There are many varieties of truffle, but not all are edible. Only four main varieties are consumed: the black Périgord truffle, the summer truffle, the white Piedmont truffle and the Burgundy truffle.
Also known as the “black diamond” of French cuisine, truffles are traditionally associated with complex red wines. Between the great Bordeaux wines, the northern Côtes-du-Rhône, the Châteauneuf-du-Pape and the Burgundies of the Côte de Nuit, there’s no shortage of candidates. And yet, you don’t need to uncork any fine bottles to appreciate its true value!
Truffles go well with an infinite variety of dishes. From eggs to risotto, foie gras to scallops, white meats to red meats… Naturally, this diversity leads to very different choices when it comes to choosing a bottle.
TWIL recommendations
Red wines
The most obvious choice is mature wines from fine terroirs, to match the aromatic power of the mushroom. When eaten on its own or with red meat, it can be offered one of these reds:
- Off to the South-West with a lovely red wine from
Château Bouscassé
in the Madiran appellation.
This wine
displays a complex profile of smoky blond tobacco notes and a mellow body, underpinned by fruit that’s still full of life. A great wine that responds elegantly to black truffles.
- Over time, Mercurey also develops undergrowth aromas that go very well with truffles and red meats. According to Enrico Bernardo, elected World’s Best Sommelier in 2004, the most important thing is that the wine has reached maturity. Opt for Domaine Laurent Dufouleur and its
Mercurey Château Mi-Pont
a gold medal winner at the Burgondia wine competition and worthy of a great wine!
- For those with a taste for award-winning wines,
Château Gazin
of the Pomerol appellation is an excellent, silky, elegant and discreet cru, expressing just the right ripeness in pure, precise fruit. With two stars in the Guide Hachette and a score of 95/100 by the famous critic James Suckling, we appreciate its fatness, tenderness, ripe tannins and delicate, caressing finish.
White wines
Some truffle dishes are not best served with red wines. Scallop fricassee with truffles, lobster or seafood papillote with truffles are best served with quality white wines. You should opt for powerful, older white wines such as :
- Mâcon-Péronne du Chai de La Louve is a lively, powerful, sulfite-free white wine. A perfect accompaniment to truffle pasta and marinated chicken.
- In the Rhône Valley, Maison Guigal produces a
Hermitage
a true vin de garde. Rated 94/100 by Parker, its acacia honey nose and structured, spicy palate will be ideal for accompanying the unique taste of truffles, in cream or directly in shavings.
- A Champagne Blanc de Blancs is the perfect match for truffles. The TWIL team offers you its current favorite: the Champagne de Corvette Premier Cru. “Brioche on the nose, creamy, greedy, tangy and long, with a beautiful complexity, it will happily accompany fish or white meat with truffles.” (Guide Hachette des vins)
We wish you an excellent tasting experience with delicious truffled dishes!
Champagne and wine lover ! 🥂🍷