Mushrooms & Wine

Pilze und Kürbis

Wild mushrooms can be quite demanding in their choice of culinary partners and prefer wines with subtle and mild flavours. While a delicate potpourri of mixed mushrooms requires a full-bodied wine, flavours should not be too overwhelming.


  • 2019

    The chanterelle was the mushroom of the year

  • The fourth

    Saturday in September is celebrated annually as European Mushroom Day.

Delicious pairings - Wild mushrooms and wine

Take porcini, for instance: These most exquisite of all edible mushrooms form a perfect symbiotic relationship with a Pinot Blanc that is full-bodied yet delicately fruity. Even rather mature wines are great companions, since the subtle flavours of the mushrooms make them appear youthful and fresh. A mild acidity retains the harmony of this delicate, melt-in-the-mouth dish.

More expressive dishes, such as porcini or other mushrooms that have been fried to crispy perfection in butter, harmonize well with heartier wines with a fresh, fruity acidity, such as Riesling – a delectable alliance.

Wild mushrooms play a pleasant supporting role alongside a roast. In this case, the roast takes precedence in selecting the wine companion. However, wines such as a smooth Pinot Noir from the Ahr region or a subtle Meunier (Schwarzriesling) from Württemberg take care that the delicate mushroom flavours don’t get lost in this expressive mélange.

Mushrooms as a main dish, with a rich creamy sauce and dumplings, require a subtly fruity fresh Riesling that counters the exquisite opulence of the dish with its vivacity.

Autumn creations - wine harmony guaranteed

Whether you require a companion for delicately flavoured wild mushrooms or pumpkins: In the cellars of the German winemakers, a parade of fantastic wines is ready to give a brilliant performance on your table. And Wines of Germany has a few simple guidelines for you to follow – to avoid even the slightest hints of disharmony creeping into these alliances.

Wild mushrooms such as porcini, bay boletes and chanterelles

Braised, wild mushrooms tend to display extremely delicate flavours and acquire a melt-in-the-mouth touch. Most often, they are lightly sautéed in a frying pan with onions, only seasoned slightly and rounded off with a dash of lemon, in order to preserve their subtle nutty taste. Suitable wine companions should also help to retain the delicate mushroom flavours. A gentle Pinot Blanc or a Silvaner from Rheinhessen does a great job.

Crisp-fried in butter, porcini develop very distinct nuances. Their typical flavours form a delicious alliance with the delicate roast aromas. A smooth Riesling with a moderate fruity acidity is a welcome companion. It showcases the spicy nuances of the mushrooms. As far as red wines are concerned, a more distinctly fruity Pinot Noir or Portugieser fits the bill.

In a creamy sauce, mushroom dishes are not exactly light fare. A full-bodied Riesling or classic Pinot Gris makes for a happy combination. The wine’s balanced acidity, subtle richness and maybe even a hint of residual sugar are excellent counterparts for the potpourri of flavours created by braised mushrooms, cream and fresh herbs.

Mushrooms play an expressive supporting role alongside a roast. In this kind of menu, the roast takes precedence in selecting the wine companion. However, it’s a good idea to also pay attention to a harmonious relationship between wine and mushrooms. Smooth red wines with balanced tannins such as Pinot Noir from Baden or the Ahr region are commendable. Hearty red wines rich in tannins would take center stage here – and drown out the delicate mushroom aromas.

Can wines themselves develop a mushroom or champignon aroma?

Yes! This aroma manifests itself in earthy, spicy tones such as forest floor or foliage, but in extreme form it can also develop into an off-flavor. This strong mushroom note is caused, among other things, by the substance geosmin, which in turn can be caused by botrytis infestation.

Tips from Asian cuisine CHINA : Dumpling

German wines have a natural advantage when it comes to entering into perfect harmony with select Asian dishes. With a lower alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in red grape varieties, they are a perfect match for a variety of styles of Asian cuisine.

  • 500g Flour
  • 240ml Warm water
  • 400g Minced pork
  • 100g Celery
  • 1 TL Salt
  • 1/2 TL Sugar
  • 3 EL Light soy sauce
  • 1 EL Oyster sauce
  • 2 EL Oil
  • 100 ml Water




Pour flour into a large bowl, add 240ml warm water and stir until well-combined.

Wash and dry hands. Dip in some dry flour and knead the dough until it becomes smooth.

Place the dough in a bowl, cover with plastic wrap and set aside for 1 hour.



Mix minced pork, salt, sugar, light soy sauce, oyster sauce, oil and 100ml water, stir well and refrigerate for 2 hours.

Chop the celery and pat dry with kitchen towel.

Take the pork out of the fridge, add chopped celery and stir well.



Divide the dough into 8g pieces.

Rub the dough with a rolling pin and press into a circle about 7cm in diameter.

Take 15g stuffing and put it in the center of the dumpling wrapper. Fold the wrappers, use fingers to press the edges together.



Fill in a clean pot with water, and bring to the boil. Pour in an appropriate amount of dumplings according to the size of the pot, and boil them until they rise to the surface.

Take out the dumplings and serve.

  • Pinot Blanc (trocken)
  • Pinot Blanc (halbtrocken & feinherb)
  • Silvaner (trocken)
  • Silvaner (halbtrocken & feinherb)
  • Spätburgunder / Pinot Noir (trocken)
  • Spätburgunder / Pinot Noir (halbtrocken & feinherb)

Tips from Japanese cuisine JAPAN : Soy braised pork

German wines have a natural advantage when it comes to entering into perfect harmony with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in the case of red grape varieties, they are a perfect match for a wide range of styles of Asian cuisine.

  • 1 kg Pork belly
  • 120 ml German white wine
  • 80 ml Soy sauce
  • 80 ml Honey
  • 50 ml Water
  • 4 cm Leek (green part)
  • 3 Ginger (thin slices)
  • 4 Boiled eggs
  • 1 Vegetables such as Chinese cabbage



1. Cut the pork belly into large pieces to fit your pan.

Put the frying pan on high heat. When it gets hot, add pork belly, browning all sides, and then put in a saucepan. Add enough water to completely cover the meat.

Add ginger and leek and put on high heat.

2. When it starts to boil, turn the heat down low and boil for around 1.5 hours until the meat is soft (test with a fork). If it is drying out, add more water and let the dish boil slowly.

3. Let the soup cool down, then remove the meat and cut into blocks of about 4-5 cm square. (If you cool it down well at this stage, the meat will not become dry.)

4. Put meat and all the other seasoning except soy sauce, into a new pan (which fits the meat neatly) and heat. When it boils, turn the heat to low and cook for around 5 mins, then add soy sauce.

5. Place a plate, which fits snugly into the pan, directly on the meat (a drop lid is also acceptable). Boil for about 30 minutes.

6. Remove pork from the pan, put the boiled eggs and green vegetable to season them, and boil the broth to half the volume.

Put the meat back in and mix well with the broth. Put meat on a plate, add boiled egg or boiled green vegetables and pour over broth.



  • Lemberger (trocken)
  • Dornfelder (trocken)
  • Spätburgunder / Pinot Noir (trocken)
  • Lemberger (halbtrocken & feinherb)
  • Dornfelder (halbtrocken & feinherb)
  • Spätburgunder / Pinot Noir (halbtrocken & feinherb)