The short answer: Nebbiolo, the grape of Barolo and Barbaresco. A Langhe Nebbiolo gives you the style for less. White Burgundy or an aged Champagne also work.
Why it works
Mushrooms are full of umami, the savoury taste. Umami can make wine taste harder and more bitter, so the wine needs good acidity and not too much fruit or oak.
Nebbiolo is pale in colour but powerful. It smells of rose, tar and dried cherries, and as it ages, of truffle and forest floor. Those earthy notes meet the mushrooms halfway.
Our bottle
Produttori del Barbaresco, Langhe Nebbiolo (about €26.50). A cooperative of more than fifty grower families, founded in 1958. The grapes come from Barbaresco vineyards, but the price is far gentler.
Other good choices
- White: a white Burgundy, or an Italian Chardonnay with light oak.
- Cheaper red: Barbera or Dolcetto from Piedmont.
- Special occasion: a Barolo or Barbaresco with 8–10 years of age.
- Bubbles: an older Champagne, which turns nutty and earthy with time.
Watch out for
- Very fruity, jammy reds. They feel sweet next to umami.
- Big tannins. Risotto is soft and creamy, and has no fat to soften harsh tannin.
Serve it right
Nebbiolo at 14–16 °C in a large glass. Open it 30 minutes ahead. If you shave truffle on top, pour your best bottle.
Try another dish in the pairing finder → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.