Ready for mushroom season?
We may still be in the middle of summer, but mushroom season is already starting. 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!
