A friend--who is a trained, working chef but who doesn't neccessarily keep up with what's going on outside our area--and I had an interesting discussion about this ingredient this weekend. Talking about restaurant menus in places like San Francisco and New York, he says white truffle oil is still 'hot'. I said "no, it's yesterday. It's a useful seasoning ingredient but adding it to a dish doesn't automatically sell covers the way it used to--all the foodies have it at home now."
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov