Cookin’ on the Coast: A Gourmet Fall Classic
RUA Pinot Noir with Wild Mushroom Risotto
S14, E4
Fall is creeping in, which means it’s officially time to trade the light patio snacks for something a little more soul-warming. In Season 14, Episode 4 of Cookin’ on the Coast, we are diving headfirst into comfort food season. Chef Heidi is bringing a rich, earthy classic to the kitchen, and we’ve found the absolute perfect New Zealand pour to serve alongside it.
The Beverage: RUA Pinot Noir
Hailing from the breathtaking Central Otago region of New Zealand, the RUA Pinot Noir is a stunning ruby red wine that consistently punches well above its weight class. Produced by Mora Wines under the Skeggs family — who planted their first vines back in 1995 — this bottle captures the true, vibrant essence of the Southern Hemisphere. In fact, their Bannockburn subregion shares a remarkably similar climate and soil quality to Burgundy, France. Up in the alpine, the grapes enjoy intensely sunny days to fully ripen, followed by crisp, cold nights that lock in their structural vibrancy.
Behind The Bottle
The name “RUA” translates to “two” in te reo Māori, a concept that weaves through the entire brand. Originally referencing the two varieties (Pinot Noir and Chardonnay) planted in their first vineyard, it now represents the dual forces that define their winemaking: hot days and cold nights, towering mountains and low-lying lakes, and the careful balance of tradition and innovation.
Led by Winemaker Sarah Adamson and Vineyard Manager Cat Maclachlan, the team draws fruit from six special vineyards across 90 hectares. Their commitment to the land is serious – utilizing regenerative, sustainable farming practices like cover cropping, mulching, and strategic sheep grazing across their certified organic vineyards.
In the glass, the 2024 vintage delivers a beautiful core of ripe dark berries, offering layered notes of black cherry, boysenberry, and plum. You’ll pick up hints of violets, signature Central Otago dried herbs, and a gentle spice, all smoothed out by a moderate touch of toasted oak and vanilla. It is medium-bodied with silky, finely woven tannins and a fresh, lively finish.
Ready to recreate the pairing at home? Head to your nearest Liquor Plus liquor store to pick up a bottle of RUA Pinot Noir!
The Dish: Chef Heidi’s Wild Mushroom Risotto
To match the elegance of the Pinot, Chef Heidi is serving up a gourmet twist on a comfort food staple: Wild Mushroom Risotto. This dish is creamy, intensely earthy, and exactly what you want simmering on the stove as the weather cools down.
The magic starts by rehydrating dried wild mushrooms in boiling water, creating a rich, savory soaking liquid that gets folded right back into the final dish. Fresh button and wild mushrooms are then sautéed in butter with minced garlic and fresh thyme until beautifully browned.
For the risotto itself, Arborio rice is toasted with shallots and butter, simmered with dry white wine, and slowly coaxed to a creamy perfection using a warm blend of vegetable broth and that reserved mushroom liquid. Just before serving, the tender, bite-firm rice is vigorously stirred together with the mushroom mixture, a splash of whipping cream, and a generous handful of grated Parmigiano Reggiano.
Grab the full recipe here: Chef Heidi’s Wild Mushroom Risotto
The Perfect Pairing: Why It Works
Pinot Noir and mushrooms are one of the culinary world’s greatest undisputed soulmates. While a heavy Cabernet would crush this dish and a crisp Pinot Grigio would get lost in the cream, the RUA Pinot Noir hits the exact sweet spot. Here is why it works:
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Earthy Echoes: The forest-floor undertones and subtle dried herbs in the Central Otago Pinot Noir perfectly mirror the savory, earthy umami of the dried and fresh mushrooms.
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Acidity Cuts the Cream: Because this risotto is exceptionally rich — thanks to the butter, whipping cream, and Parmigiano Reggiano — it requires a wine with enough natural acidity to cleanse the palate. The vibrant red fruit and lively freshness of the Pinot do exactly that between every creamy bite.
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Smoke and Spice: The wine’s subtle baking spices, lick of wood smoke, and toasted oak brilliantly elevate the garlic and fresh thyme sautéed into the mushroom base.
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Silky Structure: The supple, finely woven tannins provide enough backbone to stand up to the hearty dish without ever overpowering the delicate, starch-thickened Arborio rice.
Whether you’re hosting a fall dinner party or just treating yourself on a rainy weeknight, this is a duo you need to try. Head down to your local Liquor Plus to secure your bottle of RUA Pinot Noir, grab your fresh ingredients from Country Grocer, and tune in to Season 14, Episode 4 to cook along with Chef Heidi!
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
