Wild Mushroom Soup

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 Wild Mushroom Soup · Wild Mushroom Farro Soup · Dried Wild Mushroom Soup +4 more Wild Mushroom Soup · Wild Mushroom Farro Soup · Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup · Mushroom And Wild Rice Soup · Mushroom And Wild Rice Cream Soup

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 Wild Mushroom Soup · Wild Mushroom Farro Soup · Dried Wild Mushroom Soup +3 more Wild Mushroom Soup · Wild Mushroom Farro Soup · Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup · Wild Mushroom Soup With Crab Crouton

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 Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup +1 more Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup · Wild Mushroom Soup With Crab Crouton

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 Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup +1 more Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup · Wild Mushroom Soup With Crab Crouton

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 Dried Wild Mushroom Soup · Wild Mushroom Cream Soup · Polish Wild Mushroom Soup

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.

Works with Wild Mushroom Soup With Sherry · Beef Barley Soup With Wild Mushrooms And Parsnips

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

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 · 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

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.

Fortified · Full · Sweet

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.