Prosciutto Mushroom

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 Prosciutto Mushroom · Prosciutto Shrimp Mushroom Bisque · Pasta With Prosciutto, Mushrooms And Sage +2 more Prosciutto Mushroom · Prosciutto Shrimp Mushroom Bisque · Pasta With Prosciutto, Mushrooms And Sage · Chicken And Prosciutto And Mushroom Sauce · Fettuccine With Prosciutto, Wild Mushrooms And Sage

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 Prosciutto Mushroom · Pasta With Prosciutto, Mushrooms And Sage · Chicken And Prosciutto And Mushroom Sauce +1 more Prosciutto Mushroom · Pasta With Prosciutto, Mushrooms And Sage · Chicken And Prosciutto And Mushroom Sauce · Fettuccine With Prosciutto, Wild Mushrooms And Sage

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Prosciutto Mushroom · Pasta With Prosciutto, Mushrooms And Sage · Fettuccine With Prosciutto, Wild Mushrooms And Sage

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 Prosciutto Mushroom · Prosciutto Shrimp Mushroom Bisque · Chicken And Prosciutto And Mushroom 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.

Works with Creamy Garlic Pasta With Mushrooms And Prosciutto · Baked Pasta With Tomatoes, Shiitake Mushrooms, And Prosciutto

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Creamy Garlic Pasta With Mushrooms And Prosciutto · Baked Pasta With Tomatoes, Shiitake Mushrooms, And Prosciutto

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 Pasta With Prosciutto, Mushrooms And Sage · Fettuccine With Prosciutto, Wild Mushrooms And Sage

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Creamy Garlic Pasta With Mushrooms And Prosciutto · Baked Pasta With Tomatoes, Shiitake Mushrooms, And Prosciutto

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 Prosciutto Shrimp Mushroom Bisque · Chicken And Prosciutto And Mushroom Sauce

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 Pasta With Prosciutto, Mushrooms And Sage · Fettuccine With Prosciutto, Wild Mushrooms And Sage

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

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.