Roasted Mushroom

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 Roasted Mushroom · Roasted Mushroom Salad · Roasted Portobella Mushroom +7 more Roasted Mushroom · Roasted Mushroom Salad · Roasted Portobella Mushroom · Pan Roasted Chicken With Mushrooms · Chicken With Mushrooms And Roasted Garlic · Roasted Chicken With Asiago Polenta Truffled Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce · Roasted Pork Tenderloin With Mashed Potatoes, Wild Mushrooms, And Roasted Garlic · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

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 Roasted Mushroom · Roasted Mushroom Salad · Roasted Portobella Mushroom +5 more Roasted Mushroom · Roasted Mushroom Salad · Roasted Portobella Mushroom · Pan Roasted Chicken With Mushrooms · Chicken With Mushrooms And Roasted Garlic · Roasted Chicken With Asiago Polenta Truffled Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

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 Roasted Mushroom · Roasted Portobella Mushroom · Pan Roasted Chicken With Mushrooms +4 more Roasted Mushroom · Roasted Portobella Mushroom · Pan Roasted Chicken With Mushrooms · Chicken With Mushrooms And Roasted Garlic · Roasted Chicken With Asiago Polenta Truffled Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom Sauce

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 Pan Roasted Chicken With Mushrooms · Grilled Chicken And Roasted Wild Mushrooms · Chicken With Mushrooms And Roasted Garlic +3 more Pan Roasted Chicken With Mushrooms · Grilled Chicken And Roasted Wild Mushrooms · Chicken With Mushrooms And Roasted Garlic · Roasted Chicken With Asiago Polenta Truffled Mushrooms · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom 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 Roasted Mushroom · Roasted Mushroom Salad · Roasted Portobella Mushroom +2 more Roasted Mushroom · Roasted Mushroom Salad · Roasted Portobella Mushroom · Chicken With Mushrooms And Roasted Garlic · Oven Roasted Chicken Breasts In Garlic Oil On A Bed Of Fettucini Covered In Cream Of Mushroom 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 Roasted Mushroom Salad · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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 Pan Roasted Rack Of Lamb With Portabella Mushrooms · Roasted Chicken With Asiago Polenta Truffled Mushrooms · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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 Roasted Mushroom Salad · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce · House-roasted Portobello Mushrooms, Fresh Mozzarella And Podda Cheese, Red Wine Vinaigrette And Ove

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.

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Red · Medium · Dry

California Merlot, when made well — plummy, supple, with a touch of cocoa and earlier drinkability than its Bordeaux cousins. The unfairly maligned dinner-party red.

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.