Mushroom season is here!
Wine recommendations for mushroom recipes
As the first signs of the approaching autumn slowly become apparent, the light takes on a more golden hue, and the evenings grow a little cooler, many of us are drawn out into the woods or to our trusted local greengrocer: mushroom season is upon us. Porcini, chestnuts and chanterelles bring a sense of comfort, autumn and earthy depth to the plate, and it is precisely these flavours that call for great wines.
Whether in the first aroma rising from the pan, in the nutty richness of fried porcini, or in the hearty depth of a slow-cooked stew, every preparation tells its own story and calls for a different companion in the glass. Which wines make sense, therefore, depends above all on how you prepare the mushrooms. When briefly fried in butter, they remain delicate and aromatic; when braised, they become robust and savoury – and just like that, the ideal style shifts from fresh and mineral to deep and structured. We have organised our range for you into three preparation methods and, for each, selected wines that do not overpower the mushrooms but rather complement and enhance their flavours.
