The truffle is an ingredient whose aromaticity dominates any recipe that calls for its use. For wine pairing, we should not so much consider the truffle and its complexity, but more the base of the dish. If we are faced with a first course or risotto garnished with truffle, an excellent pairing could be a white wine that is not aromatic, but still has good complexity and persistence. The same choice can be made if the truffle accompanies eggs or perhaps a meat tartare. With the latter, however, we could also pair a red, preferably one without excessive structure.
If, finally, the truffle garnishes a cut of meat or red meat dishes, then the best choice will fall on a red wine, better if more structured.

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