A Sublime Wine and Food Pairing

Last night I had one of those wine pairing experiences that brought immeasurable joy into my heart and mouth. This doesn't happen very often. The food is usually good or better. The wine is also usually good or better. But synergy between the two can occur quite infrequently. This synergy happens when the food and wine, consumed together, transcend to a higher plane of flavor and intensity. It startles you into higher conscious awareness of what you are eating and drinking. Too many touchy-feely thoughts? Probably. But at a base level, what it comes down to is that you start eyeing your dinner companions and the wine bottle. Greed. Everyman and woman for themselves. This pairing is too good, and there is only one bottle of that wine available! Hands off! Ah, well. There is always more wine, and it IS better to share.

The dinner was left-over cassoulet. The wine was a 2001 Chateau Peyros Madiran Vieilles Vignes. 60% Tannat and 40% Cabernet Franc. Chateau Peyros makes a few different wines and it seems they have modernized their wine making facilities, proudly stating they have stainless steel tanks, temperature control and a micro-oxogenator. I generally prefer wines less tampered with, but micro-oxygenation isn't as bad to me as reverse osmosis, or adding oak chips or chestnut tannins.

The wine by itself had a very dark and deep scarlet color, very dark. Aromas of caraway, licorice, dark blackberry fruit, and lead pencil. Very precise, and enticing. Flavors of subdued blackberry fruit, licorice, soft tannins, balanced. Very dry, medium to long finish. I would rate this wine: Very Good-. Buy again: yes.

The wine with the cassoulet, all of the above, but, the fruit flavors all but went away and the caraway and licorice flavors were heightened. The cassoulet flavors were so enhanced, it was like looking at something through a 10x lens, but through the sensation of taste. I would rate this wine with the food, Excellent-. Buy again: most definitely!