Got a white truffle from Alba, now running at 140 $ an ounce (mine was 10 grams). This was used for a risotto. And what wine to choose? I went for the Enzo Boglietti Barolo Fossati. Explosive smells of dark berries, tobacco, cedar wood, forest. Tannins still present but smooth with the risotto. Very concentrated yet elegant. Lingers and lingers. Too bad I only had one bottle, but there is a 2005 waiting in the cellar.
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