Truffle Cheese

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Works with Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) +5 more Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) · Truffled Mac And Cheese · Triple Cream Truffle Cheese · Macaroni And Cheese Truffles · Taleggio And Truffle Oil Mac And Cheese · Crispy Brie Cheese With Truffle Vinaigrette, Mini Salad And Sun-dried Tomato

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) +5 more Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) · Truffled Mac And Cheese · Truffle Macaroni And Cheese · Triple Cream Truffle Cheese · Macaroni And Cheese Truffles · Taleggio And Truffle Oil Mac And Cheese

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) +4 more Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) · Truffled Mac And Cheese · Triple Cream Truffle Cheese · Macaroni And Cheese Truffles · Taleggio And Truffle Oil Mac And Cheese

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) +4 more Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) · Truffled Mac And Cheese · Triple Cream Truffle Cheese · Macaroni And Cheese Truffles · Taleggio And Truffle Oil Mac And Cheese

Red · Full · Dry

Nebbiolo from a single corner of Piedmont, slow-aged into something legendary. Tar and roses, dried cherry, leather; tannins that take a decade to soften. Decant; pair with truffle, braise, or aged hard cheese.

Works with Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) +2 more Truffle Cheese · Truffled Cheese · Truffle Cheese (soft) · Triple Cream Truffle Cheese · Crispy Brie Cheese With Truffle Vinaigrette, Mini Salad And Sun-dried Tomato

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Macaroni And Cheese With Truffle Oil And Prosciutto · Broiled Figs With Taleggio Cheese, Truffle Oil, Balsamic-cherry Drizzle

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Truffle Macaroni And Cheese · Crispy Brie Cheese With Truffle Vinaigrette, Mini Salad And Sun-dried Tomato

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.