Main Course: Truffle Linguine - There is nothing that quite tastes like black truffles, and this dish really allows them to shine through. There is no need for too much in the way of spices with the intense flavors brought to the mix by these marvelous tubers. In fact, too much spice would detract from the star ingredient.

Spinach Salad with Truffle Dressing - More than a simple salad would just muddle up the flavors of the truffle oil, so keep it simple.. If you are feeling particularly generous you could also shave a little bit of the truffles over the top of the salad prior to serving. Salad is always problematic in wine pairings, but the oil and champagne vinegar made a nice bridge back to the Pinot.

Wine: 2003 Gloria Ferrer Gravel Knob Vineyard Pinot Noir, Los Carneros: You just can't say enough good things about this wine and its ability to work with food. This is a Pinot that is best described as luscious, with its great rich earthiness and fairly full body. The wine has plenty of ripe, black cherry and even plum that is beautifully balanced with a bit of minerality and herbs. The wine's acidity worked nicely with the richness of the mushroom sauce, cleansing the palate between each bite. The smoke and toast notes of this wine acted a great bridge to the toasted nuttiness of the truffles. Its earthy, forest floor qualities are a natural platform to pair against mushrooms. This was a pairing that worked flawlessly..

2 packages dried porcini mushrooms (.5 oz)
1/2 lb crimini mushrooms, chopped
12 oz egg noodles
2 tbsp Porcini or truffle infused Olive Oil
2 tbsp butter
1/4 cup Pinot Noir
4 oz goat cheese
1 oz black truffles
2 oz parmesan cheese
1/2 tsp salt & 1/4 tsp pepper
Soak dried mushrooms in warm water until soft, a minimum of 30 minutes. Drain and retain water. Begin cooking noodles according to package. Heat olive oil in saute pan on medium high heat, add mushrooms. Cook until mushrooms are slightly tender, about 10 minutes. Add butter to pan and cook until melted. Add Pinot Noir and 1/4 cup water from mushrooms. Cook on medium until liquid is reduced by 1/2 (about 10 minutes). Add Goat cheese and cook until melted into sauce. Drain cooked linguine and put in large serving bowl and pour mushroom sauce over top of noodles, mix well. Spoon on to individual plates. Shave truffles over top of noodles and then top with grated parmesan cheese.

1 bunch fresh spinach
1/2 red onion, julienned
1 cup cherry tomatoes, quartered
Grated parmesan cheese
2 tbsp Black Truffle infused oil
1 tbsp olive oil
1 tbsp champagne vinegar
ground pepper
salt to taste

Put vinegar in a medium sized mixing bowl. Slowly pour in the truffle while whisking and then the olive oil. Continue to whisk until emulsified. Break spinach off of stems, wash and drain. Place in a large salad bowl. Top with oil and vinegar dressing and toss. Add onion and tomatoes, grind fresh pepper and salt over the top. Toss again. Place onto individual salad plates and top with grated parmesan cheese.