Château Canon Chaigneau 2011: a vintage worth savoring to pair with wild mushroom risotto

2011 was a year of royal celebrations and epic TV moments, but in the vineyards, it was marked by both challenges and triumphs. The growing season began with a hot, dry spring, leading to an early flowering, only to be slowed by a cool, rainy summer. Thankfully, September brought sunshine back to the vineyards, allowing for a well-timed harvest. For Merlot, this unique climate delivered a vintage with fresh acidity, moderate alcohol, and a remarkable balance between elegance and intensity.

Joe Fattorini described Château Canon Chaigneau 2011 as his ‘Wine of the Year’ in 2023, calling it 'sexy, serious, and exotic.' This vintage pairs beautifully with a range of dishes that highlight its freshness and subtle tannins, complementing both the savory and rich elements of fine cuisine.

A Perfect Pairing: Wild Mushroom Risotto
For a truly marvelous pairing, we recommend a classic Wild Mushroom Risotto. The creamy texture and earthy flavors of the mushrooms are a perfect match for the freshness of the 2011 vintage, while the wine’s acidity cuts through the richness of the dish, creating a harmonious balance.

Wild Mushroom Risotto Recipe

Ingredients:

• 300g Arborio rice
• 500g mixed wild mushrooms (such as porcini, chanterelles, or cremini)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1L vegetable or chicken stock, kept warm
• 100ml white wine
• 50g Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tbsp butter
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Clean and chop the mushrooms. In a large pan, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and cook until golden and tender, about 5-7 minutes. Remove and set aside.
2. In the same pan, add the remaining olive oil and butter. Sauté the onion and garlic until soft and translucent.
3. Add the Arborio rice and stir to coat the grains in the oil. Cook for about 2 minutes until the rice starts to become slightly translucent.
4. Pour in the white wine, stirring until it’s mostly absorbed.
5. Gradually add the warm stock, one ladle at a time, stirring frequently. Wait for each ladle of stock to be absorbed before adding the next. This process should take around 18-20 minutes, until the rice is creamy but still al dente.
6. Stir in the sautéed mushrooms and Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately, with a glass of Château Canon Chaigneau 2011.

Alternative Pairing: Charcuterie and Aged Cheeses
If you prefer something simpler yet equally delicious, try pairing this vintage with a platter of charcuterie and aged cheeses. The wine’s fruit and acidity balance the salty, fatty nature of cured meats like prosciutto, salami, or jamón. It also pairs wonderfully with semi-hard cheeses like Comté, Manchego, or aged Gouda, enhancing their complex flavors.

Whether you choose the comforting Wild Mushroom Risotto or an artisanal charcuterie and cheese board, Château Canon Chaigneau 2011 is the perfect companion for an unforgettable meal.