Classic Bordeaux
Color Garnet
Palate As it warms, candied plums, cedar wood, and pipe tobacco emerge. The wine shows great reach and depth, with hints of cacao and carob that juxtapose its growing structure. The finish perfectly balances refreshing acid with fine-grained tannins and a note of crème brûlée.
A ski lodge at the end of the day, the most dedicated visitors finishing the last runs as the setting sun gives way to a roaring fireplace with fresh logs on the pile. Hints of toasted oak intertwine with a steaming glass of hot cocoa and half-melted mini marshmallows. Desserts emerge from the kitchen — chocolate, cinnamon, and clove — setting the stage for a long night of revelry with friends old and new.
92-94 Points · Jeb Dunnuck
Retail
$85.00
750 ml
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See the pairing ↓
Neeta’s Pairing Table
Ingredients: Carob Bean Powder, Porcini Mushroom, Truffle dust, Truffle Salt, Piment d'Espelette, Shitake Mushroom, Nutritional Yeast, Granulated Garlic, Shallots, Black Pepper, Bay Leaves ground, Rosemary Notes: An artisanal, umami-rich blend crafted around carob, porcini, and shiitake mushrooms, elevated by luxurious truffle dust and truffle salt. Subtle heat from Piment d'Espelette mixes with garlic, shallots, and fragrant herbs to deliver immediate depth to soft eggs, creamy risottos, and rich potato gratins. Best added at the end of cooking to preserve its delicate aromatics.
LXV Nuit de Truffe Spice Blend · $9.00
Ingredients: Carob Bean Powder, Porcini Mushroom, Truffle dust, Truffle Salt, Piment d'Espelette, Shitake Mushroom, Nutritional Yeast, Granulated Garlic, Shallots, Black Pepper, Bay Leaves ground, Rosemary Notes: An artisanal, umami-rich blend crafted around carob, porcini, and shiitake mushrooms, elevated by luxurious truffle dust and truffle salt. Subtle heat from Piment d'Espelette mixes with garlic, shallots, and fragrant herbs to deliver immediate depth to soft eggs, creamy risottos, and rich potato gratins. Best added at the end of cooking to preserve its delicate aromatics.
20 mins + 50-60 mins · 9 steps
Thin-sliced Yukon Golds baked in Nuit de Truffe cream under a blanket of Gruyère. Assemble ahead and bake just before dinner.
You’ll need: 2 lb Yukon Gold potatoes, 2 cups heavy cream, 1 cup grated Gruyère, 2 tsp Nuit de Truffe + 1 more
View the full recipe →Also try: Truffle Mushroom Risotto · Truffled Eggs on Toast
1 bottle + LXV Nuit de Truffe Spice Blend · $94.00 · recipe online
