Mushroom Ragout

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 Ragout · Grilled Veal Chop With Mushroom Ragout · Grilled Veal Chop W/wild Mushroom Ragout +3 more Mushroom Ragout · Grilled Veal Chop With Mushroom Ragout · Grilled Veal Chop W/wild Mushroom Ragout · Grilled Veal Chop With A Wild Mushroom Ragout · Rib-eye Steaks With Port And Mushroom Ragoût · Wild Mushroom Ragout, Soft Poached Egg, Parmesan Shavings

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 Mushroom Ragout · Grilled Veal Chop With Mushroom Ragout · Grilled Veal Chop W/wild Mushroom Ragout +1 more Mushroom Ragout · Grilled Veal Chop With Mushroom Ragout · Grilled Veal Chop W/wild Mushroom Ragout · Wild Mushroom Ragout, Soft Poached Egg, Parmesan Shavings

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 Mushroom Ragout · Grilled Veal Chop With Mushroom Ragout · Wild Mushroom Ragout, Soft Poached Egg, Parmesan Shavings

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 Grilled Veal Chop With Mushroom Ragout · Wild Mushroom Ragout, Soft Poached Egg, Parmesan Shavings

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 Ragout · Grilled Veal Chop With A Wild Mushroom Ragout

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.

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.

White · Medium · Dry

American Bordeaux-style blend — must use the traditional Bordeaux grape varieties. The flag for serious New World red blending; varies wildly in style.

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 · Medium · Dry

Mendoza Malbec, the global benchmark — high-altitude vineyards giving deep purple wines with plum, violet, cocoa, and soft tannins. Reliably excellent at most price points.

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

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.