Hot Truffle Parm Boursin Dip & Nebbiolo
This cheeeesy, creamy, umami explosion of a dip has to be one of the more drool-worthy and crowd-pleasing ones to date!
Hello my wine & dip fam! This is a special week. Not only do I have an incredible dip and wine pairing for you, I also have huge news about my Substack page! I received so many requests to make my recipes more accessible and easier to sort through, and have been working away trying to make this happen. I now have a Recipe Index where you find recipes sorted by dish (e.g., dip, appetizers, pizza, etc.), wine style/grape, popular ingredient, or season! I’m hoping to refine this and add to it as I go, but if you have suggestions for categories or ways to improve it please let me know! I’ll add a box below so that you can easily message me!
You might notice some recipes are still missing, and that’s because I’m still working on transferring them all over from my website! This has been a lot more time consuming than I originally thought it would be, but I’m happy to report I have all of my 2024 recipes on here! If you notice that one is missing that you really want, please send me a message to let me know. I probaby just haven’t added it yet and can get right on it for you! I did make the decision to retire a few that I deserve a re-do, but I’m happy to post them if anyone requests them!
This week’s dip though…
SO. GOOD. I don’t know how I’ve shared over 50 dips and JUST decided to share a truffle parm dip. This cheeeesy, creamy, umami explosion of a dip has to be one of the more drool-worthy and crowd-pleasing ones to date! I did not hold back on the truffle in any way with this one. I used truffle oil, truffle salt, Truffle & Sea Salt Boursin Cheese, AND ate it with Truffle Sea Salt Chips! All that truffle plus the savoury Parmesan cheese makes this a ridiculously delicious, but also very rich and salty. So of course we need the perfect wine pairing to cleanse the palate and balance out those flavours!
What to Pair?
When choosing a wine for this dip, I wanted one that had enough acidity to keep it palate cleansing and refreshing, but also one that had some weight to it to stand up to all that creamy, cheesy richness. I also wanted a wine style that had enough vibrant fruit flavour to balance out the savoury umami flavours, and one with some earthy, mushroomy characteristics. I immediately thought of Nebbiolo!
Nebbiolo is a red Italian grape that’s commonly found in the Piedmont wine region of Italy. It’s generally higher in tannins and alcohol, but it’s naturally lighter in colour than many other bold reds out there, and it has naturally high acidity, making it seem lighter and more refreshing! As with most grapes, not all wine made with Nebbiolo is the same. They can range from bold wines with super intense, mouth-drying tannins (e.g. Barolo DOCG), to lighter, easier drinking wines with more moderate tannins (e.g., Langhe DOC). For this dip, I highly recommend the latter! A big tannin heavy Barolo (while absolutely delicious and spectacular in all ways) would probably be a bit much for this dip, whereas a lighter one is just right!
I ended up pairing this dip with the G.D. Vajra Langhe Rosso (a red blend of primarily Nebbiolo, plus some Barbera and Dolcetto) and is was fantastic! The specific one I had isn’t available on wine.com right now, but the G.D. Vajra Langhe Nebbiolo is, which I think would be even better!
Hot Truffle Parm Dip
