By: Text by: Scott Jones
Photo: Randy Mayor
A sturdy white with tangy acidity is versatile enough to handle both hearty mushrooms and rich sauces. Look for unoaked chardonnays. These whites have enough heft to tackle robust mushroom dishes and acidity to slice through rich, creamy sauces and melted cheese.
The Wishing Tree, Unoaked Chardonnay, Australia, 2011 ($12) (pictured)
Toad Hollow, Francine's Selection Unoaked Chardonnay, California, 2010 ($12)