Two wines with dinner

[Florida Jim]

With insalata Caprese:

2003 Mustilli, Falanghina Sant’ Agata dei Goti:

Very charming wine with no evidence of over-ripeness or high alcohol, bright flavors with a distinct mineral note, the slightest touch of mustiness and a medium finish. The mustiness was not akin to “cork” but more like an unfocused flint or mineral element. In any event, it was excellent with the dish.

With pasta with feta marinated in herbs and oil, with chicken, broccoli and olives:

1996 Elvio Pertinace, Langhe:

The label says its 70% nebbiolo, 15% barbera and 15% cabernet sauvignon; I say it’s velvety on the palate; rich and deep with some poop on the nose but none on the palate and a well-concentrated and balanced example of what can be done with this kind of blend if one leaves the wood to a minimum. A delicious wine alone and with the dish.

Best, Jim