Recipe by Carol Mighton Haddix
Pairings by sommelier Rachael Lowe of Spiaggia, as told to Michael Austin:
2011 Movia Modri Pinot Nero, Goriska Brda, Slovenia: This pinot noir was aged in oak and then in bottle prior to release, offering aromas of black cherry, macerated red plums, smoke and a touch of licorice. The smoky element will intertwine well with the truffle sauce, while the natural acidity will cut through the rich cream.
2011 Poderi Sanguineto, Vino Nobile di Montepulciano, Tuscany, Italy: From old vines tended in a non-interventionist way, this is a balanced wine, with notes of dried strawberry, raspberry, dried herbs and smoked meats. The sangiovese grape variety, with its natural acidity and tannin, will pair well with the sausage and cream while allowing the truffle aromas to shine.
2013 Bodegas Alvear Alange, Ribera del Guadiana, Spain: This tempranillo-based blend explodes in the glass with aromas of black currant, sage, leather, damp dark earth and campfire. More robust than the previous two wines, this one will stand up well to the fat of the cream and sausage while also mirroring the intensity of the truffles.