accented by aromas of vanilla and baking spice from the oak. The wine is bright with fine-grained tannins which also makes it a brilliant wine for pairing with food — especially fall’s cozy and heartier dishes.
To elevate your next gathering, we’ve crafed a delicious pairing: bacon, gruyere and thyme stuffed mushrooms. The savory, smoky flavors of the bacon and thyme complement the wine’s bright acidity and complexity, creating a match that’s sure to impress.
Try this pairing for your next dinner or fall gathering and let the flavors of our Bieze Pinot Noir shine. Cheers!
Bacon, Gruyere & Thyme Stuffed Mushrooms: Pair with Van Duzer Vineyard’s 2021 Bieze Pinot Noir
Recipe for 4 people (approximately 3 mushrooms each depending on size)
Ingredients:
8 oz mid-sized cremini mushrooms
3 slices applewood-smoked bacon
5 scallions, roughly chopped
10 oz grated Gruyere (or other Alpine-style cheese)
1/2 teaspoon of fresh Thyme, finely chopped
3/4 cup of Panko breadcrumbs
Salt and pepper to taste
Directions:
Pre-heat oven to 375 degrees. Clean the mushrooms, remove the stems and place the stems to the side. Place the mushroom caps on a baking sheet. Sprinkle lightly with salt and pepper to taste.
Thinly slice the bacon and place in a heavy skillet. Cook until brown and crispy, then set aside — leaving the grease from the bacon in the pan. Chop the mushroom stems and add to the grease in the pan. Cook over medium high heat until water is mostly reduced. Add the chopped scallions and cook for an additional 2 minutes. Add the panko breadcrumbs and thyme and fold in, then turn off the heat. Stir the grated cheese into the panko and mushroom mixture. Crumble the bacon and add to mixture. Taste the mixture and add salt and pepper to taste. Fill each mushroom cap with mixture. Bake at 375 degrees for 15-20 minutes and serve immediately. A wonderful appetizer to complement a small-bites get-together or to start a fall meal. Wonderful with our 2021 Bieze Pinot Noir!
