Tonight’s light supper (after lunch at Maria’s) was popcorn with truffle butter and truffle salt accompanied by a delightful 1979 Long Napa Valley Cabernet Sauvignon - fill a half cm above the shoulder; the cork was a disaster - corkscrew pulled the center out, I switched to an Ah-So and got all but the bottom 1/2 inch, after that I got pieces out and ended up pouring through a coarse strainer to get the pieces of cork; color a very dark ruby, no signs of age; rich nose and flavors of earthy cassis and dark fruit, with no greenness; pleasant mid-palate of light acidity, good dark fruit, and fully resolved tannins; and a long earthy dark fruit finish. It went very nicely with the truffled popcorn.
mmmmmmmmmmm yum truffled popcorn
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Dick, I swear, I’m gonna come out there just to eat with you!!! OMG, man, seriously!
We had truffled popcorn at an offline at Jock Wulfson’s place in Phoenix. It was a great match with vintage Champagne. Harder for me to picture it with Cali Cab. I’ll have to try it some time.
Bet the truffle characteristic would make a better match with a red Burg or Nebbiolo-based bottle.
Look at Jaime all gettin’ into the fancy pairings!!
Muy bien!!
As i’ve said before old CalCab, with much reduced tannins, goes nicely with popcorn. Since the only thing we drink CalCabs with is the popcorn, I don’t see any reason to drink wines with popcorn that we’d much rather have with something else.
Dick, do you pop the popcorn with truffle butter mixed in with the oil? Or do you just drizzle it in afterwards?
I don’t pop the corh in truffle stuff. I put a couple tablespoons of oil in the pan begin heating it and after it’s hot add the poppcorn. I put the truffle salt and truffle butter on after it’s done.