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Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs.

Dear Dr. Vinny,

What kind of white wine goes with black truffles?

—Bernhard G., Puerto Vallarta, Mexico

Dear Bernhard,

Interesting question. For the opposite—red wines with white truffles, that is—there are classic pairings: Barolos or Burgundies. What makes these reds go so well with truffles is that these wines also have pleasant earthy notes that complement the truffle flavor and help it linger. Black truffles tend to be less pungent than white ones, and because of that are often cooked to extract more flavor (white truffles are usually shaved raw over food).

My first thought is sparkling wine (but I confess that’s often my first thought). Without knowing how the truffles and accompanying food are going to be prepared, my most general advice is to pick a medium-bodied white wine that won’t compete with the flavors of the truffles. That is, avoid both juicy acidity and well-oaked notes. I’m thinking of something along the lines of a Marsanne or Roussanne (or blend).

Executive editor Thomas Matthews tells me he’s been fortunate enough to have been served “chicken in mourning” in many Michelin-starred restaurants in France. That’s chicken roasted with black truffles slipped under the skin. Sommeliers often chose white Burgundies to accompany the delicious dish, and they paired beautifully with the haunting, earthy notes of the truffles.

—Dr. Vinny

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