From Thomas Keller’s TFL Cookbook, 5th ed on page 16, wondering what wine to pair with this dish. My fresh black truffles (Tuber Melanosporum) arrived from paris and this is the dish I’m planning to make.
Th ragout pulls me to red burgundy or even N Rhone but any/all suggestions are welcome. But egg custard with white truffles…
TIA.
When we were in Gubbio (Umbria) I ordered a meal that had black truffles in every dish, and we had the local red, a Sagrantino de Montefalco.
But in general I think aged Barolo goes the best with truffles, particularly white truffles.
People will argue about whether wines like red Burgundy and Barolo are “heavy” or “light.” To me both have a lightness on the palate that lets the truffle flavor shine through. Barolo can also have a lovely bouquet that complements the truffles nicely.
To my taste cabernet based wines are “heavy” in that they kind of keep your tongue busy, between the tannins and all that mouth flavor you pay less attention to your nose.
Do you have any aged Barolo?
dinner at my place, I am cooking.