Flavor alert! If you're eating less meat, this Mushroom Bolognese is vegetarian, flavorful and complex. The additions of soy sauce and tomato paste provide the umami characteristic. ​Red wine gives it richness and depth. A dash of cream at the end makes it silky and  decadent.
​For pasta, we recommend Bucatini because it's thicker than spaghetti and has a tiny hole that runs all the way through the middle; this little hole means more of the delicious sauce is absorbed into the pasta. Make sure you cook your pasta al dente and try pairing it with a tomato loving red wine, such as our 2018 Helix Sangiovese from Stillwater Creek Vineyard.
Note: Although the recipe calls for cremini mushrooms, it can also be made using white mushrooms and skipping the dried porcini if unavailable.

Regional foods tend to pair perfectly with regional wines. Take this slightly spicy and smoky, chorizo stir-fry. It’s an easy one-pan recipe that packs a flavorful punch and pairs great with varieties more commonly grown in Spain: grenacha (grenache), monastrell (mourvèdre), cabernet sauvignon, merlot, syrah and tempranillo. For Helix fans, we recommend trying this chorizo stir-fry with our Grenache and Mourvèdre dominant red blend, the SoRhô.