The Auswine Forum

As it's now (black, perigord) truffle season, I thought I ask for thoughts on what is best to enjoy with truffles. Of course, there's numerous ways to ingest these wiffy fungi (under the skin of a roast chook, in a risotto, slices on a steak or eggs, or inside a slice of salmon - even in ice-cream!) But is there a point where the wine becomes too powerful for the truffle. Not so much a problem with whites, but a heavily tannic red would probably be much to much for anything I do with a truffle. I've had mature reds that go really nicely and don't detract from the smell or taste, and a good Pinot works well also. And almost every white (except the youngest of Reislings) seems to work well - although a mature Semillon or Chardonnay seems best and an old sauterne goes scrumptiously with brie and truffles.

Any thoughts?

I'm asking if anyone want to go in a buy also, here - viewtopic.php?f=12&t=14622

I'm having my first truffle dinner for the season on Saturday.

1990 Doisy Daene
1996 Drouhin Meursault
Couple of older Barolos
Muscat de Rivesaltes Rancio

I think age is a factor. You already mentioned aged wines / Pinot, hard to go past that, but some young Pinots can be alarming on the palate so ideally with some age. Ross has some interesting matches there too, I assume he forgot to include all the Pinots he's serving.... But the Barolos are a traditional match, so nice work there.

FWIW, had a By Farr Tout Pres 2008 on Sun night with a group of friends, I was guessing mid 90's. Alarmingly aged, but a really nice wine nonetheless!!

Enjoy your night Ross, look forward to notes from both you and Jon after the events!

rossmckay wrote:I'm having my first truffle dinner for the season on Saturday.

1990 Doisy Daene
1996 Drouhin Meursault
Couple of older Barolos
Muscat de Rivesaltes Rancio

Noise
I had white truffle in Italy last year and had angel hair pasta , butter and truffle
with a 2006 Henri Boillet white burg village

divine

TiggerK wrote: Ross has some interesting matches there too, I assume he forgot to include all the Pinots he's serving....

Enjoy your night Ross, look forward to notes from both you and Jon after the events!

The Pinots are coming from others so I didn't want to pre-empt what i expect just in case I jinx it.

The other wine I had forgotten about is Jolly Ferriol Au fil du temps which is an oxidised dry muscat VDN which I'll use as an aperitif with truffle soup. The tasting notes say 'A strong nose of walnut, oxidative in the mouth with notes of tobacco and white truffle. A lively finish with hints of bitter almond.' Should be fun

michel wrote:
Noise

you mean 'noyce', right?