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Feb 13, 2013 12:41 PM

IS there any red that will go with this?

Can I pair a red wine with mushroom risotto and garlic shrimp? Just don't feel like drinking white tonight.

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  1. A cool bottle of Morgon, Chiroubles or Brouilly or a lighter-style Saumur or Bourgueil.

    7 Replies
    1. re: Robert Lauriston

      LOL those are completely foreign words to me! What country are you talking?

        1. re: chloebell

          I was hoping someone would say pinot noir, I have one in the cellar. I know it would go nicely with the risotto. worse case we could eat the shrimp first risotto second. :)

        2. re: cleopatra999

          The Morgon is a Beaujolais from France and a wonderful recommendation. See if you can find 2009.

          1. re: absc

            Yes. the Beaujolais is a good call.

            Mushroom risotto goes beautifully with red wine, everything from Beaujolais to Pinot/Burgundy. With the shrimp, I'd go for the Beaujolais also (just not Beaujolais Nouveau).

            Use a touch of red wine to deglaze the sweated or caramelized onion at the beginning of cooking. This will help create a seamlessness with the pairing. Then reduce the red wine to au sec (to dry, till the onion has absorbed the wine). Add the toasted arborio, and begin adding hot broth in stages, continuing the normal procedure.

          2. re: Robert Lauriston

            I second the vote for the Cru Beaujolais. Should work perfectly.

          3. 1) Mushroom risotto
            2) Garlic
            3) Shrimp

            It is really difficult to conceive of 3 ingredients more perfectly paired to chardonnay. And having all 3 in the same dish is more compelling X 3.

            Follow Charlie Trotter's advice and "bring the food to the wine"...

            If you are in the mood to drink red wine tonight, then start with your target wine and craft a meal to fit it.

            6 Replies
            1. re: TombstoneShadow

              Not to mention that I need white wine for my risotto. Screw what I feel like, Chardonnay it is!! Thanks all.

              1. re: cleopatra999

                You don't actually. The risotto type determines the wine. Usually when making mushroom risotto, the wine is red, and it is added to the onion before the rice, per my cooking note above. The exception is if you were using delicate mushrooms or chanterelles, then the wine is white. If you're in the mood for red, drink that and cook with that. Or white.

                1. re: maria lorraine

                  Darn, If only I had read thoroughly before! The recipe I used called for white. Next time I will use red, if I feel like it :)

                  1. re: cleopatra999

                    Too late, I know, but I too would have gone the Beaujolais route . . . .

                    1. re: zin1953

                      Now here I was going to say that only a very high ABV Zinfandel would work... NOT!

                      No, while late to the party, I would go 1er Cru BJ, or a PN.

                      Depending on the mushrooms, as ML opined, then maybe a Chard, which should also work with the garlic and the shrimp.

                      Still, with the "earthiness" of a mushroom risotta, I am thinking PN, and BJ, and agree with Robert on the Morgon - also a favorite of mine.


              2. The thing about good Beaujolais (and to my taste, Morgon is the best) is that it goes with just about everything, including seafood and other dishes that are traditionally thought of as properly paired with white wines.

                1 Reply
                1. re: Robert Lauriston

                  A good Morgon goes with, at a minimum, a sunny day, a rainy day, a bad night, a great night, and sometimes even a special morning.

                  As to seafood, try it with steamed oysters, or poached monkfish, or grilled striped bass, or . . . .