Chanterelle

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Chanterelles · Cream Of Chanterelle Soup · Chanterelle Soup With Seared Scallops +2 more Chanterelles · Cream Of Chanterelle Soup · Chanterelle Soup With Seared Scallops · Lobster Tail With Chanterelle Risotto · Farfalle With Chicken, Chanterelle Mushroom And Swiss Chard

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Chanterelle Pizza · Chanterelle Fontina Pizza · Sea Bass With Chanterelle Mushrooms +1 more Chanterelle Pizza · Chanterelle Fontina Pizza · Sea Bass With Chanterelle Mushrooms · Lobster Tail With Chanterelle Risotto

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Chanterelles · Chanterellemushroomsoup · Sea Bass With Chanterelle Mushrooms +1 more Chanterelles · Chanterellemushroomsoup · Sea Bass With Chanterelle Mushrooms · Chanterelle Soup With Seared Scallops

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Chanterelle Pizza · Chanterellemushroomsoup · Chanterelle Fontina Pizza +1 more Chanterelle Pizza · Chanterellemushroomsoup · Chanterelle Fontina Pizza · Lobster Tail With Chanterelle Risotto

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Works with Chanterelle Pizza · Chanterelle Fontina Pizza · Lobster Tail With Chanterelle Risotto

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

Works with Chanterelle Pizza · Chanterelle Fontina Pizza · Lobster Tail With Chanterelle Risotto

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Chanterelle Soup With Seared Scallops · Shiitake And Chanterelle Pizza With Goat Cheese

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Chanterelles · Sea Bass With Chanterelle Mushrooms

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Sea Bass With Chanterelle Mushrooms · Chanterelle Soup With Seared Scallops

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

Works with Cream Of Chanterelle Soup · Chanterelle Soup With Seared Scallops

Red · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

The standard 'dry' sparkling wine designation — Brut means a maximum of 12 g/L residual sugar, the most common style of Champagne and Prosecco.