Beef And Mushrooms

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.

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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 Beef And Mushrooms · Beef Tenderloin And Mushrooms · Beef With Mushrooms And Garlic +3 more Beef And Mushrooms · Beef Tenderloin And Mushrooms · Beef With Mushrooms And Garlic · Baked Ziti With Beef And Mushrooms · Beef Porterhouse With Forest Mushrooms And Demi-glaze · Roast Beef Fillet With Wild Mushrooms And Red Onion 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 Beef And Mushrooms · Beef Tenderloin And Mushrooms · Beef With Mushrooms And Garlic +3 more Beef And Mushrooms · Beef Tenderloin And Mushrooms · Beef With Mushrooms And Garlic · Baked Ziti With Beef And Mushrooms · Beef Porterhouse With Forest Mushrooms And Demi-glaze · Roast Beef Fillet With Wild Mushrooms And Red Onion Sauce

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Beef And Mushrooms · Beef Tenderloin And Mushrooms · Beef With Mushrooms And Garlic +3 more Beef And Mushrooms · Beef Tenderloin And Mushrooms · Beef With Mushrooms And Garlic · Baked Ziti With Beef And Mushrooms · Beef Porterhouse With Forest Mushrooms And Demi-glaze · Roast Beef Fillet With Wild Mushrooms And Red Onion 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 Beef And Mushrooms · Beef Tenderloin And Mushrooms · Baked Ziti With Beef And Mushrooms +1 more Beef And Mushrooms · Beef Tenderloin And Mushrooms · Baked Ziti With Beef And Mushrooms · Beef Porterhouse With Forest Mushrooms And Demi-glaze

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 Beef Barley Soup With Wild Mushrooms And Parsnips · Beef Tenderloin With Mushrooms And Espagnole Sauce

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Beef With Mushrooms And Garlic · Roast Beef Fillet With Wild Mushrooms And Red Onion Sauce

Red · Medium · 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.

Red · Medium · 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.

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

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

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.