Only exceptional vintages from the Pontes Vineyard are rewarded with this single vineyard designation. This wine is rich, full-bodied, soft and loaded with fruit. Enjoy with fine red meats, pastas or salmon.
(vintage year on image of wine may be a prior year)
Mushroom and Mascarpone Blossom served with Proprietor’s Reserve Pinot Noir
12 Wonton Wrappers
1 cup Mixed mushrooms, i.e. shitake, crimini, oyster
1 cup Mascarpone cheese
4 cloves Fresh garlic
½ cup chopped shallots
½ cup balsamic vinegar
½ cup Chateau Chantal Pinot Noir
¼ cup brown sugar
4 TBS olive oil
Nonstick cooking spray
Mini Muffin tins
Chop mixed mushrooms on cutting board into quarter inch pieces. Heat sauté pan with half of the amount of the olive oil over medium high heat. Sauté mushroom until water starts to sweat from mushroom. Add garlic. Sauté for another 5 minutes. Remove from heat and set aside.
Coat muffin tray with a light layer of nonstick spray. Tuck wonton wrappers into tins forming a “blossom”. Add cheese to mushroom and garlic mixture. Salt and pepper to taste. Place about 1-2 oz of mixture into each blossom. Bake in oven at 400 degrees for 7 to 8 minutes or until wonton is crispy.
Chop portabellas into 1 inch pieces. Sauté the mushrooms on remaining olive oil until water sweats from mushroom. Add shallots and cook until shallots are translucent. Add vinegar, red wine and brown sugar. Cook until mixture thickens and alcohol is cooked out. Remove from heat.
Place a pool of sauce in center of the plate. Place blossom on pool. Garnish with fresh chive.
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