Ready for mushroom season?
There are excellent wine pairings, especially for dishes with porcini mushrooms, chestnuts or chanterelles. Which wines make sense, however, has a lot to do with the way you prepare the mushrooms.
Stewed in a pan with a few onions and only subtly seasoned so that the mushrooms have a particularly nutty flavour and exude a lot of their own aroma, elegant Chardonnay, Chenin Blanc or Pinot Blanc wines with a moderate acidity structure are the perfect match.
If you are also a fan of porcini mushrooms crispy fried in butter , we recommend ripe Rieslings with subtle fruit acidity or rather fruity Pinot Noir or late or early Pinot Noir. However, we also like a rather youthful bottle of Bordeaux.
Mushrooms in combination with creamy sauces require full-bodied white wines such as mature Rieslings, Grüner Veltliners, Pinot Gris or Chardonnays. Even a subtle residual sweetness in Riesling or Chenin Blanc won't do any harm here.
If the mushrooms are served as a side dish, for example with a roast or stir-fry, the focus is more on the meat and then also on strong red wines.
Bon appetit!
