mushrooms

← All Food

• BARBARESCO (ITALIAN DRY, FULL-FLAVORED RED WINE FROM THE PIEDMONT REGION; SEE ALSO RECOMMENDATIONS FOR LIGHTER BAROLO)
• BAROLO (ITALIAN DRY, BITTER, TANNIC, FULL-FLAVORED RED WINE FROM THE PIEDMONT REGION)
• BEAUJOLAIS (FRENCH DRY, LIGHT-BODIED, RED WINE MADE FROM GAMAY GRAPES; SEE ALSO BEAUJOLAIS NOUVEAU AND BEAUJOLAIS-VILLAGES)
• CAHORS (FRENCH FULL-BODIED RED WINE FROM THE SOUTHWEST)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• CHATEAUNEUF-DU-PAPE (FRENCH FULL-BODIED RED WINE FROM THE RHONE VALLEY; SPICY, DENSE, EARTHY, RICH)
• HERMITAGE, RED (SPICY, FRUITY, TANNIC)
• MONASTRELL (THICK-SKINNED GRAPE THAT MAKES SPANISH MEDIUM- TO FULL-BODIED RED WINE; LOTS OF TANNIN, BLACKBERRY, SPICE, PEPPER, AND LEATHER NUANCES; SEE ALSO MOURVEDRE)
• NEBBIOLO (ITALIAN MEDIUM-BODIED WINE FROM GRAPES GROWN IN THE PIEDMONT AREA; DOMINANT GRAPE IN BARBARESCO AND BAROLO; WITH MUSHROOM, VIOLET, AND BLACK CURRANT CHARACTERISTICS; SEE ALSO BARBARESCO AND BAROLO)
• PINOT BLANC (FRENCH MEDIUM-BODIED WHITE WINE, ESP. ALSATIAN AND CALIFORNIA; SIMILAR TO CHARDONNAY)
• ZINFANDEL, RED (CALIFORNIA MEDIUM- TO FULL-BODIED RED WINE; SPICY BERRY AND PEPPER FLAVORS)