Mushroom Rice

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 Rice · Mushroom Chicken Rice · Mushroom And Wild Rice Soup +3 more Mushroom Rice · Mushroom Chicken Rice · Mushroom And Wild Rice Soup · Mushroom And Wild Rice Cream Soup · Chicken Rice And Mushroom Soup · Cornish Game Hen With Mushroom Wild Rice Cranberry Stuffing

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 Mushroom Rice · Mushroom Chicken Rice · Chicken Rice And Mushroom Soup +1 more Mushroom Rice · Mushroom Chicken Rice · Chicken Rice And Mushroom Soup · Cornish Game Hen With Mushroom Wild Rice Cranberry Stuffing

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 Rice · Mushroom Chicken Rice · Chicken Rice And Mushroom Soup +1 more Mushroom Rice · Mushroom Chicken Rice · Chicken Rice And Mushroom Soup · Cornish Game Hen With Mushroom Wild Rice Cranberry Stuffing

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 Mushroom Rice · Mushroom Chicken Rice · Cornish Game Hen With Mushroom Wild Rice Cranberry Stuffing

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 Mushroom Chicken Rice · Chicken Rice And Mushroom Soup

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

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

California and Pacific Northwest Gewürztraminer — lychee, rose petal, ginger, made riper and fuller than Alsace. The American spicy-food companion.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

White · Light · Off-dry

Washington and Finger Lakes Rieslings split the difference between Mosel delicacy and Alsatian heft — bright stone fruit, modest sweetness, lively acid. A natural with Thai, Indian, and anything off the spice rack.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

White · Medium · Dry

Burgundy's southernmost serious Chardonnay — sun-soaked, peachy, accessible. The thinking person's value white from the Mâconnais.