Vegetarian
Champignons
Supple, textured, savory wines that echo the earthy, umami character of mushrooms.
The pairing
Why it
works.
Mushrooms have an earthy, umami character that opens the door to pairings quite different from fresher vegetables. Here, the texture and savory side of the wine often matter more than power.
Simply sautéed, they like light reds and textured whites. With a creamy sauce, you can gain roundness. In a risotto or with wild mushrooms, a more complex, slightly evolved wine can create a very nice echo with the dish’s flavours.
In practice
With mushrooms, look for echo rather than contrast. Earthy, slightly spicy or savory wines can extend the dish’s flavours. Still keep enough acidity so the whole doesn’t become heavy.
In the glass
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Big, very tannic reds, which can dominate the delicate texture of mushrooms, as well as very aromatic whites whose fruit would take over.
When serving
Serve light reds around 14–15 °C and textured whites around 10–12 °C. A wine that’s too cold will lose some of the nuances you’re looking for in this pairing.