An autumnal treat with a Mediterranean accent

Wine with food means discovering the perfect harmony between wine and food. This recipe brings autumnal flavors full of elegance to the plate: broad pappardelle are refined with roasted porcini mushrooms, aromatic thyme and a hint of truffle oil. The combination of earthy mushroom notes and the fine scent of herbs creates a delicate basis for a special moment of indulgence. The dish combines rustic down-to-earthness with refined gourmet character and is suitable for both a festive dinner and a relaxed meal with friends. Intensity, warmth and aromatic depth make it an autumnal highlight.

Ideal wine pairing: Pinot Blanc (Alsace, France)

The Pinot Blanc from Alsace is an ideal choice for the porcini mushroom pappardelle with thyme and truffle oil. With its fine creaminess, elegant notes of white flowers, yellow stone fruit and a subtle nutty spiciness, it provides a stylish complement to the earthy aromas of the mushrooms. The medium body harmonizes perfectly with the substance of the pasta, while the lively acidity provides freshness and balance. The delicate scent of herbs in the wine picks up on the aromatic presence of the thyme, and the fine minerality forms an elegant counterbalance to the fragrant truffle oil. The result is a perfect culinary harmony that elevates the dish to a higher level.

Further wine recommendations for this dish

Chardonnay Riserva DOC (Alto Adige, Italy)
This Chardonnay from the high altitudes of Alto Adige offers a harmonious balance of ripe fruit, creaminess and alpine freshness. With notes of pear, apple, almond and a hint of vanilla, it goes perfectly with the creamy notes of truffle oil. The minerality supports the mushroom aromas, while the light barrique note gives the dish an additional dimension of elegance.

Grüner Veltliner Smaragd (Wachau, Austria)
A powerful Grüner Veltliner from the Wachau impresses with peppery spice, juicy stone fruit and a mineral backbone. Its structure ideally complements the richness of the porcini mushrooms and the intense aroma of the truffle oil. At the same time, its lively freshness ensures that the dish is not too heavy.

Chenin Blanc (Loire, France)
This Chenin Blanc, for example from Vouvray, brings a fascinating blend of ripe quince, apple, honey and mineral freshness. It supports the earthy notes of porcini mushrooms and balances the aromatic power of thyme. Its lively acidity ensures that the dish remains elegant and balanced.

Chardonnay (Adelaide Hills, Australia)
A cool Chardonnay from the Adelaide Hills impresses with freshness, elegance and a fine citrus minerality. Its delicate hints of nectarine and white flowers harmonize wonderfully with the mushroom notes. A subtle woody note adds depth and creates an exciting connection to the truffle oil.

Sauvignon Blanc (Marlborough, New Zealand)
This Sauvignon Blanc brings a contrasting freshness into play with its lively acidity and aromas of gooseberry, lime and fresh herbs. The green spice complements the thyme, while the fruitiness provides an exciting counterpoint to the earthy mushroom pasta. A modern and refreshing alternative.

The recipe: