This wine is a nice ruby-cherry colour with a nose of liquorice and red berries. The palate is round and smooth with roasted mushroom and mocha notes. The Bourgognes rouges have an elegant and refined character as well as a light and fluid structure in the mouth. The combination of the mushrooms and cheese make a stunning complement to the Thevenet & Fils Bussieres Les Clos Bourgogne Pinot Noir 2013


6 Large Portobello mushrooms 1 cup chopped oyster mushrooms

1 cup cremini mushrooms

1 cup chopped shitake mushrooms

1 medium diced onion

1 clove minced garlic

1teaspoon each of dried thyme and marjoram

1 tablespoon fresh chopped parsley

1 can black beans drained

1 cup pinot noir

6 ounces grated gruyere cheese

2 tablespoons olive oil

Salt and pepper


1. Remove stems from Portobello being careful to keep the cap intact, chop the stems

2. Heat oil in a heavy bottomed sauce pan and add onion and garlic, sweat until translucent then add thyme and marjoram

3. Add 1/2 cup pinot noir and black beans and simmer for about 15 minutes then lightly mash some of the beans with a fork and season with salt and pepper. Set aside.

4. In another sauce pan put 1/2 cup pinot noir and add all the chopped mushrooms add some salt and cook over medium heat until mushrooms are soft and the liquid is reduced then stir in parsley (Have a glass of Thevénet & Fils Bussières Les Clos Bourgogne Pinot Noir 2013 at hand for sipping)

Assemble by putting a layer of beans in the bottom of each Portobello cap the fill the caps with the mushroom mixture and top with grated Gruyere cheese Bake at 350 F until cheese has melted and the cap is soft Serve as a vegetarian meal or as a side dish with a glass of Thevenet & Fils Bussieres Les Clos Bourgogne Pinot Noir 2013