Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What wine would you pair with chanterelles?
—Rob, Oregon
Dear Rob,
Mushrooms are a terrific pairing for many wines, and there are lots of directions you can take it. My usual wine-and-food pairing advice applies here: think about either matching or contrasting flavors, weights and textures, and balancing the intensity of both the dish and the wine.
Chanterelles complement the earthy, savory, forest floor tones in some Pinot Noirs and Syrah-based wines. But if they're sautéed in butter, I’d pair them with a rich Chardonnay or Viognier. If grilled, you can reach for a dry rosé or even a Zinfandel. And if you want to go the contrast route, reach for a crisp sparkling wine.
—Dr. Vinny
