Did I want to go on a truffle trip to Spain at the end of January? Balmy Barbados seemed like a better option but since that wasn’t on the cards and the enquiry came from an old friend I said yes. The 2 day visit - the annual Viñas del Vero ‘Days of Wine and Truffles’ in Somontano would include an outdoor picnic in the foothills of the Pyrenees (eek), a truffle hunt and - the clincher - a multi-course truffle menu by one of the region’s most talented chefs followed by a gastronomic brunch. “Bring the Gaviscon”. my friend sagely advised.
The last few days I’ve been eating and drinking my way around Piedmont - the perfect time of year as the region’s fabled white truffles are in season.
I’ve already mentioned this wine pairing as part of my write-up of the Action Against Hunger pop-up with Rick Stein but it was the outstanding match of last week.
Are Languedoc wines grand enough to stand up to truffles? Our new contributor Donald Edwards reports:
We rarely think of tawny port as a flexible partner for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
In the first of an occasional series on dishes to make at home to show off a special wine Lucy Bridgers devises the perfect romantic dinner for her lucky other half.