Potato, 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 Potato, Mushroom · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction · Roasted Pork Tenderloin With Mashed Potatoes, Wild Mushrooms, And Roasted Garlic +1 more Potato, Mushroom · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction · Roasted Pork Tenderloin With Mashed Potatoes, Wild Mushrooms, And Roasted Garlic · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Potato, Mushroom · Beef Tenderloin Porcini Mushrooms Potatoes · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Potato, Mushroom · Beef Tenderloin Porcini Mushrooms Potatoes · Rib Eye With Shitake Mushroom Cream Sauce And Caramelized Onion And Potato Gratin

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 Tenderloin Porcini Mushrooms Potatoes · Filet, Black Truffle Potato Puree, Wild Mushrooms,cabernet Reduction

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 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

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

Red · Full · Dry

Barolo's slightly softer sibling — same Nebbiolo grape, lighter touch, ready to drink younger. Elegance over power, with a perfume of violets and a long, savory finish.

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.

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.

Red · 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.