Pairings | Alsace riesling

Which wines and beers pair best with mushrooms?

Posted by Fiona Beckett (Google+) on September 23 2024 at 07:57

If you think of the ingredients that show off a great wine mushrooms would have to be near the top of the list.

Possessed of the sexy ingredient umami - the intensely savoury taste identified by the Japanese, they flatter and act as the perfect foil for wines as disparate as vintage Champagne, Pinot Noir and Cabernet Sauvignon.

Beers too can work well, particularly dark lagers and brown ales, less fashionable styles but ones which have a real affinity with earthy mushroom flavours.

Like any other ingredient it depends how you prepare and cook mushrooms, of course and what other ingredients there are in the dish. Delicate wild mushrooms in a creamy sauce are a different proposition from big flat Portabello mushrooms baked with garlic and parsley.

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Tags: Faugères Languedoc Grenache blend Grenache Rhône Shiraz Syrah Zinfandel Chianti Sangiovese blends Sangiovese Barolo Cabernet Sauvignon red burgundy Pinot Noir drink:red wine Austria Alsace Riesling Pinot Blanc Gavi di Gavi Soave white burgundy burgundy Chardonnay drink:white wine stir fry soy soy sauce shitake mushrooms oyster mushrooms mushrooms à la grecque mushroom quiche cheese food:beef & lamb pie mushroom pie steak and mushroom pie stuffed mushrooms baked mushrooms mushrooms in tomato sauce duxelles ceps porcini mushrooms on toast mushroom risotto mushroom sauce creamy mushroom sauce parsley garlic Portabello mushrooms wild mushrooms mushroom mushrooms food:veg & salads Merlot Rioja Tempranillo drink:champagne & sparkling Champagne rosé Champagne vintage Champagne vintage rosé Champagne claret Bordeaux drink:beer & cider kolsch pilsner Westmalle Dubbel stout porter dubbel English ale bière de garde dark trappist beer Belgian trappist beer dark beer lager Viennese-style lager drink:rosé

Comments: 5 (Add)

Martha Hubbard on November 1 2016 at 14:41

I like to spread the inside of a boned out leg of lamb with a thick duxelle before rolling up and roasting so your suggestion of Pinot Noir would seem to work all around.

paul carle on October 3 2013 at 14:50

*creamy not seamy !!

paul carlie on October 3 2013 at 14:49

We have a desert of Swiss Brown mushrooms, thinly sliced and dehydrated, swiss brown mushroom dust, swiss brown mushroom ice cream ( almost a gelato style rather than seamy ) freeze dried blueberries and fresh blueberries. What wine/ beer would you match with that ? Anyone ?

Rangler on November 25 2012 at 00:21

Holy shziint, this is so cool thank you.

Roderick on November 24 2012 at 12:15

The only one I'd weigh in on looking into freuhtr is the spiky coral-looking white one. I don't really see anything else that looks familiar certainly looks like you live somewhere wetter than here!

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