Women in Wine: Meet Kelly from Twin Meadows Winery and Italian-Inspired Pasta with Finferli Mushrooms #ItalianFWT

The Italian Food Wine Travel bloggers are writing about women in the wine industry with Pinny of Chinese Food and Wine Pairings as our host.  On Saturday, March 7 we will be live on Twitter at 8 am Pacific time.  Follow the hashtag #ItalianFWT and add it to your tweets when you respond.

Twin Meadows is a family-owned and operated vineyard nestled in the meadows of Madison, Missouri.  Madison is near Moberly and was established in 1836. It was named after President James Madison.  Kelly Ott and her husband Ron own and operate the winery in the meadows of Madison.

The winery actually began while Kelly and Ron made and enjoyed homemade wines with family and friends.  Ron's father and grandfather made wines as a basement hobby and that experience leads to the commercial winery that it is today.  The first grapes were planted in 2012 and included Concord and Chambourcin vines. Brianna and Golden Muscat vines were added in 2018. These vines are cold hardy American and French-American hybrids.  A production facility was added in 2017. Each vine is harvested, processed, crafted and bottled on site. There are two acres of grapevines here.

Kelly is a speech-language pathologist and educational consultant who has over 20 years of experience in serving kids with special needs.  She is a national public speaker, and she uses those opportunities to sample wines and bring new ideas home. She's the business manager and customer service is extremely valuable to her.  Together with her husband, they handcraft small batches of unique and delicious wines for their Twin Meadows Winery.  Kelly is 3/4 Italian..both paternal parents were from Italy. Her grandmother was from Italy and her dad was from Ireland. Her maiden name was Bommarito.

Kelly traveled to Italy last summer with her husband. They visited many wineries across the north and central regions. The wines there are much different due to the region's agricultural differences from mid-Missouri climate, soil, and growing seasons.

This mushroom dish is so good with their Seyval.  The notes on the Seyval:  This dry, crisp, white wine has an herbal bouquet with a hint of citrus and tropical fruit. Serve chilled.  Doesn't it sound refreshing?  The Italian pasta is perfect with the Seyval wine and the herbs used in Italian cooking. You will love the earthiness of mushrooms with the pasta and the sauce that is created with the dish. 

Fricassee of Finferli over pasta paired with Seyval. 

You can order the wines from Twin Meadows Winery from here.  There is a lot to choose from you need to come back and check out the seasonal wines as well.

Check out the recipe below!

Fricassee of Finferli Mushrooms

Yield: 4

Author: Kelly Ott

prep time: 12 Mcook time: 10 Mtotal time: 22 M

Delicious mushroom dish served with wide egg noodles

ingredients:

• 6 tablespoons (3/4 stick) unsalted butter, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 small yellow onion, finely chopped (about 1 cup)
• Kosher salt, freshly ground pepper
• 3 garlic cloves, finely chopped
• 1/4 cup dry white wine
• 1 pound finferli (chanterelles) brushed clean (halved if large)
• 1/2 cup heavy cream
• of freshly grated nutmeg
• 1 teaspoon fresh oregano plus more for garnish
• Fresh lemon juice
• 1/4 pound pappardelle, cooked al dente, or 1 pound boiled new potatoes

instructions:

How to cook Fricassee of Finferli Mushrooms

1. Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat.
2.  Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. 
3. Add garlic and cook for 1 minute. 
4. Stir in wine and cook until liquid is reduced by half, about 2 minutes. 
5. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. 
6. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. 
7. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. 
8. Stir in 1 teaspoon oregano. 
9. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.

Calories
391.30

Fat (grams)
35.47

Sat. Fat (grams)
18.76

Carbs (grams)
15.63

Fiber (grams)
0.85

Net carbs
14.78

Sugar (grams)
3.33

Protein (grams)
3.18

Sodium (milligrams)
160.02

Cholesterol (grams)
88.75

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