What could be better than world-class Oregon pinot noir wine served with world-class Oregon black truffles?

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What could be better than world-class Oregon pinot noir wine served with world-class Oregon black truffles?

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The French consider Oregon truffles as “non-truffle truffles” or “false truffles,” but chefs across the United States consider them every bit as delicious and exotic as their European cousins and are using them in their culinary masterpieces. In the winter, Oregon truffles have become a festive fixture on the menus of Oregon restaurants specializing in regional cuisine. The late James Beard (1903-1985), American chef and food writer, has been quoted as declaring the Oregon truffle at least as good as Italian white. You will find Oregon truffles in the markets from November to March, but they’re sporadic. In other words, buy them when you see them.

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