First night of truffles with Trisha here. I had a small vertical of Pride Merlot (2001-2003) that we started with. On the menu was a simple pasta with butter and cheese and some ribeyes from our local butcher, Barron’s, grilled, of course, on the BGE.

We don’t normally age our wines much, but we did find these wines to be interesting and each distinct. The 2002 was the smoothest and the 2001 had a black cherry taste.

I ordered 300g of truffle again and most of that was in one truffle that was almost the size of a baseball. It was too big to fit in our truffle shaver (definitely first world problem), but was the best, most aromatic and flavorful truffle we’ve ever had. Hey, it’s simple geometry. If a truffle dries out proportional to the surface area, it’s roughly spherical, and a sphere increases the volume with the cube of the radius , but the surface area only increases with the square of the radius, it’s definitely more efficient (in terms of freshness/moisture retention) to get a larger single truffle than multiple smaller truffles.

In any case, the result was delicious…the pasta and the steak paired well with the truffle which of course we knew having done many times in the past years. Life is good with good food, good wine, and a good friend.