Who would have thought...Silver Oak and Popcorn?

Epicurean Exploits - Food and Recipes
1

So was drinking off an '01 Silver Oak Alexander the past two nights, was really less than impressed with the wine last night, seemed very light and uninspired. Tonight, got a whim up my butt to try a recipe I had seen for a Basque Popcorn - Popcorn with Marcona almonds and seasoned with Piment d’Espelette (a Spanish red pepper that is actually AOC governed).

First, the popcorn was friggin’ delicious! But when I grabbed my wine glass and chased with the SO, damn. Woke that wine right up in my mouth, pulled a nice amount of red fruits, cedar, bit of the green pepper to life.

I’m guessing the pepper would liven up just about anything (steak, eggs, risotto), gonna have to keep that in mind next time I get a bottle that seems a bit closed out and needs a boost.

2

Sounds like the popcorn did the trick. I suspect it might have woken up 2 buck chuck Cab!

3

I’m not a fan of Silver Oak Cabs, but for a number of years now we’ve been enjoying older cabs with popcorn in various forms. Our favorite is truffled popcorn, using both truffle salt and truffle butter. In fact with popcorn is the only time we drink CalCabs.

4

I’ve heard good things about that. I have some Truffle salt, I think I will try that some time.