Champagne

Mushrooms can be paired with a variety of wines, depending on the type of mushroom and the dish they are used in. Standard button and chestnut mushrooms can be paired with most reds and richer, oaked whites, especially if the dish has a creamy sauce. A medium-bodied, fresh red such as Beaujolais Villages, Bourgogne Rouge, or Bourgueil can work well, as can a rich Chardonnay, such as one from Carneros. Meatier mushrooms, such as Portobello, can be paired with any hearty red, while earthier Italian mushrooms, such as porcini, can be paired with earthier reds such as Barbaresco or Sangiovese. Heavier wines, such as Chianti Rufina or Vino Nobile di Montepulciano, can stand up to robust beef and mushroom dishes. In Asian cuisine, oyster and shiitake mushrooms with soy sauce can be paired with a Pinot Noir-based Champagne, which can show similar soy and vegetable characters. Truffles, with their pronounced earthy, nutty perfume, can be paired with classic wines such as Barbaresco or a fine, aged red Burgundy. Some top choices for pairing with mushrooms include Vino Nobile di Montepulciano from Tuscany, Italy, Bordeaux Supérieur red from France, and Chardonnay from Carneros in the US.