#ThisWineThatDish | La Frenz Vivant | Honey-Glazed Mushrooms with Spinach

“In this series I will be sharing my take on which BC Wine pairs well with some inspirational recipes”

There is nothing like a dish that is unusual, and a bit difficult to find just the right pairing, to create some excitement in the kitchen and at the dining table.

This recipe is a hybrid of a recipe that called for both cabbage and noodles that was modified to suit what I had on hand at the time. During the holidays my local supermarket excursion was a shocking experience. The fresh produce shelves were almost bare, granted it was between Christmas and New Years but was totally unexpected. It made me double down on my goal of sustainability and the avoidance of waste in the kitchen. I have become much more aware and paying more attention to the “best before” of what’s in my fridge and planning meals accordingly.

So despite the switch out of some ingredients in this dish it was delicious. Not the easiest to find just the right pairing but I think the La Frenz Vivant was a winner! Remember always pair even the simplest dish with the best wine.

La Frenz 2019 Vivant

This Rhône style blend is a complex textured wine. Aromas of bergamot orange, Turkish delights and dried apricots greets the senses which leads on to a rich palate of quince, grilled peach, papaya, and pistachios. The warm finish lingers with notes of baking spices and marmalade, simply delicious.

This wine showcases lush refinement with a pleasantly persistent finish. Delightful upon release, the 2019 Vivant may be cellared 5+ years from release.

Delicious citrus scents, with light stone fruits to follow. Some tropical fruit taste with enticing spices enhancing the richness of the wine. An ever so slight nuttiness with a mix of fresh Navel orange mingling with Mandarin orange to finish.

A bargain for this price point. You won’t be disappointed.

This vintage may be sold out but the 2017 library Vivant may be available. Winery link here.

Honey-glazed Mushrooms with Spinach

2 tablespoons grape seed oil
1 pound cremini mushrooms, stemmed and sliced into 1/4-inch pieces
4 garlic cloves, thinly sliced
Black pepper and salt to taste
3 tablespoons honey
4 tablespoons butter
one large bunch of spinach or one box
3 tablespoons soy sauce
green onion slices for garnish (optional)

Using a large frying pan heat to medium/high, add the oil and mushrooms. Fry until the mushrooms have lost their juices and are caramelized.

Add the garlic, salt & pepper, honey and butter. Toss.

Add the spinach and the soy sauce and cook briefly until the spinach has just started to wilt.

Serve immediately, top with slices of green onions, serve on a bowl of rice.

Wine notes courtesy of the winery. My notes (in bold italics) Images: MyVanCity. I received complimentary wine to facilitate this feature and the #FavouriteThings Holiday Gift Suggestions feature you can read here.