A fun red and a fungi makes a great meal.

It was suggested to us to try the 2006 Atwater Cabernet Franc with grilled portobello mushrooms. So…we did!

I find  portobellos to be a light, healthy, yet extremely flavorful, substitute for beef. They only take a few  minutes for each side on the grill….coated lightly in olive oil, salt and pepper. Grill a few small peppers at the same time. Slice them on a platter when done and throw on some blue cheese, letting it melt. Plate over a bed of arugula blend and thinly sliced red onion. Top with balsamic vinaigrette and you have a satisfying, healthy meal.

New York State doesn’t get a whole lot of credit for its red wines. The Atwater Cabernet Franc is one of the best ones I have had, so I think we’ll have to explore a few more. We thought the wine would pair well with almost anything grilled (including our mushrooms), not to mention the strong, earthy cheese. Its light tannins, blend of red fruit flavors, and slight earthiness made it very drinkable and a food-friendly wine.

It was a fabulous treat all around, and a great selection for a nice warm spring evening.

2006 Atwater Cabernet Franc.

Grilled portobello mushrooms over arugula blend. (click for bigger fungi)