Some mushrooms are cultivated and can be found all year round, but the most sought-after varieties only grow wild and at certain times of the year, particularly in the autumn. Mushrooms are dietetic because they are low in calories and fat, but rich in vitamins and minerals. They, however, can be toxic. Not everyone can tolerate them, and they should never be consumed in excess. But sought-after mushrooms such as ovoli (Amanita Caesarea), porcini, chanterelles and russulae offer the basis for delicious dishes. When paired with the right wine, they become mind-blowing.
A salad of ovoli or porcini mushrooms pairs wonderfully with light, fragrant or aromatic white wines, such as Gewürztraminer or Müller-Thurgau, but also a young, fresh Chardonnay, such as Chablis, could also hit the spot. Mushrooms cooked as the main ingredient of first courses such as risotto, tagliatelle or polenta, pair well with more structured white wines or even classic method spumante; Verdicchio dei Castelli di Jesi, Sauvignon Blanc or Alta Langa, Trentodoc or Champagne are the wines we recommend in this case.
If the mushrooms accompany a meat-based second course, such as a filetto all’alpina (beef fillet with porcini mushroom cap), or finely sliced beef with ovoli, we suggest a structured, persistent and fragrant red wine, smooth or evolved. Some examples: wines based on Merlot or a Bordeaux-style wine, or an evolved Syrah, Chianti Classico or Brunello, Valpolicella Superiore, Negroamaro or Primitivo. If the mushrooms are a side for a white meat dish, or for poultry such as guinea fowl, duck or pigeon, then there is only one choice: Pinot Noir!