Wild Mushrooms

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.

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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.

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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.

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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.

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Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Wild Mushrooms With Veal · Roast Beef With Wild Mushrooms · Roast Beef Fillet With Wild Mushrooms. +2 more Wild Mushrooms With Veal · Roast Beef With Wild Mushrooms · Roast Beef Fillet With Wild Mushrooms. · Fettuccine With Prosciutto, Wild Mushrooms And Sage · Roast Beef Fillet With Wild Mushrooms And Red Onion 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.

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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 Wild Mushrooms With Veal · Wild Mushrooms And Artichokes · Parmesan Souffles With Wild Mushrooms +1 more Wild Mushrooms With Veal · Wild Mushrooms And Artichokes · Parmesan Souffles With Wild Mushrooms · Fettuccine With Prosciutto, Wild Mushrooms And Sage

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.

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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.

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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 Duck With Wild Mushrooms And Fig Sauce · Beef Barley Soup With Wild Mushrooms And Parsnips · Beer-marinated Tri-tip With Blue Cheese, Wild Mushrooms, And Onions

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Roast Beef With Wild Mushrooms · Roast Beef Fillet With Wild Mushrooms. · Roast Beef Fillet With Wild Mushrooms And Red Onion Sauce

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Roast Beef With Wild Mushrooms · Roast Beef Fillet With Wild Mushrooms. · Roast Beef Fillet With Wild Mushrooms And Red Onion Sauce