My friend Mateo scarfed down two orders of the Cajun fried oysters while I took my time over this deeply comforting appetizer of sautéed fresh porcinis on toast dusted with parmesan reggiano and topped with a fried egg.
It was all the better with a glass of Birichino Malvasia Bianca, a creation of Soif wine buyer and resident oeno-maestro John Locke, who tells me that his young Birichino wine label will be including two pinot noirs—one from Central Coast grapes and another small batch from Santa Cruz Mountain fruit, along with a malvasia, vin gris and grenache—in its 2011 vintage.
More to drink. More to like.
I don’t get it as an appetizer but it’s a great breakfast or brunch dish, we had it this morning, delicious. Will’s Wine Bar in Paris did a similar something similar, toasted levain, spread with goat cheese and topped with mushrooms a great match for with nice Bourgogne.