"It's a myth that wine used for cooking should be cheap [or a week old]," says Oregon reviewer Erin Brooks. "Cook with great wine because the better the wine used in a recipe, the better the expression of the dish. I cook with wine often and enjoy using the same wine in a recipe as I do for the table. Chef Adey's bucatini is the perfect opportunity to let one wine carry an entire meal. I would (naturally) go for an Oregon Chardonnay, which has enough texture and oomph for a creamy, cheesy pasta but isn't overpowered by oak. Try Domaine Serene's 2016 Chardonnay Evenstad Reserve, a wonderfully rich expression of Oregon Chardonnay. You only need a couple of ounces for the bucatini, so you'll have plenty to enjoy at the table." 

"White truffles, you say? There's no better match to the great white tuber than Italy's Barolo, 'the king of wines, wine of kings,'" says Italy reviewer Monica Larner. "There are many excellent wines to choose from, but one Barolo that stands out for its elegance and finesse is the Fratelli Alessandria 2013 Barolo Monvigliero. When made in the best vintages such as 2013, Nebbiolo gives off ethereal whiffs of violets, licorice, cola and you guessed it, white truffle. If you can, find an older vintage of this wine from 2010, 2006 or 2001, even better yet." 

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