Which Champagnes Pair Well with Truffle?
Champagne and truffle; a pairing for elegant and refined palates, and perhaps more accessible than you think. Read on to discover which champagnes pair with the earthy decadence of white or black truffle.
Earthy, musky, umami-rich; the flavour profile of truffle is like nothing else and can seriously elevate a dish if used in the right way. But that doesn’t mean that you can’t have a little fun while pairing truffle with your favourite champagnes.
White truffles, which are quite rare and therefore most commonly found infused into oils, are a lot less musky and distinct than the black variety. Some describe their delicate flavour as garlic-like or peppery, and as such they are often easier to pair with champagne. Better suited to vintage blanc de blancs champagnes; those based on or made with 100% chardonnay that has been mellowed by age over time, white truffle is an ideal match for Dom Ruinart 2007 which suggests minerality and smokiness, then surprises with a turn towards citrus freshness. Ruinart Blanc de Blancs, which is blended from the harvest of various years, would also work exceptionally well with white truffle, particularly if it has been used to enhance plainer foods, resulting in treats such as truffle popcorn or truffle and parmesan chips. To enhance the freshness of Veuve Clicquot Yellow Label Brut, try this recipe from Héloïse Brion of @missmaggieskitchen. The summery filo tart is piled with creamy burrata and courgette and drizzled with white truffle oil.
The intensity of black truffle demands an equally intense and structured style of champagne such as blancs de noirs, which are made using black pinot noir or pinot meunier grapes. Made from 100% pinot noir grown in the 0.68-hectare Clos d’Ambonnay, Krug Clos d'Ambonnay 2000 Is a rare vintage blanc de noirs that’s ideal for extra-special occasions.
When paired with cream or butter, as in a truffle mac and cheese or a truffle tagliatelle, black truffle shavings or oil can be a great match for many more champagnes. Creamy and smoky artichoke soup with a drizzle of black truffle oil or a delicate turbot topped with shavings of black truffle would be an excellent match for Krug Grande Cuvée 168ème Édition, an expressive and elegant blend of 198 reserve wines from 11 different years.
For a decadent breakfast or dessert, pair Veuve Clicquot Yellow Label Brut with truffle-infused honey. Serve lashings of this moorish honey on toast or drizzled onto a strong Comté cheese platter to enhance the champagne’s aromatic intensity.