You’ve chosen your dish, now what? What wine or beverage are we looking for, and how did we get to that choice? With any dish, it’s all about “what grows together, goes together”. While keeping that in mind, if you are a Chardonnay ONLY, wine really isn’t your thing, no problem. If you are feeling adventurous, follow my lead, if not, drink what you know you like and that will produce the best experience for you.
The risotto is rich, creamy, buttery, the ideal showcase for beautiful, aromatic truffles. We add a bit of champagne vinegar at the end to add a bit of acid to balance this dish. For anything involving truffles I like to look to where
they are hunted: France, Spain, Italy, Australia.
Barolo (Nebbiolo grape), produces a big wine with high acid and full-bodied tannins
Rioja (Tempranillo grape), fruit forward when young with red fruit dominating, high acid, medium tannins
Aglianico, the flavor combination of Pinot Noir and Barolo, high acid, smooth light/medium body, flexible
If you are a white wine drinker, try Terbbiano or Vermentino from Italy, herbal, fresh, cleansing and wipes your palate clean of the rich dairy from the risotto, wiping the slate clean and preparing you for another delicious bite. You will find similar characteristics in Albarino from Spain, all that and fresh meyer lemon zest.