Mushrooms? Difficult?

I came across an article from a chap who claims that mushrooms are difficult to match with wine - not cooking them in it – but pairing with a wine to accompany it.

This is what he says:

"The general rule when it comes to matching a wine with your mushroom is based on how they are cooked i.e. what the sauces and spices are. French cuisine advocates that “less is more” so in other words keep it simple and you will be able to taste the flavour of the mushrooms.

Using mushrooms in hearty casseroles such as Coq au Vin or stews and soups with red meat suggests a terroir driven red. Clarets in particular go well with these types of dishes – and especially the heavier textured mushrooms like Chanterelles, Portobello, Porcini and Morels. The earthy Cabernet Francs, Merlots and Cabernet Sauvignons are ideal.

If you are making a light dish, maybe using a creamy sauce then Sauvignon Blancs are the best choice. Mushrooms with delicate flavours such as Oyster, Enokis and Lobster need a Sauvignon Blanc or an un oaked Chardonnay.

Some mushrooms have a spicy clean taste like the Matsukate and I’d recommend a sparkling Cremant to pair with these – it handles the exotic spiciness really well."

Now it isn't for me to suggest that the bloke is talking pretentious twaddle - but in the twenty years I've been eating God's Favourite Food, I've found one perfect accompaniment to the mushroom.

A pint of Guinness!

Honestly, some people!