Perfect pair

[Florida Jim]

With cauliflower soup drizzled with white truffle oil:

2003 Valdeorra, Val de Sil:

100% godello from 60 year old vines; 13.5% alcohol; nose of honeyed peaches and chewing gum with spice accents, including black pepper; concentrated on the palate with strong flavors that echo the nose, viscosity, good acidity and balance. In the absence of food, the honeyed tones and strong flavors can seem a little much; in its company, the black pepper accents are highlighted, the flavors even out and with this dish, the whole was greater than the sum of the parts. A memorable pairing.

With pasta with brown butter and pine nuts:

1989 Gastaldi, Rosso:

Nebbiolo at 14% alcohol and 15 years in bottle; on several previous occasions this wine has shown too tannic or disjointed, however, tonight it was sublime with very fresh, juicy fruit on the nose and palate (giving the impression of biting into a perfectly ripe piece of fresh fruit), captivating complexity and perfect balance in an integrated, beautifully structured wine. In the absence of the pasta, some of the tannin reappeared to dry out the finish but with it, the tannins completely melted away yet the wine still had grip and substance. Another excellent pairing and, I think, a good example of the axiom “simple food with great wine.”

Best, Jim