If there is one thing that wine and truffles have in common, it’s that they can turn any ordinary dish into a gastronomical experience. A beautiful wine coupled with a dish prepared with the gem of the culinary world, the truffle, is sure to make a meal that will take its place in anyone’s top ten. However, with the numerous wine cultivars and vintages available, choosing one to match the incredible number of truffle dishes can prove to be a daunting task even for those that consider themselves to be connoisseurs of fine dining. This brief guide serves to provide a little education in the matching of wine cultivars (types) with the truffle varieties and the delicious dishes they are served in.
The pairing arena is tricky, since every person will have their wine preferences and personal tastes, however a few general rules can be applied. Since black truffles are widely known and appreciated for their wild, earthy and musky flavours, their wine counterparts are most often found within the range of full-bodied and robust red wines, such as aged Burgundy, Shiraz, Tinta Barocca, and Cabernet Sauvignon. This pairing is pivotal upon the spiciness, deep flavourful tones and earthy characteristics these red cultivars tend to portray: flavour and aromatic characteristics that are indeed similar to both the black and white truffle varieties. The range of white wine cultivars that typically go well with simpler black and white truffle dishes include Semillon, Sauvignon Blanc, Champagne (Blanc de Blanc), and of course Italian Varieties like Falanghina or Pecorino.
Having said this, there is another important factor to be taken in to consideration: some dishes are presented with truffles as the centrepiece while others allow the pungent aromas and earthy flavours of the truffle to take the back seat by providing the complex undertones. In the former case, matching a robust red with the dish would do well to compliment the musky wild flavours of the truffle. The latter situation however, would deserve a lighter and more subtle wine that would not overpower the flavour and aromatic contribution of the truffles to the dish as a whole.
This same principle applies when considering the complexity of the dish. Some truffle dishes combine many different textures and robust flavours, while others are simpler and more subtle, for example, omelettes and white truffle soups, which pair beautifully with Champagne (Blanc de Blanc). The fact of the matter is that there is no perfect wine for a singular dish. Each individual bottle of wine presents a complex array of both subtle and hearty flavours and aromas. What you will want to avoid is indulging in a wine that will win the power struggle between the aromas and flavours of the truffle dish you are most privileged to be enjoying.
I am such a wine lover. But can you believe that I didn't know a thing about matching wine with truffle dishes until I came across this article? Thanks TruffleHunter; you've saved me from my ignorance!
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