Mushroom Crostini

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 Mushroom Crostini · Wild Mushroom Crostini · Cream Mushroom Crostini +1 more Mushroom Crostini · Wild Mushroom Crostini · Cream Mushroom Crostini · Crostini With Shitake Mushroom And Fontina Cheese

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 Wild Mushroom Crostini · Cream Mushroom Crostini · Crostini With Shitake Mushroom And Fontina Cheese +1 more Wild Mushroom Crostini · Cream Mushroom Crostini · Crostini With Shitake Mushroom And Fontina Cheese · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

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 Cream Mushroom Crostini · Truffle And Mushroom Crostini · Crostini With Shitake Mushroom And Fontina Cheese

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 Mushroom Crostini · Cream Mushroom Crostini · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Works with Truffle And Mushroom Crostini · Mushroom Sauté With Goat Cheese Crostini

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.

Works with Shitake Mushroom And Fontina Crostini · Crostini With Shitake Mushroom And Fontina Cheese

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 Wild Mushroom Crostini · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

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 Wild Mushroom Crostini · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

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 Wild Mushroom Crostini · Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Red · Medium · Dry

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

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.