Pasta, truffle and wine: a whole program!

Butter, pesto, vongole, bolognese, carbonara… the sauces and products that accompany pasta are as numerous as the varieties that represent it.

At Lanza, we have a particular weakness for an exceptional product that gives a special flavor to pasta. The truffle.
A mushroom with a very pronounced taste, the black or white truffle sublimates this alliance.
Therefore, it can only be accompanied by a beverage that will not cease to magnify it.

Which wine should be chosen to enhance this elegant and refined dish, with its fine and delicate aromas?
The wine must support and transcend the aromas of the truffle, but above all not overwhelm it.

To respond to the aromatic power of the mushroom, we naturally turn to fine red wines such as a Saint-Emilion Grand Cru, a Margaux or a Pomerol (Bordeaux), as well as to fine vintages from the Rhône Valley (Crozes-Hermitage or Vacqueyras).

Truffle pasta also goes well with a dry white wine such as a good white Hermitage, a Montrachet or a white Châteauneuf-du-Pape.

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