Which Wine to Pair With Truffle?

GREAT FOOD, GREAT WINE!

The truffle is far from being a food for everyday consumption, quite the contrary! This noble mushroom with its powerful and singular aromas deserves to be accompanied by a wine worthy of its prestige. Depending on whether it is black or white, the organoleptic properties of the truffle are different. Considering this factor is the first step to achieving a good food and wine pairing. The aim is to support and transcend the aromas, without overpowering them. Since truffles can be used in so many dishes, it would be a shame to limit yourself in terms of wine references. Although many combinations are possible, it is important to consider the other ingredients in the dish. Fish, poultry or red meat, even if the variety of truffle is the same, it is not the same wine that will enhance all the ingredients in the dish.

Different types of truffles

Among the different varieties of truffles, we should note the black truffle known as "Tuber Melanosporum", harvested from December to March in France (Burgundy, Vaucluse, Var and Perigord). The white truffle that is also found on the market is called Blanche d'Alba. Its name comes from its origins in northern Italy, in the region of Alba to be precise. Although the black and white truffles have different aromas, they are both very fragrant and remain luxurious products. One of the reasons for their price is the difficulty of finding these very special mushrooms, which are buried 30cm below the ground. Since the human nose cannot detect the presence of truffles, 'caveurs', the name associated with truffle seekers who 'cavent', the verb associated with the action of looking for truffles, often use a tracking dog. While many dogs can be trained to track down truffles, the Lagotto Romagna is a firm favourite for its natural and innate ability to find the coulinarist's favourite mushroom!

A VINTAGE CHAMPAGNE FOR THE TRUFFLE AS AN APERITIF!

Truffle butter on toast, truffle bites, egg scramble with truffle... make a star entry and impress your guests by serving an aged Champagne as an aperitif or starter! By offering truffles at the beginning of the meal, the idea is to serve a wine that will certainly accompany the truffle in the complexity of its aromas, but above all not saturate the taste buds before having been able to taste the main course. If lively and thirst-quenching wines are preferred as an aperitif, there is no doubt that a prestigious Champagne will find its place alongside truffled starters! Older vintages of Champagne have evolved aromas reminiscent of toast, pastry, grilled almonds and light tobacco. This is the perfect way to start a prestigious meal. For your aperitif or your truffled starter, Vinatis recommends two vintage Champagnes.

The excellence of the famous 2002 vintage in this special cuvée from Billecart Salmon:

Our suggestion:

CUVEE NICOLAS FRANCOIS BILLECART - BRUT 2002 - BILLECART SALMON

The aromatic complexity of the 2006 vintage in this cuvée from Krug:

Our suggestion:

CHAMPAGNE KRUG - VINTAGE 2006 - LUXURY BOX

WHICH WINE TO PAIR WITH FISH, SCALLOPS OR WHITE MEAT DISHES WITH TRUFFLE?

To sublimate your noble fish, scallops, crayfish or white meat dishes with truffle, opt for a powerful and robust white wine. A mature vintage of about ten years is the best option. The Grands Crus of the Montrachet family of appellations in Burgundy reveal a superb bouquet characterised by notes of undergrowth, which echo the powerful aromas of truffles. Don't hesitate to try a Meursault 1er Cru or a Corton Charlemagne, whose complexity, aromatic persistence and concentration will delicately match the aromas and texture of the truffle.

The fine saline notes of this Chassagne-Montrachet 1er Cru will go well with lobster, scampi or scallops with truffles:

Our suggestion:

CHASSAGNE MONTRACHET 1ER CRU - LES BLANCHOTS DESSUS - VINCENT GIRARDIN

As a Corton Charlemagne, Vinatis proposes a Grand Cru from Louis Latour:

Our suggestion:

CORTON CHARLEMAGNE GRAND CRU - LOUIS LATOUR

The Rhône offers sublime references for great white wines. Wines from Hermitage or Châteauneuf-du-Pape have that aromatic power and rich texture due to the sunny climate that allow them to resist the richness of the truffle.

From the Hermitage appellation, Vinatis proposes a cuvée with an exceptional length on the palate:

Our suggestion:

HERMITAGE BLANC - E. GUIGAL

From Châteauneuf-du-Pape appellation try this organic cuvée whose smoothness will cradle the rich texture of a scallop with truffles:

Our suggestion:

CHÂTEAUNEUF DU PAPE BLANC - CHATEAU LA NERTHE

Poultry with truffle

Depending on the type of poultry and its stuffing, it is advisable to stick to a range of powerful white wines just like those that accompany fish with truffles. It is impossible to go wrong with Burgundy Grand Cru, Hermitage or Châteauneuf-du-Pape, in terms of food and wine pairing for your truffle poultry.

Depending on the stuffing of the poultry and if it is wild such as guinea fowl or pheasant, it is quite possible to accompany your dish with a fine Pinot Noir from Burgundy. A Volnay 1er Cru or a Pommard will bring out all the flavours of your truffle poultry with their finesse and well-integrated tannins.

As a Volnay 1er Cru, try this cuvée whose power and finesse are perfectly in balance:

As a Pommard, try this cuvée from old vines with a complex bouquet and smooth tannins:

Our suggestion:

POMMARD VIEILLES VIGNES - VINCENT LATOUR

AN AGED RED WINE FOR RED MEAT WITH BLACK TRUFFLES

For your red meat dish with truffles, a mature red wine with melted and integrated tannins is a must. The animal protein goes very well with the tannins. In order not to overwhelm the truffle's aromas with a wine that is too powerful, an aged wine is the best possible choice. Moreover, aged wines reveal aromas of undergrowth that echo the mushroom. In the Bordeaux region, the Saint-Émilion Grand Cru or Pomerol appellations, made mainly from the Merlot grape variety, with their complex bouquet and great finesse, are ideal candidates. When well matured, they also reveal aromas of undergrowth which accompany those of truffles.

From the appellation Saint-Émilion Grand Cru, treat yourself to this 1er Grand Cru Classé B sufficiently matured to enhance your red meat dish with truffles:

Our suggestion:

CHATEAU FIGEAC - 1ER GRAND CRU CLASSE B

From the appellation Pomerol, this cuvée ready to drink with well-integrated tannins and Merlot dominance is absolutely perfect!

Our suggestion:

CHATEAU LA CABANNE

The Rhône offers very fine appellations worthy of being served at the same table as a piece of meat with truffles. Côte-Rôtie, Hermitage, Châteauneuf-du-Pape and Gigondas have the right amount of body, structure and elegance to enhance this refined dish. The power of their tannins is able to support the protein of a good piece of meat.

Italy, of course, also offers superb references to enhance a truffle dish. The Barolo appellation, located in Piedmont, produces wines whose aromatic richness and elegance make them ideal companions to the most refined dishes.

This cuvée from Carlo Revello & Figli can be drunk now or cellared for several years:

Our suggestion:

BAROLO - CARLO REVELLO & FIGLI