Pairings
Which wine with truffle? Start with the dish
Creamy eggs, risotto or poultry: choose the wine for the whole dish. Taste it with the sauce and serve it cool enough to leave room for the truffle.
Written by the La Truffe française teamUpdated on
La Truffe française · Food and wine pairing · red or white
Updated
The topic guide : Cooking and storage
Taste with the dish
Sauce and garnish often give you a better starting point than the word “truffle” on the menu. With creamy scrambled eggs, try a white that suits the texture; a supple red may work with roast poultry or Parmesan risotto. Check these suggestions with the actual dish: take a bite, then a small sip, and see whether the flavours stay balanced.
Choose for the plate
- Eggs, cream and delicate dishes: a white wine may suit, served cool but not ice-cold. This general advice depends on the dish and the chosen wine.
- Risotto, Parmesan or roast poultry: choose a supple red served at around 16°C.
- Avoid heavily oaked, overly warm or very tannic wines, which would dominate the truffle aroma.
Temperature is part of the pairing
The official Côtes du Rhône website recommends 14 to 17°C for reds and 10 to 13°C for whites and rosés. These are serving guides for those wines, to adapt to the bottle. If the wine seems too warm or overwhelms the food, cool it before changing your whole selection.
Our selection to accompany truffles
L’Automne, Résonance and Le Trésor de Fripon are three labels for the same Côtes-du-Rhône red in our selection from old vines in the Drôme to accompany your truffles. That selection is separate from the general white-wine suggestions. Confirm the offered reference and vintage with the House; a bottle is not included with truffles or a gift box unless explicitly agreed.
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Our editorial approach
La Truffe française is responsible for these guides. Information about our offer comes from the House; technical resources cited in each article are identified separately.