Truffle pairing

[VouvrayHead]

Hi all!
Haven't been drinking much, so haven't been posting much-- but still reading!
I just moved into a great new place with my fiance, and we're celebrating.
I scored a fresh Oregon black truffle from the farmer's market.

Need your help!

Starting off with Krug (1st time!)
then a salad.
here are entrees:

-vegan quiche (better than it sounds)
-gluten-free french bread (again, better than...)
-roasted eggplant pancakes florentine (spinach and san marzano tomatoes on top)
-pine nut and truffle risotto


here are wine options:

2000 Alsacean Pinot Noir (Marcel Deiss)
2002 Ponsot Morey St Denis
2002 Santennay
2005 Sinnean Oregon Pinot (might be too young)
2003 Gaja Promis
2000 or 2001 Barbaresco
2000 Vina Mayor Ribera Del Duero Reserva
1999-2001 Gigondas
2002 Newton Claret

What do you think?
votes, please!

thanks!

[wondersofwine]

I'd probably opt for the Morey-St-Denis. Hopefully it's not in a closed-down phase but that is a possibility. My second choice would be the Oregon Pinot.

[dananne]

I'll second that rec, but my second choice would be the Alsace PN. I just think the Owen Roe would clobber the food.

Which bread recipe are you using? Gluten Free Gourmet Bakes Bread?

If you get a chance, I'd love the veg quiche recipe.

Congrats on the new place, and hope the evening is wonderful for you both!

Edited to not recommend dog for black truffle pairing [img]http://wines.com/ubb/eek.gif[/img]




[This message has been edited by dananne (edited 04-15-2008).]

[VouvrayHead]

Thanks for the info. Pinot, it is.
I think I'm going with the Morey or the Alsace. Oregon pinot with Oregon truffles sounds good, but I'd like to let it sit a bit longer.

I figure the Morey has more potential, but this Alsace should be good and I'm more certain it's hitting its stride than the Morey. I'll let you know what I do!
Any other votes would be appreciated.

The vegan quiche recipe is here:

http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html

That woman knows her stuff.

The gf vegan bread is a faux-french loaf Claire found and adapted. Here's that link:

http://www.recipezaar.com/recipe/print?id=180306

It has a really good flavor. It can be gooey inside and too hard on the outside if not careful with the temp., but when just right, it's very good.

[Kcwhippet]

We had someone from an Alsace winery in the shop a few weeks ago. He very adamantly insisted we not call the wines (or him) Alsatian. He said only the dogs are Alsatian. The wines and the people are Alsace.

[VouvrayHead]

Well, hopefully the wine isn't a "dog" like many Alsace reds are!

[wondersofwine]

First I've heard of that one KC but I do know that the people of Scotland are Scottish or Scotsmen, not Scotch like the drink.

[This message has been edited by wondersofwine (edited 04-16-2008).]

[TheEngineer]

Hope this is not too late (though it probably is.....).

2002 Burgs especially nice ones like Ponsot are still rather closed right now at the 1er Cru level and above but the village level wines are drinking nicely now (just starting).

If you opened it, hope it opened up.

[VouvrayHead]

Thanks for the additional input.
Went with the 2000 Marcel Deiss Alsace Burlenburg.
It was light-bodied, but very instense. Lots of red fruit and floral/earth notes. Very good with the food, which also turned out well. First time cooking with truffles, and it turned out beautifully.

The Krug was terrific, of course. I got it for $100, which was probably worth it, but for the $150+ it usually commands, I'd quickly get 2 small grower vintage champs instead.

[TheEngineer]

Nice! Sounded like a great meal!