Autumn pasta meets sophisticated Burgundy charm
Wine with food is more than just enjoyment – it is the art of harmonizing flavours. This autumnal dish combines the earthy depth of wild mushrooms with the nutty notes of homemade chestnut tagliatelle and the luxurious fragrance of truffle cream. The creamy sauce coats the pasta with subtle elegance, while roasted porcini mushrooms and chanterelles provide an aromatic counterpoint. A dish that begins rustic and ends in a sophisticated finale – perfect for a festive dinner that brings autumn to the plate. Wine and food merge here to create a true gourmet experience.
Ideal wine accompaniment: Chardonnay, AOC Meursault (Bourgogne, France)
A Chardonnay from Meursault in the Côte de Beaune, Burgundy, is the perfect accompaniment to this truffle pasta. Its creamy smoothness and subtle wood maturity reflect the silky texture of the truffle cream, while the fine acidity retains freshness. Aromas of hazelnut, vanilla and toasted bread underline the chestnut tagliatelle and pick up on the nutty components of the dish. At the same time, the mineral depth of the wine adds structure and elegance. The Meursault caresses the mushroom aromas with buttery richness and yet remains delicate – a prime example of harmony between an earthy dish and noble Burgundy complexity.
Further wine recommendations for this dish
Pinot Blanc AOC Alsace (Alsace, France)
This Pinot Blanc from Alsace is elegant, lively and balanced. Its fruity notes of yellow apple and quince combine wonderfully with the creamy sauce. A delicate minerality and moderate acidity lend lightness and freshness to the dish without drowning out the earthy mushroom aromas. Ideal if you prefer a less buttery, clearer wine accompaniment.
Greco di Tufo DOCG (Campania, Italy)
A white wine with structure and Mediterranean spice: Greco di Tufo brings fine bitter almond notes, ripe pear and herbal aromas into play. Its salty minerality contrasts with the opulent creaminess of the truffle cream, while its ripe fruit blends harmoniously with the chestnuts. A wine that combines southern elegance and freshness in one breath.
Chenin Blanc AOC Savennières (Loire, France)
A powerful Chenin Blanc from Savennières with aromas of honey, quince and wax brings depth and structure to the combination. The wine plays wonderfully with the truffle cream and mushroom flavors, its acidity keeps the dish in balance. Its texture effortlessly matches the creamy mouthfeel.
Viognier IGP Pays d’Oc (Languedoc, France)
The Viognier from the Languedoc region delights with its exotic fruit, floral notes and fine melting texture. The aromas of apricot, honey blossom and vanilla frame the earthy mushrooms and creamy sauce. A wine that lends the dish an almost sensual depth, yet always remains harmonious.
Roussanne AOC Crozes-Hermitage Blanc (Northern Rhône, France)
This Roussanne brings richness, structure and spice. With notes of lime blossom, dried herbs and almonds, it forms the perfect bridge between the buttery sauce and the savory mushrooms. An elegant wine with a melting texture that perfectly captures the autumnal character of the dish.
The recipe:
Chestnut tagliatelle with truffle cream & roasted wild mushrooms
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Cutting board & knife
- 1 Pasta strainer
- 1 Grater
Ingredients
For the pasta:
- 250 g fresh tagliatelle Chestnut dough or pasta with chestnut flour
- Salt
For the truffle cream:
- 200 ml Cream
- 1 Tbsp truffle butter
- 1 teaspoon truffle oil
- 1 Small shallot
- 30 g Parmesan cheese Freshly grated
- Salt & pepper
For the mushrooms:
- 150 g Mixed wild mushrooms Porcini mushrooms, chanterelles, oyster mushrooms
- 1 1 tbsp olive oil
- 1 teaspoon butter
- 1 sprig of thyme
Preparation
Pasta:
- Cook the tagliatelle in plenty of salted water until al dente, drain and reserve some of the cooking water.
Truffle cream:
- Finely chop the shallot and sauté in the truffle butter.
- Add the cream, simmer gently, stir in the Parmesan and season with truffle oil.
Mushrooms:
- Clean the mushrooms, cut into pieces and fry in butter and oil until golden brown.
- Season with salt, pepper and thyme.
Dressing:
- Toss the pasta in the sauce, add the mushrooms and sprinkle with Parmesan.
Recommended sides:
- Lamb’s lettuce with walnuts
- Parmesan potato chips
- Crispy ciabatta
