Grilled Portobello

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 Grilled Portobello · Grilled Portobello Mushroom · Grilled Teriyaki Portobello +5 more Grilled Portobello · Grilled Portobello Mushroom · Grilled Teriyaki Portobello · Grilled Portobello Mushrooms · Grilled Portobello And Peppers · Grilled Portobello Mushroom Sandwiches · Grilled Portobello Mushrooms Marinated In Garlic And Soy · Grilled Portobello Mushrooms With Squash, Carmelized Onions, Buffalo Mozzarella With Parsley Pesto

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Grilled Portobello Mushroom · Grilled Portobello Mushrooms · Grilled Portobello Mushroom Sandwiches +2 more Grilled Portobello Mushroom · Grilled Portobello Mushrooms · Grilled Portobello Mushroom Sandwiches · Grilled Portobello Mushrooms Marinated In Garlic And Soy · Grilled Portobello Mushrooms With Squash, Carmelized Onions, Buffalo Mozzarella With Parsley Pesto

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 Grilled Portobello · Grilled Portobello Mushroom · Grilled Portobello And Peppers +2 more Grilled Portobello · Grilled Portobello Mushroom · Grilled Portobello And Peppers · Grilled Portobello Mushroom Sandwiches · Grilled Portobello Mushrooms Marinated In Garlic And Soy

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 Grilled Portobello · Grilled Teriyaki Portobello · Grilled Portobello And Peppers +1 more Grilled Portobello · Grilled Teriyaki Portobello · Grilled Portobello And Peppers · Grilled Portobello Mushrooms With Squash, Carmelized Onions, Buffalo Mozzarella With Parsley Pesto

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 Grilled Portobello Mushroom · Grilled Portobello Mushroom Sandwiches · Grilled Portobello Mushrooms Marinated In Garlic And Soy +1 more Grilled Portobello Mushroom · Grilled Portobello Mushroom Sandwiches · Grilled Portobello Mushrooms Marinated In Garlic And Soy · Grilled Portobello Mushrooms With Squash, Carmelized Onions, Buffalo Mozzarella With Parsley Pesto

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 Grilled Portobello Mushroom · Grilled Teriyaki Portobello · Grilled Portobello Mushroom Sandwiches +1 more Grilled Portobello Mushroom · Grilled Teriyaki Portobello · Grilled Portobello Mushroom Sandwiches · Grilled Portobello Mushrooms Marinated In Garlic And Soy

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Grilled Portobello · Grilled Portobello And Peppers

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

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.

Piedmont's classic white — Cortese grape, all green apple, citrus, and crisp acid. The everyday white of Italian Riviera cooking.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Red · Full · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.