Over the last few weeks it seems there has been a plethora of press about truffles and it actually should come as no surprise since truffle season is upon us. In fact the peak season for white truffles, or “white gold,” begins in late October and already suppliers and chefs are declaring 2010 to be an excellent year for truffles. Interestingly, though global demand remains high for truffles, The Sunday Times of London declares that prices for the coveted white truffle are up to 40% cheaper than peak prices in 2009. Even so, the crop remains a lucrative one as demand far outstrips supply from year-to-year.
As you know, some of the best truffles come from the world’s most prestigious wine producing regions in France and Italy. It seems only natural then that Napa Valley wineries would desire to cultivate this luxury product as well. As reported by the Napa Valley Register, Robert Sinskey Vineyards plans to do just that by growing the underground mushroom in the Carneros District with the help of the American Truffle Company, who also happens to be the principle organizer of the first annual Napa Truffle Festival this December 10–12.
You can imagine then that all of this truffle news has made me not only hungry for truffles, but also led me to think about the best wines to pair with them. As I perused a menu that was sent to me for a special truffle dinner at Florio Cafe & Bar in San Francisco’s Pacific Heights this Friday and Saturday, I honed in on what might go best with the Beef Carpaccio with Piemontesi Black Truffle and Parmigiano Reggiano starter, as well as the Tagliatelle with Alba White Truffles and Parmigiano Reggiano. My initial thought was a bottle of 2001 Altesino Montosoli Brunello di Montalcino (96 WS). This more classic styled Brunello has the rustic and mushroom qualities that will pair well with these particular entrees, and I just happen to be a connoisseur of Brunello. Other wonderful pairings include the 2001 Damilano – Barolo Cannubi (93 WS) or even the 1997 Ceretto Barbaresco Bricco Asili Faset (92 WS), as the gaminess, spice notes, earthiness and dried fruit characteristics of these wines will compliment the musky and earthy aromas that are particular to truffles.
Depending on the type of cuisine being prepared, there are a variety of excellent wines to pair with white or black truffles, including aged Burgundy, which pairs especially well with black truffles. Whatever your choice, be sure to enjoy the 2010 truffle season with a fresh, well prepared meal and an excellent bottle of wine.
