Hi, ordered some white truffles which will be arriving today. I'll probably prepare with some tagliatelle or risotto. What is a good wine pairing for this dish?
thanks in advance.
By Sgee
on Dec 29, 2010 09:41 AM
Story
Supertaster Daily: 5 Grilled Hot Dogs in 3 Minutes for Memorial Day
Story
Oreo and Hershey's Dessert Icings
Story
10 Spicy Snacks
Recipe
Peach Frozen Yogurt
Recipe
Easy Philly Cheesesteaks
Recipe
Easy Chicken Stir-Fry
View »
Barolo. Traditional producer rather than modernist. Older rather than younger.
Permalink | Reply
I'll second that.......something from nebbiola grapes will be great with white truffle pasta.
Permalink | Reply
+1 here on the aged Barolo.
Permalink | Reply
Sorry to disagree.
Strongly.
Here's some memorable pairings:
http://chowhound.chow.com/topics/574407
http://chowhound.chow.com/topics/3263...
Permalink | Reply
Not necessarily disagreement. Just a different recommendation. Not saying the following statement characterizes you with respect to this thread, but... To think there is one and only one perfect pairing with any food dish given the vast amount of wine out there is extremely short-sighted. The OP can ask 100 people his or her question and get a variety of answers.
Permalink | Reply
The danger with any white truffle pairing is that the wine will have more presence that the truffles. White truffles have a delicate taste and fragrance -- that's why most truffle preparations are quite simple -- egg dishes, pasta, dishes with white truffle shavings on top.
The goal in pairing white truffles is the old "Don't-upstage-the-star" rule.
White wines are best, particularly aged whites -- wines that are supportive but not assertive.
Black truffles use a different pairing strategy.
Permalink | Reply
I wouldn't bank much on just having local wines with white truffles in Umbria. We were in Umbria in spring this year, took a day trip lunch to Spoleto as well, Unfortunately, most or all restaurants that we went to, as well as wine bars, pushes 98% Umbrian wines, some pushed stuff from Abruzzo. A freshly-slaughtered cow displayed in a restaurant in Perugia simply pushed their sagrantino and rosso wines to go with the steaks, even as I wanted to try a Piedmont wine. I admire the regional patriotism and went along with it.
But, anytime and if available, I will go for a fine, aged, not just mature, traditional barolo to go with a nice tagliatelle with white truffle.
Permalink | Reply
We just had such a dish at Restaurant Daniel the other evening. It was their "Celebration of White Truffle from Alba w/ Italian Agnolotti and Fontina." Their paring was an interesting wine on its own, but nothing special - just interesting. With that dish, however, the Lopex de Heredia, Viña Tondonia, Rioja '92 (http://www.lopezdeheredia.com/indexgb...), just flat sang. Those white truffles and that wine were a marriage made in heaven. I cannot recall having had a dish that was already great, made even better, by a wine that I would have called just "interesting." Together, the two were ONE, and the all-caps is about as big as I can do on CH. Just totally fabulous. I've had a lot of great wines with white truffles, and most did a very good job. This combo blew the others out of the water on our palates.
Enjoy,
Hunt
Permalink | Reply
Yeah, we did a white truffle dinner at home the same night with a guy who works for Daniel cooking, and had old Riojas to go with them as well, to great success. Old Hermitage worked well too.
Permalink | Reply
heheheh I have the old rioja (even Lopez de Heredia!) now all I need are the truffles! ;)
Permalink | Reply
Great!
Unfortunately, too many US folk turn their backs on older whites, and in many cases, are missing some great treats.
I have had many white and black truffle dishes with a myriad of wines, and this pairing was the ultimate for me, in my experiences. It was also one that I might not have picked from a list, so maybe I appreciated it even more.
Thanks,
Hunt
Permalink | Reply
I think it should be noted, or clarified, that the '92 LdH that was had in Restaurant Daniel was a white wine.
Permalink | Reply
There was no need of clarification for me, and the wine was shown in the link. Still, should others be concerned, it WAS white, with a bit of age on it.
Hunt
Permalink | Reply
Clarification for me wouldn't have been necesary had your link worked. I thought it was bogus because it went to a blank Error Page.
Permalink | Reply
Remove the bracket and comma and Bill's link works: http://www.lopezdeheredia.com/indexgb...
Permalink | Reply
Good. So the posted link was in an incorrect format.
Anyway, now it's clear from the link that it was a white Rioja?
Permalink | Reply
Worked for me, but then CH is not the ultimate site for handling URLS.
http://www.lopezdeheredia.com/indexgb...
Is the full URL, without any CH characters. Look 5th from the left.
Sorry about any formatting, and any confusion. My bad. I should know how CH mangles some URL's.
Thanks for sticking with things here.
Hunt
Permalink | Reply
So you had a rose. Whys didn't you just say so in the first place?
Permalink | Reply
No, I did not have a Rosé., just a mis-count on my part - sorry. Try 4th from the left. Maybe that will get it sorted.
Thanks for the pointer to my counting,
Hunt
Permalink | Reply
No problem. Like I said, easier to have just pointed it out in your first post. I'm an LdH fan and have quite a few stuff direct from their Haro winery into in my cellar and just wanted to see what I could try when we do a pasta with truffles at home.
Permalink | Reply
This is not a pairing that would leap to mind, but of course I LOVE LdH wines, and have several of the 1991 Tondonia reserva blancos on hand (haven't yet tried the 92). Great contemplation wine, great food wine, just plain great wine. Any excuse to open a bottle is welcome ... especially when it comes dressed in white truffle!
Permalink | Reply
It was not a pairing that I was expecting, but dang, it just flat worked. The dish was great alone, and the wine was OK on its own. Together, I swear I head music. As both were not on the menu, I begged for all of the details, and Restaurant Daniel had a special menu printed up, before we left - nice touch.
Now, I need to familiarize myself with the wines a bit more - white truffles, or not.
Hunt
Permalink | Reply
Being in the "visual communications" business, I should have just grabbed the image from the site, and highlighted it. That is what I do on many other fora, and just did not think about it here. Also, I did my counting between sips of a Hafner '07 Reserve Chardonnay, so might have been slightly impaired. Of course, being from Mississippi, math was never our strong suit. That is why we went to school barefooted - so we could count to 20, unless one had suffered an oyster-shucking accident... [Grin]
Thanks for your patience, and hanging in there with me - sorry that it took so very many tries on my part.
Hunt
Permalink | Reply
Not really sure what you're talking about now (you quaffing on your 2nd glass of the Chard?) [Grin}. Only thing I got was the Mississippi part at which some very productive folks in my team who hailed from the state and with post-grad degree in Engineering and Statistics will totally disagree with you if they see your generalized allegation.
Good that you're constantly following up on this.
Permalink | Reply
Risotto is generally much richer than pasta, white truffles or not, so for me the choice of wine might vary, based upon which you choose to prepare.
I know that Barolo/Barbaresco is traditional with white truffles, but when they're done with risotto, I prefer Champagne. The acidity and bubbles cut through that richness and the flavors definitely complement the truffles. (Note: I did NOT say "Prosecco."
Permalink | Reply
That's probably the most basic pairing rule: match intensity.
The matching of intensity pivots around quantity -- how much truffle, how much pungent cheese -- per serving. Depending on that, the dish could go either white or red.
Permalink | Reply