Best Wine Pairing for Wild Turkey and White Wine Fricassee
winemaking style reflects her love of wild foods. Taking a minimalist, but detail-oriented
approach, Jessica strives to make balanced wines that express the unique character of
the vineyards she sources from.
Among other outdoor activities, Jessica enjoys foraging mushrooms and hunting upland
game and waterfowl, appreciating the deeper connection to the outdoors that these
pursuits bring. Dedicated to knowing the source of her food, Jessica is an avid cook
who loves pairing food and wine.
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Recipe Notes
This was a hearty dish that showcased a delicious combination of wild turkey and mushrooms. When I first made this dish, it wasn’t local mushroom season, but I always keep dried porcinis on hand. I used 4oz of fresh cremini mushrooms and rehydrated a handful of dried porcinis in hot water for ~20 minutes (to add the distinct wild porcini flavor). I used that mushroom stock in place of some chicken stock. I also brined the cut turkey breast for ~30 minutes while I prepped the veggies and other ingredients.
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Tasting Notes
The porcini added a wonderful umami flavor to this dish, which made it fun to pair with wine. Pinot Noir often has earthy aromas, which can make it a great partner for mushroom dishes, so I was not shocked to discover my favorite pairing was with our Quince Pinot Noir, Russian River Valley.
The soft palate and dark fruit added warmth and richness to the dish. The wine accentuated the mushroom and savory quality of the dish without taking over the wild turkey flavors. If you would prefer a white wine, I also enjoyed our Chardonnay from the Belli Vineyard in Russian River Valley. I used it for the wine ingredient in the recipe, and it paired very nicely with the complete dish. The richness of the wine complemented the creamy sauce while highlighting the herb and mushroom flavors and accentuating the juiciness of the turkey.
