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A shared terroir does not guarantee a successful pairing. Preparation, fat, cooking and the wine's structure determine the balance with Tuber melanosporum.
Some Grenache-led Côtes-du-Rhône wines bring ripe fruit, spice and roundness that complement the truffle's earthy aromas. A House white is better suited when eggs, cream or a delicate sauce lead the dish.
We therefore present two expressions at the table, one red and one white, without turning three different labels into three artificially distinct wines.
Two clear profiles, chosen according to the dish. The labels tell the story of the House; they do not create three different wine pairings.
Shown here with the Résonance label
A supple, Grenache-led red with ripe fruit, spice, garrigue and roundness. It follows the texture of risotto or poultry without turning the pairing into a display of power.
Parmesan risotto, roast poultry and short truffle jus.
Le Trésor de Fripon
A white for the most delicate preparations. Its freshness and texture complement eggs, cream and dishes where the truffle is added away from the heat.
Soft scrambled eggs, poached egg, cream sauce and fresh truffle.
Three House stories, without presenting them as three different wines when the contents of the bottle are the same.
01
A return to earthy flavours and the opening of truffle season, when the first rains announce winter.
02
A visual echo between the lines of the label and the pale network of veins revealed inside a black truffle.
03
Fripon reveals the truffle beneath the oak and gives it its true status: a hidden treasure that the dog finds first.
The recipe dictates the choice. Add the truffle away from the heat at the last moment to preserve its aroma.
The white's freshness follows the softness of the egg. Add the truffle away from the heat while the eggs are still supple.
Supple Grenache follows the Parmesan and butter. Serve the wine at around 16°C so it does not overpower the aroma.
Roasting jus calls for red; a cream sauce, white. The plate determines the pairing, not the cuvée name alone.
Serve the red at around 16°C. Wine that is too warm emphasises alcohol and overwhelms the aroma. Serve the white cool, not ice-cold, to preserve its texture.
Add the truffle at the last moment. Egg, butter, Parmesan or cream carries its aroma; the wine then brings contrast or continuity.
Truffle & wine
Continue your discovery with the wines of Domaine des Hermessaines. When choosing a wine for black truffles, start with the dish: eggs, risotto, poultry and sauces call for different balances.
