Happened to have a nice large black truffle that looked like it needed
eating so we did an impromptu wine dinner to match it.

2004 Dom. Fouassier Sancerre Les Romains - this was a rather rich
sauvignon blanc with mineral nose, good flavour level, and crisp
finish.

It went well with the starter which was cream cheese and hazelnuts
stuffed in figs and dates which had been soaked in Marsala, all wrapped
in shinkenspeck and roasted lightly in the oven. The shinkenspeck
seems to give a tastier (and less salty) result than the conventional
prosciutto.

Next up was the first truffle course - angel-hair pasta al dente
dresses simply with butter and a little white wine, served with shaved
black truffle. We continued the Sancerre through this and it went
quite well.

The next course was sweetbreads in a cream sauce with mushrooms and
sherry and anointed with the other half of the shaved truffle.

The wine we chose was Italian (yes, I know - Italy=white truffle,
France=black truffle, but I was in an Italian mood).

1993 Marchesi di Gresy Villa Martis - this modest blend of Nebbiolo
and Barbera was definitely getting toward the end of its life. The
colour was pale and bricky at the edges, though a nice garnet through
the middle. Fruit was still there if abated somewhat and the finish was
excessively acidic - until we tried it with food! The pasta tamed the
wine nicely and the whole was definitely greater than the parts.

Finally, we had a beef Stroganoff made from prime rib served on a
potato pancake. For this I chose:

1992 Gaja Sito Moresco - in keeping with my theme of mature Nebbiolo
blends, this wine includes a significant proportion of merlot and
cabernet. Normally considered an early drinking wine and in this case
from an indifferent vintage, 13 years was a real test of longevity,
even from a cool cellar. I am happy to say that the wine came through
better than I could have expected - dark, with some tar and roasted
dark fruit in the nose, the berry fruit of youth now gone, but replaced
with more leather and very soft tannin and just the right amount of
acidity at the end. Great combination with the food, and we continued
it on into the cheese course.

I think that this exercise proves that the optimum number of people
required to properly appreciate a whole black truffle is two!

"Bill S." > wrote in message
oups.com...
>
Just read this post after the luncheon guests went home and:
>
> Happened to have a nice large black truffle that looked like it needed
> eating so we did an impromptu wine dinner to match it.

We went to the winter farmer's market here in Seattle this a.m. and
discovered a guy who was selling Washington State black truffles, and we
bought four.

>
> 2004 Dom. Fouassier Sancerre Les Romains - this was a rather rich
> sauvignon blanc with mineral nose, good flavour level, and crisp
> finish.
>
We'd been to the expansion sale of West Seattle Cellars yesterday and picked
up a Reverdy Sancerre (2004 Terre de Maimbray).

> It went well with the starter which was cream cheese and hazelnuts
> stuffed in figs and dates which had been soaked in Marsala, all wrapped
> in shinkenspeck and roasted lightly in the oven. The shinkenspeck
> seems to give a tastier (and less salty) result than the conventional
> prosciutto.

Our starter was Xmas present dates stuffed with goat cheese and chopped
hazelnuts on a green salad.

> Next up was the first truffle course - angel-hair pasta al dente
> dresses simply with butter and a little white wine, served with shaved
> black truffle. We continued the Sancerre through this and it went
> quite well.

We shaved two of the truffles over fresh angel hair pasta with shallots
sauteed in butter.

> The next course was sweetbreads in a cream sauce with mushrooms and
> sherry and anointed with the other half of the shaved truffle.
>

Here we part ways just a bit; we picked up rose trout fillets from
University Seafood and served those with the rest of the truffles in a light
cream sauce, black trumpet mushrooms (also from the truffle vendor), and
sides of steamed Russian kale and broccoli.

>
> 1993 Marchesi di Gresy Villa Martis - this modest blend of Nebbiolo
> and Barbera was definitely getting toward the end of its life. The
> colour was pale and bricky at the edges, though a nice garnet through
> the middle. Fruit was still there if abated somewhat and the finish was
> excessively acidic - until we tried it with food! The pasta tamed the
> wine nicely and the whole was definitely greater than the parts.
>

We aren't meat eaters, and it was, after all, supposed to be a light lunch.

>
> I think that this exercise proves that the optimum number of people
> required to properly appreciate a whole black truffle is two!
>

Four people liked the four truffles just fine. But I made apple crisp for
dessert, with a split of Hinzerling Collage, so maybe they were distracted a
bit.