The great 19th-century epicure Jean Anthelme Brillat-Savarin once called truffles \u201cthe very diamond of gastronomy.\u201d In that line of thought, Italian white truffles, which grow wild from late summer through winter, are the most coveted gems of all.\r\n\r\nThough they\u2019re found throughout Italy, as well as other countries in the Adriatic region, those from Piedmont are considered the gold standard. These pricy fungi grow underground and share chemical compounds with some beguiling, not-always-pleasant aromas like wet dog. When you pair with wine, focus on their many more attractive attributes.\r\nMushroomy\r\nWith similar woodsy, mushroom-like notes\u2014and even aromas of white truffles\u2014Barolo is a classic pairing. Made from Nebbiolo in the area just southwest of Alba, the informal truffle capital of Italy, its tannins help cut the richness of truffle-laced pastas and risottos.\r\nEarthy\r\nWhite truffles smell invitingly of the wet soil in which they grow. An exuberantly fruity Pinot Noir could overwhelm this quality, but one of the earthiest and most elegant expressions of the grape, red Burgundy, would be an ideal match. If you\u2019re able to splurge, opt for a Grand Cru from the C\u00f4te de Nuits.\r\nHoneyed\r\nWhile they don\u2019t necessarily smell sugary sweet, white truffles have a floral and spicy sweetness reminiscent of honey. Marsanne features honeyed pear, apricot, acacia and Christmas spice flavors that will bring out the truffles\u2019 richer side. Marsanne-based Hermitage Blanc would be an especially luxe option.\r\nGarlicky\r\nWhite truffle has an appealingly pungent garlic aroma, but you won\u2019t want that sulfurous note in your wine. Choose to sip something with flavors that complement garlic, like the olive, bacon and peppery notes of C\u00f4te-R\u00f4tie. This Northern Rh\u00f4ne wine represents the pinnacle of Syrah.