Tartufo e carne Battuta

Truffles or Tartufi, have captured the imagination of Australians in a surprising but delectable way. The French Black truffle is the type cultivated in truffieres here. Sadly white truffles so far are unsuccessfully cultivated outside of Italy. With Black Truffles you can experience aromas such as coco, earth, tannins, moss and humus, with heady and intoxicating aromas giving us some clues for wine pairing. If the dish is pasta, eggs or raw meat then an aromatic white with structure and balance is ideal. With fatty or fried dishes a Metodo Classico is suggested and better with age. Red wines are suitable for grilled meat or braised dishes again best with age such as Barolo, Barbaresco and Brunello.