We needed a wine for a cheese course...Pug's Leap Goat, Fiscalini Farms Bandage Wrapped Cheddar, and Rogue River Smoky Blue...so I grabbed this NSG. Figured it wouldn't be all that great, but would likely serve as a sturdy wine with the cheese.
(Despite what a lot of the 'experts' say, I like red Burgundy with cheese.)
The NSG, by itself, was decent---not all that great, wouldn't turn anyone's head, but decent, with a strong, solid core of fruit and acidity. Like I thought, sturdy.
With the Pug's Leap, it was just okay. The Smoky blue totally obliterated the wine; stripped it of fruit and nullified the acidity. At that point, the wine could've been Carlo Rossi.
But with the Fiscalini Cheddar, it was a wondrous thing indeed. The sharp, crumbly aged cheddar made the wine taste better. And the wine made the cheese taste better as well.
I like to think Florida Jim would have approved.