Wine pairings for Tajarin al Tartufo Bianco
This is a rich pasta what with all the eggs, butter and Grana Padano cheese. There are two pairing options: match the richness or counter the richness. As the region’s reds are typically chosen as the wines for refreshment, that leaves the whites to do the work of being more unctuous.
Chardonnay has a reputation in the U.S. for being big and buttery. It isn’t always this way, but it certainly can be and Piemont has a few such styles. Some producers, like Pio Cesare, make more than one Chardonnay. In this case, the sipper can chose between more and less unctuous styles. For those preferring the more Baroque aesthetic, the Piodelei is the way to go. Lovers of more reserved, if hardly Puritan, Chardonnay can opt for the L’Altro. Another more opulent style is the Elio Grasso Chardonnay while Rocche dei Manzoni makes a more reigned in wine. If you can’t find these, ask for wines aged in barrique or new oak barrels for a bigger, broader style and for wines only partially aged in oak for a little less hedonism.
Dolcetto comes from various communes in Piemonte, and each commune produces a different style of Dolcetto. Those from Alba are the perfect, middle-of-the-road match. Ones from Asti, Acqui and Diano tend to be too light and whispy to stand up to this meal’s depth, and those from Dogliani and Ovada tend to have so much muscle and grip as to emphasize their power rather than their refreshment. The versions labeled simply “Langhe” are a complete surprise box of styles. Stick with Dolcetto d’Alba and you’ll have exactly what you need.
Check out our recipe for Tajarin al Tartufo Bianco.
Master of Wine (MW)