Wine & Food

Snooth User: fibo86

Truffles

Posted by fibo86, Jul 16, 2010.

Have being lucky enough to get some fresh Tasmanian truffles @ $2.00p/g only got a small one to begin wih at 15grms and 30 the next.

I've never had fresh truffle before and must say it's an experiance and the heady aroma....amazing.

I'm wondering what wine I should consume, as I now have a brie wheel which I will be cutting it in half and will grate some truffle into the cheese then put the halves back together and let permiate for at least 4hrs.

Only thing is not up for Pinot.

Replies

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Reply by Angelgirl1982, Jul 17, 2010.

I'm no expert on wine and food pairings, but if it were me, I might try it with a Zinfandel Port.  It can be tricky to find a Zin Port but they are out there. 

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Reply by outthere, Jul 17, 2010.

Parker Family Wines makes a great Zinfandel Port called "Off the Charts" available from Benchmark Wine Group. Puts me in my "special place". Fortified with cognac, I call it blackberry, cherry and boysenberry pie with a kick.

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Reply by chriscage, Jul 17, 2010.

ooooohhh....I'd love to try this Zin Port that you both speak of!  Didn't even know that there was such a thing!  I'm guessing it is a spicier version of a traditional port??

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Reply by dmcker, Jul 17, 2010.

That being said, Zin Port or even regular port is one of the last things I'd want with fresh truffles. Way too much overbearing fruit and sweetness to allow maximum enjoyment of the tuber funghi. Like using a 16-pound sledge to hammer a wallhook for a painting. And hitting your thumb while doing it.....

Shaved over pasta or risotto, or in a number of French dishes like omelettes or roast chicken, I'll choose either whites or reds. Good Burgundian chardonnays and SB/semillon blends from Graves have both worked for me in a French theme. Barolo and Barbaresco with an Italian. I'm sure there are plenty of others, but I haven't had enough fresh (as opposed to bottled) truffles to be up on all the matching options, much less how the nuances of a Tasmanian truffle differ from a French or Italian or Oregon version. Just with slices of your cheese, I think cab franc blends could work, as well as a few reds from Southwestern France. There are a few whites from the Alto Adige I'd like to try, too. And champagne has always been a deliciously easy choice.

Why not start with a Margaret River chardonnay, Fibo? I'd be tempted to try a Pyramid Valley pinot noir from NZ's South Island with the right dish, but you say you don't want any pinot. A semillon from Hunter Valley might be another option. How about a sparkling from Tasmania with the truffled cheese as an appetizer?

One question, Fibo: white or black?

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Reply by dmcker, Jul 17, 2010.

Meant to say (where's that post-posting edit function?!), however, that there's nothing wrong with a wellmade Zin Port and chocolate truffles. A whole different ballgame!

With good vintage port, however, I prefer something salty as a counterpoint, like Stilton or Roquefort or Gorgonzola. And occasionally even a good Cuban....

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Reply by Gregory Dal Piaz, Jul 18, 2010.

If not Pinot, how about aged Beaujolais, or for a white an older vouvray, semi-sec much closer to sec. Brie is a good match for Chardonnay so I'll second Dm's recco there. Again one with some sge would be preferable to my palate.

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Reply by fibo86, Jul 21, 2010.

@Greg black truffles!!! they do hail from the French variety if that makes a difference?

That Pinot from Pyramid Valley does rock. Also lucky enough to try their Pinot blanc as well, excellent wines. Really appreciate the list Greg and snoothers.

Will be getting some more next week and trying some other options .

So I think that the aged M.R Chard or the Hunter Sem just might be the option as we're going for crisp steamed green veg and truffles, with another infused brie wheel for starters. 

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Reply by dmcker, Jul 22, 2010.

Fibo, were you addressing the first couple paragraphs to Greg, or to me?  ;-)

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Reply by fibo86, Jul 22, 2010.

I'm sorry DM @ you both.

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Reply by dmcker, Jul 22, 2010.

Let us know how your matches go...

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Reply by AdamJefferson, Jul 23, 2010.

Let me give you a thought on a poor man's truffle:  you can buy some fragrant dried mushrooms from asian food stores for not too much money.  Some are tough, even if soaked and cooked, but grated dry in thin shavings in a pasta just before dressing, or in the final stages of finishing a risotto, in mashed potatoes (etc. you get the idea), the flavor diffuses nicely and really comes out.  They aren't truffles, but they harbor more of the mushroom flavor than many fresh ones, store easily, and round out many dishes very well.


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