A small group of friends is planning to splurge on white Alba truffles to shave over a simple tajarin/tagliatelle that will showcase the truffles.
We will have the pasta as a secondi/main course and want to select the best wine to complement the dish. Should we go for Roero Arnais, or a Piemontese red? Barbaresco? Dolcetto?
We need the help of the CH wine mavens!
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