The more Mushrooms & Merlots pairings you try, the merrier the evening will be during this June 11-25 promotion at G’s Midtown. Earthy mushrooms take on heavenly dimensions in Chef Javier Viera’s hands, especially when paired with wines by the glass or bottle from Washington state or California’s Mendocino County, Napa Valley, Paso Robles or Sonoma regions. The fungi begins with shareables and pairings such as jumbo lump crab-stuffed caps ($8) paired with Angeline Reserve merlot ($9 glass/$32 bottle); Sizzling Skillet Shrooms with truffle butter, fresh herbs and French baguette crostini paired with Purple Cowboy merlot ($9/$32) or merlot-marinated mushrooms coated Italian-style, crispy fried and accompanied by caper rémoulade and lemon, paired with Rolling Stones Forty Licks merlot from Wines that Rock ($11/$42). A beefy plate of Shrooms & Sirloin unites an eight-ounce top sirloin steak with potato hash browns, caramelized onions, herb butter and sautéed portobello mushrooms ($18) to pair with Franciscan merlot ($12/$45). Twirl forkfuls of linguine al funghi ($16), fresh-made pasta studded with sweet peas and crispy pancetta in Asiago cream sauce, divine alongside Castle Rock merlot ($8/$30). Cap the meal with chanterelle rice pudding ($6).