Portabello 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 Portabello Mushroom · Portabello Mushroom Ravioli · Stuffed Portabello Mushrooms +5 more Portabello Mushroom · Portabello Mushroom Ravioli · Stuffed Portabello Mushrooms · Portabello Mushroom Sandwich · Grilled Stuffed Portabello Mushroom · Seafood Stuffed Portabello Mushrooms · Grilled Red Peppers And Portabello Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean 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 Portabello Mushroom · Portabello Mushroom Ravioli · Stuffed Portabello Mushrooms +4 more Portabello Mushroom · Portabello Mushroom Ravioli · Stuffed Portabello Mushrooms · Portabello Mushroom Sandwich · Grilled Stuffed Portabello Mushroom · Grilled Red Peppers And Portabello Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce

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 Portabello Mushroom Ravioli · Stuffed Portabello Mushrooms · Portabello Mushroom Sandwich +3 more Portabello Mushroom Ravioli · Stuffed Portabello Mushrooms · Portabello Mushroom Sandwich · Grilled Stuffed Portabello Mushroom · Grilled Red Peppers And Portabello Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean 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 Portabello Mushroom Sandwich · Grilled Stuffed Portabello Mushroom · Seafood Stuffed Portabello Mushrooms +2 more Portabello Mushroom Sandwich · Grilled Stuffed Portabello Mushroom · Seafood Stuffed Portabello Mushrooms · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Portabello Mushroom Ravioli · Seafood Stuffed Portabello Mushrooms · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Portabello Mushroom Sandwich · Grilled Stuffed Portabello Mushroom · Roasted Asparagus And Portabello Mushroom With A Mustard Mayo Parmesean Sauce

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.

Works with Seafood Stuffed Portabello Mushrooms · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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 Seafood Stuffed Portabello Mushrooms · Portabello And Oyster Mushrooms In A Cream Sauce With Parmesan Cheese, Served Over Bread Egg Noodles

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

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

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Red · Medium · Dry

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