What wine to pair with truffles

Let's figure out which wine to pair with each type of truffle we are going to taste.

The truffle whether white or black, always gives an aromatic persistence that is nevertheless delicate. Therefore, it is important not to overpower the truffle with the wine we are deciding to match.

So what wine to pair with truffles?

An important first tip in choosing wine is to match it with the other ingredients that will accompany our truffle.

Whether it is red, white or a sparkling wine, the important thing is that it should be rich in flavor but without too much body that could annihilate the intense flavor of this precious mushroom.


  • Truffles and white wine?

White wines are a great option when truffles accompany pasta dishes, eggs but also a meat tartare.

  • Truffles and red wine?

Red wines are recommended if the truffle accompanies a barbecued or stewed red meat dish.

  • Truffles and bubbles?

Bubbles may be considered when truffles accompany dishes with fatty and/or fried components.


But let's go into detail


The white truffle (tuber magnatum Pico) is characterized by intense aromas, with hints of hay, fresh porcini, honey, and parmesan cheese.

Used exclusively raw, it generally accompanies first courses, such as noodles, risottos, fondues, eggs, but also beef carpaccio and tartare.

If you decide to taste white truffle with eggs and/or cheese, the advice is to pair it with bubbles that are well balanced in freshness and flavor, such as a Franciacorta Satèn, a Trento doc, or a Champagne.

Different is whether you decide to accompany white truffle with a first course or risotto, the best choice being a still white wine such as an Erbaluce, Timorasso or Sauvignon.

For beef carpaccio and tartare and white truffle, the most appropriate pairing might be a medium-bodied red wine such as a Barbera, a Pinot Noir, a Chianti Classico, a Valpolicella Ripasso, or a Barbaresco.


To the same family belongs the white truffle (tuber borchii Vitt. or tuber Albidum Pico). Less rare and with more intense garlicky notes. Ideal for pairing with the same ingredients as the white truffle, but also excellent in combinations with strong flavors such as asparagus and artichokes.

The choice of wine will follow that of the white truffle although one can be a little more daring in choosing wines with more aromatic and persistent notes, with a silky taste and never excessive structure, to be selected according to the dish in which the truffle is added.



The Black Winter Truffle (tuber melanosporum Vitt.) is characterized by a distinct aromaticity, with scents of underbrush and dried mushrooms. The taste is reminiscent of chocolate and hazelnut.

Used both raw but also cooked at never excessive temperatures, it generally accompanies pasta dishes, risottos, eggs, carpaccio and beef tartare, but also fish.

If you decide to taste Black Winter Truffle with pasta dishes, eggs, fish or a simple bruschetta, the advice is to pair it with a fragrant still white wine well balanced in freshness and acidity, and smooth on the palate. A Verdicchio, Vernaccia, Muller Thurgau, or Timorasso may be among our wine choices.

Different is if you decide to accompany Black Winter Truffle with beef carpaccio and tartare, the best choice might be a medium-bodied red wine such as a Barbera, a Pinot Noir, a Chianti Classico, a Valpolicella Ripasso, or a Barbaresco.


Also part of the black truffle family are the Scorzone (tuber aestivum Vitt.) and theUncinato (tuber uncinatum Chatin), which are also less rich and valuable in aromaticity. Your choice of wine will follow the ingredients you choose to pair with these types of truffles.