HOME > Chowhound > Wine >
What have you made lately? Tell us about it
TELL US

Pairing white truffles/tajarin and Piemontese wine...(??)

erica Dec 10, 2009 02:02 PM

A small group of friends is planning to splurge on white Alba truffles to shave over a simple tajarin/tagliatelle that will showcase the truffles.

We will have the pasta as a secondi/main course and want to select the best wine to complement the dish. Should we go for Roero Arnais, or a Piemontese red? Barbaresco? Dolcetto?

We need the help of the CH wine mavens!

Mille grazie!

  1. erica Dec 11, 2009 03:16 AM

    CHers to the rescue! We will go red. I will forego the Barolos and seek out something a bit lighter: a Langhe Nebbiolo or Barbera..

    By all means, keep the discussion going...many, many thanks!!

    1. a
      Asomaniac Dec 10, 2009 10:15 PM

      Langhe Nebbiolo. Barolo / Barbaresco is too much; something lighter like a Langhe Nebbiolo is a wonderful match.

      3 Replies
      1. re: Asomaniac
        d
        drumwine Dec 10, 2009 10:22 PM

        Barolo & Barbaresco are THE classic matchups with white truffles....also love Brunello with them.

        1. re: drumwine
          a
          Asomaniac Dec 10, 2009 11:56 PM

          Matter of individual taste I guess. I find it too strong, too much. Likewise Brunello.

          1. re: drumwine
            r
            RicRios Dec 11, 2009 02:49 AM

            "Barolo & Barbaresco are THE classic matchups "

            Certainly not in Italy.

        2. s
          Steve_K Dec 10, 2009 04:18 PM

          I would go for a Langhe Nebbiolo

          1. d
            DavidT Dec 10, 2009 03:05 PM

            How about a quality Barbera from Piemonte?
            Be sure to read this article:

            http://www.chow.com/stories/10212

            1. r
              RicRios Dec 10, 2009 02:34 PM

              Not too low ( as in: Dolcetto ), not too high ( as in: Barolo, Barbaresco ).
              Mid-way red is what Italians recommend: Barbera, Langhe Rosso, Langhe Nebbiolo.

              Or if in Umbria: Rosso di Montefalco, instead of Sagrantino.

              et cetera

              2 Replies
              1. re: RicRios
                m
                mengathon Dec 10, 2009 10:06 PM

                Dear sir, why not a well aged Barolo or Barbaresco, and in its place a younger Langhe? Just curious to hear you thoughts. Too overpowering? or simply let the truffles shine?

                1. re: mengathon
                  r
                  RicRios Dec 11, 2009 02:48 AM

                  Truffles = subtle
                  Aged nebbiolo = strong
                  Want truffles to shine? Go soft.

              Show Hidden Posts