Just as wine is an expression of each vineyard the grapes are grown in, mushrooms are a beautifully basic and true expression of the forest they come from. Their flavor is a direct representation of the aromatic experience you have walking through the forest foraging. The damp leaves, freshy turned earth, and clean rain are all part of what the mushrooms bring to the table. Winemaker Jessica Boone makes wine with the intention of showcasing the clean fruit and all the components that created the grape itself—structure, acid, the brambly red earth— with all the flavors in balance and harmony. This unmanipulated approach to winemaking makes Passalacqua wine pair so perfectly with other expressions of the earth, like wild mushrooms and wild game.

In the wet winter months, deep in the Dry Creek hills surrounding Passalacqua Winery, the Passalacqua team forages four major types of mushrooms: Golden and White Chanterelles, King and Queen Bolete, Manzanita Bolete and Coccoli (also called Coccora). Learning from Jason’s great grandfather Francis (who taught his grandfather, who taught his father, who taught Jason) the Passalacqua family has been foraging mushrooms on the same Sonoma County land for generations. Now, Jason teaches his children, Mariella and Luca to forage these spots. The season for mushrooms varies with rainfall. According to old Italian tradition, the best time to forage is three weeks after the first three inches of rain. They also recommend you blindfold anyone you take, so as to not give away your secret spots!

While foraging for mushrooms may be the most exciting part, the real work begins once you’ve filled your basket. Cleaning and processing mushrooms can be arduous, but worth the time invested and especially rewarding when paired with a glass of Passalacqua wine. When pairing wine with mushrooms, so much of the pairing depends on how the mushrooms are prepared. For a fried appetizer, or marinated mushrooms with a charcuterie plate, Jessica likes pairing with crisp white wines like Passalacqua’s Fiano, Sauvignon Blanc, or a Chardonnay. Wild mushrooms also bring out earthy, forest floor notes in Passalacqua’s Quince Pinot Noir, which goes especially well with chanterelles and chicken. Or sauté some boletes in a red wine reduction with butter, pour over a juicy steak, and pair with our Radici della Famiglia (Super Tuscan blend of Sangiovese and Cabernet Sauvignon) or any of our Cabernets.