Merlot is a versatile food wine and great wine to be drinking at this time of year as the weather cools. We decided to make a straight merlot in 2019, and this vintage is a great wine to match with mushroom dishes. We’re pairing our 2019 Holm Oak Merlot with this lovely autumnal Mushroom Quinoa Risotto with Hazelnut Gremolata from Delicious.

The wine is rich enough to stand up to the umami meatiness of the caramelised mushrooms, but isn’t so robust or tannic that is overwhelms the subtle flavours of the herby gremolata. The plum fruit characters and earthy tones of our merlot are the perfect pairing for the hearty, forest floor flavours in this gluten-free risotto made with quinoa instead of rice. Bon appetit!

Mushroom quinoa risotto with hazelnut gremolata

10 minutes preparation time, 40 minutes cooking time


  • 20g unsalted butter
  • 1 onion, finely chopped
  • 2 tbs finely chopped dried porcini mushrooms
  • 400g mixed mushrooms (such as Swiss brown and cup), sliced
  • 3 garlic cloves, finely chopped
  • 1 1/2 cups (300g) white quinoa, rinsed
  • 1.25L (5 cups) gluten-free chicken stock
  • 2 tsp wholegrain mustard
  • 1/2 cup (40g) grated parmesan, plus extra to serve


  1. Place a heavy-based deep frypan (with a lid) over medium heat. Add butter and stir until melted, then add onion and cook, stirring, for 5 minutes or until softened.

  2. Add the porcini, mixed mushrooms and two-thirds of the garlic. Cook, stirring, for 10 minutes or until softened and beginning to caramelise.

  3. Add the quinoa, stirring for 2 minutes until well coated and slightly toasted.

  4. Increase heat to high. Add 2 cups (500ml) stock and bring to the boil, then reduce heat to low. Cover and cook for 10 minutes or until stock is evaporated.

  5. Repeat process with another 2 cups (500ml) stock and cook for 10 minutes or until stock is evaporated and quinoa is al dente. Remove from heat and stir through mustard, parmesan and remaining 1 cup (250ml) stock. Set aside for 5 minutes.

  6. To make the gremolata, combine hazelnuts, parsley and lemon zest with remaining garlic. Stir through olive oil. Top risotto with gremolata to serve.

Recipe and image courtesy of:

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