White Truffle Garlic Parm Dip & Pinot Noir

DAY 6: 20 Days of Game Day Dips

If the words 'Truffle', 'Parmesan', and 'Pinot Noir' aren't enough to convince you, hear this: You should probably double this recipe (and keep half for yourself), because it’s a guaranteed first down, and the second you try it you probably won't want to share!

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Wine Pairing

You could go a few ways with this one - it would be phenomenal with a crisp Italian white, a creamy White Burgundy, or event vibrant bubbles! But I went in a totally different direction and paired this truffly treat with Pinot Noir - and it was awesome. BUT not all Pinot Noir is created equal. Some styles would be overpowering for this dip, like those from warmer climates and with a heavier use of oak (e.g., most from California). This dip needs a crisp, tart, earthy pinot. So ideally one from a cool-climate region, with a bit of age on it, and with an ‘old world’ vibe. Keep scrolling for my recommendation!

Why does this pairing work?

• Contrasting textures: The wine’s tart acidity cuts through the creamy richness of the dip

• Matching flavours: The wine’s earthy, mushroomy flavours match that earthy truffle

• Complementary flavours: The wine’s bright fruit flavours are enhanced by the umami goodness from both the truffle and the parm, and help to balance the flavour profile of the dip by contrasting the earthiness.

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My Recommendation

I highly recommend the Idun Crèpuscule Pinot Noir from Elgin, South Africa. This is a cool-climate region that produces fantastic, fresh, and elegant Pinot Noir that are similar in style to those from Burgundy, France! In other words, crisp and complex with a beautiful balance of fruit and earthiness.

I had a 2020 Vintage of this Pinot (and I believe 2021 is their most recent one), which means it will have more of those mushroomy, earthy vibes from the last 4-5 years of aging! This wine is a light bodied red with notes of red cherry, cranberry, spice, mushroom, potting soil, and wet leaves. It has super soft, light tannins and bright acidity, making it the perfect match for this dip. You can buy this one from my online storefront with Highlander Wine & Spirits if you live in the Calgary area, or order it through Vivino if you live elsewhere!

If you can’t find this wine, here are some great alternatives:

Pairing Alternatives

If you’re looking for another wine that’s going to give you a similar pairing experience to a pinot noir, go for a Red Burgungy, Beaujolais or an Austrian Zweigelt!

If you’re looking for a different style of wine pairing, try an Italian sparkling wine (like Prosecco or Franciacorta), a medium to full-bodied white from France (like a White Burgundy or White Rhône Blend), or a crisp Italian white, like a Verdicchio!

If wine isn’t your thing, you could also pair it with a Belgian Blonde Ale, Elderflower Gimlet, or an iced jasmine tea with lemon!

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Recipe: White Truffle Garlic Parm Dip

Servings: 4-6
Prep time: 10 minutes

Ingredients

• 1 cup sour cream

• 1/4 cup mayonnaise

• 1/2 lemon, juiced

• 1 tbsp truffle oil

• 2 garlic cloves, pressed

• 1 tbsp fresh oregano, chopped (set some aside for topping)

• 1 cup Parmesan cheese, finely shredded (set aside approx. 1/2 cup for topping)

• 1 cup Gruyère, finely shredded

Toppings:

• White truffle oil drizzle

• Fresh oregano

• Lemon zest curls

• Black pepper

• Fresh grated Parmesan

Directions

1. Set aside some chopped oregano and grated Parmesan cheese for the topping, and then combine all remaining ingredients in a medium-sized mixing bowl. Optional but recommended: Refrigerate for 1 hour or overnight if possible.

2. If time allows, cover and refrigerate the dip for at least 1 hour, or overnight if possible.

3. Transfer dip to your serving dish of choice and top with a drizzle of white truffle oil, reserved oregano, lemon zest curls, black pepper, and freshly grated Parmesan.

4. Serve with original flavoured chips or Garlic Parmesan Pretzel Crisps and enjoy!

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Notes & Stuff

Substitutions

• Sour cream: Replace with full fat plain Greek yogurt (11% is best)

• Mayonnaise: Can replace with 1/4 more sour cream (or Greek yogurt)

• Parmesan: Can replace with Asiago, Grana Padano, or Pecorino Romano

• Gruyere: Can replace with Comté or Manchego

Storage Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavour will continue to meld and improve as the dip sits in the fridge.

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Give it a try and let me know what you think!!