Whether white or black, the truffle is the undisputed King of autumn and winter: the Tuber Magnatum Pico, the rarer and tastier white truffle, is harvested from the end of September to the end of December, while the Tuber Melanosporum, the black winter truffle, is more common and is harvested from mid-November to mid-March.
From an enogastronomic point of view, the truffle is an inebriating and unmistakable nugget: the white one has a pungent and intense scent, with a hint of undergrowth and wet earth; it should not be cooked but added in flakes and its flavour is enveloping and unmistakable; instead, the black one, with its aromatic persistence, has a more delicate scent and flavour and it is at its best when cooked and stuffed.
The combination of Champagne and truffle is a timeless one. Both have such complexity and elegance that they are perfectly in tune with each other; they accompany each other without ever covering up.
The answer depends on the type of truffle: to enhance the aroma of white truffles, the ideal is a Champagne Blanc de Blancs made from Chardonnay grapes, fresh and mineral; for black truffles we suggest a Champagne Blanc de Noirs made from Pinot Noir and/or Meunier, rich, structured and with an energetic temperament.
Among the combinations of Champagne and white truffle, Champagne Comtes de Champagne Blanc de Blancs 2008 by Taittinger hits the mark: a Chardonnay in purity, elegant and character that goes perfectly with dishes based on white truffle. The aging of more than 10 years gives the Champagne notes of liqueur, toasted, smoked and white pepper, but also the sweetness of pear and orange blossom, the mouth is creamy and great aromatic finesse with a beautiful freshness and minerality persistent.
Also Stéphane Regnault's Champagne Lydien N°45, a Blanc de Blancs 100% Chardonnay, is well matched with the aromatic envelopment of white truffle: pervasive and generous, this Champagne with a 2016 vintage base has a final dosage of only 1 g/l (Extra Brut) and an excellent saline depth; it is aged 40% in steel vats, 40% in wooden barrels and the remaining 20% from the 2014 and 2015 harvests.
Excellent with truffle-based first courses, Olivier Horiot's Champagne 5 Sens 2014 is a blend of five grape varieties, namely Chardonnay, Pinot Noir, Pinot Blanc, Meunier and Arbane. Millésime 2014, the cuvées are all vinified separately in barrels and undergo slow fermentation processes and subsequent ageing on the lees for over 48 months; minimal addition of sulphites and no final dosage (0 g/l - Brut Nature). Seductive nose of exotic fruits and fresh flowers; powerful and dynamic palate, bursting with elegance and a long finish.
Among the combinations of Champagne and black truffle, Jean Vesselle's Champagne Le Petit Clos 2006 will not disappoint the most refined palates: Blanc de Noirs from 100% Pinot Noir grapes, produced in extremely limited quantities and only in the best vintages with more than 15 years of ageing, it is an authentic Pinot Noir with intense and complex aromas, hints of candied fruit and almonds, a suave and enchanting nectar. In this case, the Pinot Noir will bring out its aromas even more when paired with truffled meats. Try it to believe.
Similarly, also H. Goutorbe's Champagne Blanc de Noirs Millésime 2014 will surprise you: 100% Pinot Noir, this is a vintage with good structure and aromatic complexity, intense spicy hints and refined evolutionary notes, accompanied by a vibrant freshness. Why not try it with buttered croutons and black truffle flakes?
If you're thinking of an aperitif with black truffles, you absolutely have to try Champagne Le Mont Chainqueux by Elise Bougy: a Blanc de Noirs made from a blend of 50% Pinot Noir and 50% Meunier with delicate fruity and woody notes. Spontaneous alcoholic and malolactic fermentation and refinement in barrels for 7 months; this Champagne does not undergo any filtration or clarification and has no final dosage (Brut Nature). Matching dishes: truffle and egg or truffle and meat tartare.
Discover here the selection of GLUGULP! Champagnes