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 Truffles are fungi that, like many other mushrooms, live in symbiosis with several different species of trees. They are the most difficult to find and the most sought after in fine cuisine. Moreover, their aroma can also be found in wine. Three different types of truffle are mainly known in Europe: Tuber Aestivum, Tuber Melanosporum and Tuber Magnatum. The first of the three is the least aromatic, the second is the excellent black truffle and last one is the magnificent white truffle.They all have in common a smell which reminds of sulfur or natural gas.
Specifically, the aroma of black truffles is mainly due to Sulphur Dimethyl.
The aroma in white truffles is also due to Methyl Sulphide which is a compound also found in garlic.
In wine the aroma of truffle is usually a result of ageing. Truffle is a tertiary aroma which often appears in high quality Bordeaux, Burgundies, Barolos and Brunellos. In Bordeaux, truffle permeates some aged right bank wines such as Pomerols and Saint-Emilions. Most excellent red wines, after an extensive ageing period, can develop a truffle aroma.
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