Aaron Berdofe's Wine and Food Experience

Rating: 2/5

Baked rainbow trout with fresh ginger, garlic and cayenne.

Sautéed Chard.

Risotto with dried Porcini mushrooms hydrated in white port and water.

Wine: E. Guigal Cotes du Rhône 2006

Notes:

Talk about a heavy dish!  Although the Syrah is wonderfully earthy and definitely took on this meal.  It was just too heavy overall to have more than a few bites.  Next time, the mushrooms should be left to soak in water or perhaps use some bellas.