Wine and food pairing ⅩⅩⅧ:mushrooms

Just about any version of the lovable fungus, but especially the stronger-flavored wild mushrooms, from porcini to shiitakes to morels, find their natural partner in red Burgundies and other Pinot Noirs.

Additions from readers:

Barolos, particularly traditional-styled ones, go very well with mushrooms, particularly truffles. --Ted Richards

Portabellos and Cabernet, especially grilled portabellos. Cab should have a couple years on it, but a just released Cab works too. --Jeff Cuppett