It would be hard to find a mushroom that didn’t work well with a variety of fresh and fruity Italian reds or older barnyardy vintages. Piedmonte takes the lead as the home to some of the country’s greater tubers, and opportunities to eat them in the fall. Either have them grated over your plate of pasta al uovo in abundance or buy some at the truffle market in Alba and sneak them out of the country. I can tell you how if you email me.
So one of the bigger questions we are looking at stateside is how some of these tubers, truffles and their cousins, may go with other wines. I just went on an incredible mushroom foraging trip organized by the Timber Cove Inn in Jenner on the Sonoma Coast. We ran around in the forest, in the pouring rain, with mushroom expert extraordinaire David Arora. A range of mushrooms were later paired with a decadent dinner with Ft. Ross’s elegant, high-acid wines. One of my favorites was the Symposium, which is mostly Pinot Noir with a hint of Pinotage in a nod to the owners’ South African heritage. The winery and the hotel hope to hold another event soon.
The other opportunity we will all have to see how tubers pair with domestic wines is upcoming next week at the Napa Valley Truffle Festival. The four-day festivity, headquartered at the Westin Verasa in Napa, will host seminars, a truffle market, indulgent meals and excursions to Napa Valley truffle-growing regions. I would ring their bell to see if there’s space left as the last two years have been pretty decadent.
Cin cin,
Liza the Wine Chick
Comments