TRUFFLE AND WINE: SUGGESTIONS AND COMBINATIONS

The truffle and the wine have both a strong and decisive flavor, so a wrong choice could compromise our tasting and spoil one of the most expensive and delicious products in Italy.

The truffle has a very particular taste, is very aromatic and varies depending on the geographical area. The existing types are around 30. Because of these different factors, finding the right wine is very complex. It is important to find a balance, so here are some useful tips for doing it.

The truffle, due to its peculiarities, is not accompanied by very aromatic or very acid wines, and even less with wine with a hint of vanilla.

Fundamental consideration to do is: black or white truffle? Depending on the quality, the wine to choose is different. It is wrong to believe that the white truffle approaches the white wine and the red wine to the black one, the combination is determined on the basis of the completeness of the flow to which they are accompanied.

Usually the white truffle is served “raw” with eggs or cheeses or fresh pasta, for this reason the chosen wines will be the soft and fragrant wines that do not hide the aroma: a Barolo, a Pinot Nero from Friuli, a Dolcetto d’Alba, a Gewurztraminer are the most indicated.

The black truffle, on the other hand, is very often added during the cooking of the dish and this determines a fusion of aromas and flavors, for which the selected wines will be structured reds with a few years of aging: Montepulciano d’Abruzzo or Sagrantino di Montefalco winning. An explosion of taste and smell, a feast for our palate.