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Two Mountain Rosé and Fennel Wild Mushroom Tarts #WinePW

This month at #WinePairingWeekend we are celebrating wines from Washington Yakima Wines. We are being sponsored this month by Wine Yakima Valley and our host for this event is Robin from Crushed Grape Chronicles. I want to thank my sponsor for this post, Two Mountain Winery, for their gift of wine!

Thanks, too, to Wine Yakima Valley for pairing me up with Two Mountain Winery and Fortuity Cellars (who you can read about tomorrow!) and their delicious wines.  

Two Mountain Winery is a family adventure for Matt and Pam Rawn.  Four generations have farmed this land and in 2000, Matt and his family changed "summers on the farm" to "life on the farm."  Matt and his brother purchased Schmidt Orchards, their grandfather's orchard, and together with their uncle, planted grapes in 2000.  Now they offer a beautiful collection of estate-grown wines and use the name Two Mountain Winery, inspired by the views of Mt. Adams and Mt. Rainier from Copeland Vineyard.

The wine sent to me was a 2019 4 pack of rose.  Yes, a four-pack of glass bottles, perfect for taking with you on picnics and for us, camping trips. Some might think this is a summer sipper, but for me, it was the added brightness that woke up an overcast wintery day.  The bottles hold 250 ml each or a "long pour" and according to the tech sheet, perfectly discreet for a Zoom call. 😍  I think my favorite way to serve these will be buckets on the patio come this summer.

The 2020 production is sold out, but go to the website and sign up for alerts when the rose is available again.  You are going to want to stock up on this delicious wine and unique packaging.  Plus, shipping is free with two or more packs.

This rosé opens with aromas of strawberry, raspberry, and hints of floral. On the tongue, flavors of tart cranberry, strawberry, and rhubarb are followed by firm acid on the finish. Technical notes:  13% alcohol, aged in stainless steel, 51% Cabernet Franc and 49% Cabernet Sauvignon. 

We paired this delicious wine with a Fennel Wild Mushroom Tart.  We love tarts for their versatility and because it was a Friday during Lent, we ordered these tarts from our favorite St. Louis food market, Market Wagon.  We talked about them last week, and how good their food and delivery service is.  This week we chose the tarts.  The rose stood up beautifully to the mushrooms and fennel. With the tarts being earthy, the bright wine accented those flavors with the acids in the wine.  The acid's added weight stands up beautifully to the earthy and smoky taste of the wild mushrooms in the tart.

(Blogger list here of other Washington wine posts)

Join us Saturday, March 13 at 10 a.m. Central Time on Twitter to learn more about Wine Yakima Valley using the hashtag #WinePW.  Bloggers will be discussing the wines they tasted and used in their posts and several winemakers and wineries will be available to answer questions you may have.  I hope to see you there!

Yield: 8
Author: Terri Steffes
Quick Mushroom Tarts

Quick Mushroom Tarts

Delicious and easy recipe to get on the table!
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min


  • 1 sheet of frozen puff pastry, thawed
  • 4 c mushrooms, cleaned and chopped
  • 1-2 T butter (depending on the type of mushrooms)
  • 1-2 cloves of garlic, minced, depending on your tastes
  • 1 t fresh thyme
  • 1 T soy sauce or coconut aminos
  • 1 c grated gruyere cheese
  • 2-3 T whole milk


  1. Preheat oven to 400.
  2. Melt butter in a pan.
  3. Add mushrooms and stir.
  4. Add garlic and stir.
  5. Add thyme and stir.
  6. Add in soy sauce and stir.
  7. Unroll the thawed puff pastry.
  8. Sprinkle on cheese.
  9. Scoop the mushrooms in the center, leaving a 1/2 " border.
  10. Brush the edges with milk.
  11. Bake 15-20 minutes or until golden brown.



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Here is a list of bloggers who are pairing Washington wines this month.  Check them out!  Be sure to come to our Twitter chat on Saturday at 10:00 a.m. CT to discuss Yakima Valley wines.  Follow the hashtag #WinePW.

Camilla of Culinary Adventures with Cam shares “Yakima Valley’s Sin Banderas Rhone Roses Compliment Dishes with Asian Flair” and “Mediterranean-Inspired Dishes Paired with Yakima Valley Wines from Dineen Vineyards”
  • Linda at My Full Wine Glass invites us to “Meet Kerry Shiels: A Yakima Valley winemaker with Vision”
  • Terri of Our Good Life shares 2 posts “Fortuity…Taking Advantage of Life’s Great Wines!”, and “Two Mountain Rose and Fennel Wild Mushroom Tarts”
  • Payal at Keep The Peas shares “Yakima Valley Wines FTW!”
  • Wendy of A Day in the Life on the Farm is cooking up “Smoked Beef Brisket with Canvasback Cabernet”
  • Rupal the Syrah Queen gives us "Yakima Valley - Red Willow Vineyards Producing Some of Washington's Finest Syrahs"
  • Jane of Always Ravenous makes our mouths water with “Filet Mignon paired with Washington Yakima Valley Cabernet Sauvignon”
  • Martin with Enolylz is giving us “a Taste of Washington State’s Yakima Valley”
  • David at Cooking Chat has 2 posts for us also “Lamb Ragu Pasta with Red Wine from Dineen Vineyards” and “Sin Banderas Rosé with Corned Beef & More Yakima Valley Wine Pairings”
  • Nicole of Somm’s Table shares "Big, Beautiful Reds from Yakima Valley and Tasty, Meaty Fare"
  • Jennifer at Vino Travels tells us about “Italian Grapes of the Yakima Valley with Sleeping Dog Wines”
  • Gwendolyn the Wine Predator explores “Washington Syrah: Hedges, L’Ecole, VanArnam with Lamb Stew”
  • Susannah at Avvinare gives us “Malbec from VanArnam Vineyard in Yakima Valley”
  • Lori at Exploring the Wine Glass shares “Tasting the Soul of Wine in the Heart of Yakima Valley”
  • Robin at Crushed Grape Chronicles with "Yakima Valley AVA – Blends of friendship and history with wines from Eight Bells and Pearl and Stone Co."

  • Wine Yakima Valley on the web, on Facebook, on Twitter, on YouTube

    Would you like to comment?

    1. Perfectly discreet for a Zoom meeting?!? Oh, my goodness that made me chuckle. Your mushroom tart looks delicious. I can't wait to try this. I have another rose from Sin Banderas. I might have to give that pairing a try. Cheers.

    2. I love this packaging! How perfect for picnics. The blend sounds like it would be wonderful with the mushroom tarts! I will be trying that recipe!

    3. I love this packaging idea and your tart sounds lovely.

    4. Terri - I too love this packaging and your idea of camping trip essentials. I also love that tart and completely agree that rose is great for fall and winter as well as for spring and summer. Cheers. I look forward to your second post.

    5. I love the concept of the four pack. and the tarts looks wonderful

    6. Your and Fennel Wild Mushroom Tart and the Two Mountain Rosé sounds wonderful Terri!


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