Wine pairings for Tagliolini al Tartufo Bianco
Truffles smell of exotic mushrooms and earth. They typically accompany rich dishes like this tagliolini. The wine pairing keys are complementing or contrasting their woodsy rusticity with a wine that has mouthwatering acidity and/or pleasantly drying tannins to counter the pasta’s unctuousness.
Spumante wines have higher acidity than still white wines because their earlier-harvested grapes have higher acidity and because their bubbles provide additional perceived acidity. Italy loves its sparkling wine, but much of it is made in a light, fruity style rather than the yeasty, bready style of metodo classico wines. Be sure to look for those two words on the label to make the best match.
Nebbiolo hails from Piemonte, where most of Italy’s truffles are dug up. It smells of red fruits, roses and funk, providing both a nice contrast and a complement to the truffles. Its rip-roaring acidity and firm tannins offer the perfect antidote to hearty foods, too. Barolo and Barbaresco top the quality pyramid, but wines labeled simply “Nebbiolo” work well, too.
Christy Canterbury, Master of Wine (MW)
p.s. Check out our recipe for Tagliolini al Tartufo Bianco.