Chicken Mushrooms Tomato

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 Chicken Mushrooms Tomato · Penne, Chicken, Mushrooms, Sundried Tomato, Broccoli · Chicken W/sun Dried Tomatoes, Artichokes And Mushrooms

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 Chicken Mushrooms Tomato · Penne, Chicken, Mushrooms, Sundried Tomato, Broccoli · Chicken W/sun Dried Tomatoes, Artichokes And Mushrooms

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 Chicken Mushrooms Tomato · Penne, Chicken, Mushrooms, Sundried Tomato, Broccoli · Chicken W/sun Dried Tomatoes, Artichokes And Mushrooms

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 Chicken Mushrooms Tomato · Penne, Chicken, Mushrooms, Sundried Tomato, Broccoli · Chicken W/sun Dried Tomatoes, Artichokes And Mushrooms

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.

Works with Chicken With Tomatoes, Onions And Mushrooms · Pasta Shells With Chicken, Mushrooms, Escarole, And Sun-dried Tomatoes

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 Chicken Mushrooms Tomato · Penne, Chicken, Mushrooms, Sundried Tomato, Broccoli

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

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

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

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.

Red · Medium · Dry

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

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.