Pairing and sharing

PUBLISHED : Thursday, 17 November, 2011, 12:00am
UPDATED : Thursday, 17 November, 2011, 12:00am

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The aromas of freshly shaved white truffles must be the most seductive perfume for gourmet diners. When you select a wine to partner with these dishes, it should bring harmony to the fragrant, earthy notes of the white truffle.

Piedmont grape varieties such as Roero arneis, nebbiolo or barbera are natural wine choices. However, alternative options include chardonnay, vintage champagne and mature reds from Burgundy.

White wines such as Roero Arneis are recommended by Karen Telle Thomsen from Malvira Winery in Piedmont to go with traditional dishes such as carne cruda con tartufo bianco (veal tartare), to tajarin (egg yolk-based pasta) and risotto. The delicate, floral, medium-bodied wine complements the earthy aroma of the white truffle.

Other options suggested by wine importer and former sommelier Attilio Zaffanello include chardonnay from the Piedmont. Mature, aged champagne with its nutty, brioche aromas is another possibility.

Red local grapes including nebbiolo-based wines such as Langhe Nebbiolo, Barbaresco and Barolo are perfect complements to white truffle-based meat dishes such as polenta con ragu di coda di manzo con tartufo (braised oxtail with polenta and white truffle). The restrained cherry floral aromas and earthy notes highlight the aromatics from the white truffle. An aged red Burgundy with developed savoury notes and velvet tannins is another suggested accompaniment.

White truffle, with its perfumed floral aromas and gentle bubbles, may appear in desserts, finely blended into ice cream with truffle shavings resting on top. Umberto Bombana serves this dish with Moscato d'Asti.