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Torres, the Spanish producer, sent out an email yesterday. Generally unexciting except this month they have a little advice on matching mushroom dishes with wine giving examples from their own range (obviously). "Whether we gather them ourselves in the wild or buy them without further poetry from the market, we are going to look at the best wines to accompany them. The first thing to bear in mind is that there are numerous types of wild mushrooms and infinite ways of preparing them.

Selecting a wine depends on both factors. In general, the gelatinous texture of mushrooms is better complemented by red wines. But that does not prevent them, if prepared in simple, lighter ways, from being perfectly paired with white wines that have seen some ageing (for example a Gran Viña Sol or a Nerola White). For stronger mushrooms with more flavour you can choose a red varietal such as Pinot Noir (for example a Mas Borràs or a Marimar Pinot Noir). As it is smooth and elegant, it will not mask the flavour of the mushrooms. For more potent stews accompanied by wild mushrooms, choose red wines that are intense and full-bodied (such as a Gran Coronas or a Terrasola Syrah). And remember that the best pairing is one where wine and food are perfectly integrated without either losing their singular flavour."

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