Second

Course

Following the light sweetness of rosé and the delicate taste of sea salt from scallops comes our second course, hailing from the menu at Luca in Lancaster. Strong suggests the funghi pasta or pizza and pairs it with a Giardin, Bourgogne chardonnay 2019 from Burgundy, France—a wine that is mediumbodied with yellow pear and vanilla-lemon custard notes. “Chardonnay can have apple and pear tones that work well with mushrooms—opposite flavors that marry nicely,” she said.

Strong notes that this pairing hits multiple complementary notes. Mushroom dishes are often creamy due to the addition of cheese, like Tallegio or even salty cheeses like pecorino or Parmigiano Reggiano. This creaminess couples well with the lush nature of chardonnay, which occurs during malolactic fermentation, the process that turns acid into creamy flavors. Additionally, acidity in the wine—especially when made in cooler climates—makes our palates water, which is similar to the effect of salty cheeses. This pairing has both similar and contrasting flavors, which makes it complex.