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Pairing for Classic White Truffle Tagliatelle?

Sgee Dec 29, 2010 09:41 AM

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.

  1. b
    Brad Ballinger Dec 29, 2010 10:10 AM

    Barolo. Traditional producer rather than modernist. Older rather than younger.

    6 Replies
    1. re: Brad Ballinger
      pinotho Dec 29, 2010 03:25 PM

      I'll second that.......something from nebbiola grapes will be great with white truffle pasta.

      1. re: Brad Ballinger
        RCC Dec 29, 2010 03:32 PM

        +1 here on the aged Barolo.

        1. re: Brad Ballinger
          RicRios Dec 29, 2010 05:08 PM

          Sorry to disagree.
          Here's some memorable pairings:

          1. re: RicRios
            Brad Ballinger Dec 30, 2010 06:23 AM

            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.

            1. re: RicRios
              maria lorraine Jan 2, 2011 11:17 PM

              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.

            2. re: Brad Ballinger
              RCC Dec 29, 2010 05:29 PM

              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.

            3. Bill Hunt Dec 29, 2010 06:00 PM

              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.



              16 Replies
              1. re: Bill Hunt
                craig_g Dec 30, 2010 08:49 AM

                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.

                1. re: craig_g
                  ChefJune Dec 30, 2010 10:52 AM

                  heheheh I have the old rioja (even Lopez de Heredia!) now all I need are the truffles! ;)

                  1. re: craig_g
                    Bill Hunt Jan 2, 2011 06:47 PM


                    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.



                  2. re: Bill Hunt
                    RCC Dec 30, 2010 12:12 PM

                    I think it should be noted, or clarified, that the '92 LdH that was had in Restaurant Daniel was a white wine.

                    1. re: RCC
                      Bill Hunt Jan 2, 2011 06:49 PM

                      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.


                      1. re: Bill Hunt
                        RCC Jan 2, 2011 06:55 PM

                        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.

                        1. re: RCC
                          maplesugar Jan 2, 2011 07:07 PM

                          Remove the bracket and comma and Bill's link works: http://www.lopezdeheredia.com/indexgb...

                          1. re: maplesugar
                            RCC Jan 2, 2011 07:11 PM

                            Good. So the posted link was in an incorrect format.
                            Anyway, now it's clear from the link that it was a white Rioja?

                          2. re: RCC
                            Bill Hunt Jan 2, 2011 07:32 PM

                            Worked for me, but then CH is not the ultimate site for handling URLS.


                            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.


                            1. re: Bill Hunt
                              RCC Jan 2, 2011 07:39 PM

                              So you had a rose. Whys didn't you just say so in the first place?

                              1. re: RCC
                                Bill Hunt Jan 4, 2011 06:33 PM

                                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,


                                1. re: Bill Hunt
                                  RCC Jan 4, 2011 10:39 PM

                                  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.

                                  1. re: RCC
                                    Ricardo Malocchio Jan 5, 2011 06:17 AM

                                    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!

                                    1. re: Ricardo Malocchio
                                      Bill Hunt Jan 6, 2011 04:15 PM

                                      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.


                                    2. re: RCC
                                      Bill Hunt Jan 6, 2011 04:13 PM

                                      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.


                                      1. re: Bill Hunt
                                        RCC Jan 6, 2011 04:55 PM

                                        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.

                      2. ChefJune Dec 30, 2010 06:54 AM

                        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."

                        1. maria lorraine Sep 18, 2011 09:56 AM

                          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.

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