Could this year be the year that California’s Wine Country produces its first cultivated black truffle?
That was the burning question on everyone’s mind at the 6th annual Napa Truffle Festival in mid-January, when truffle lovers gathered in the Napa Valley for a long weekend of scientific workshops and culinary adventures hosted by the American Truffle Company (ATC).
“Where are the truffles?,” asked one of the festival-goers gathered at well-known vintner Robert Sinskey’s vineyard in the Carneros region for an orchard tour and truffle dog demonstration.
The anticipation was fueled by an article published in September by Forbes, speculating that the annual festival may soon celebrate the discovery of the first truffle growing underground at Sinskey’s orchard in southern Sonoma.
The 5-year-old orchard at Scintilla Vineyard was the first winery property in California to join the American Truffle Company’s grower-partnership program. Since then, other local vintners and growers have joined the effort, including Peju Province Winery in Rutherford.
This year, Sinskey’s oak and hazelnut orchard has reached the pivotal point of 5 to 7 years, when orchards are expected to start to produce truffles. Dogs trained to sniff out the aromatic truffles had reportedly started to sense activity in the orchard’s underground mycelium, the part of the fungus that consists of branching, thread-like hyphae.
As for that rhetorical question – Where are the truffles? – Sinskey replied optimistically, “Any day now.”
During the orchard tour, the truffle dogs were asked to demonstrate their olfactory prowess by rooting out tiny vials of truffle oil, made from the black, Périgord winter truffles that are generally harvested from late December through March. (The orchard also includes trees inoculated with the Burgundy black summer truffles, which are harvested from September through December.)
So what’s the big deal about these aromatic truffles, famously described by French gourmet Jean Anthelme Brillat-Savarin as “the diamond of the kitchen?”
The lumpy, fruiting bodies of the subterranean fungi are so costly and extravagant that only the top tier of restaurant chefs in the U.S. can afford to use them, and because they are so rare, demand tends to outpace supply. The black Périgord truffle prices range from $800 to $1,200 a pound, while the Burgundy summer truffles range from 300-$400 a pound.
Truffles have been successfully cultivated in many parts of the world for more than 50 years, including France, Italy, Spain and Australia. The truffles at this year’s festival came from a trusted truffle purveyor from Italy, who also sourced a few Italian chefs.
So why not just continue to import truffles? The reason lies in the connection between freshness and flavor.
“Truffles have a half life of 4 to 5 days.” said Robert Chang of San Mateo, managing director of the ATC. “The aroma starts disintegrating, so after that, you’ve lost a third to a half of the aroma.”
If you’re eating an imported truffle, it’s probably at least four to six days after it’s been harvested, meaning it’s past its prime.
However, once one of the ACT’s grower partners in Wine Country starts to produce - and hope still springs eternal at the Sinskey property - Chang said he has a system in place to get the truffles to La Toque in downtown Napa in 20 minutes, or anywhere in the U.S. within 10 hours. That will preserve their bold but fleeting flavor.
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