Tonight’s supper, to recover from last night’s Burgundy dinner, was a simple crab salad on half a ripe California avocado. The TJ’s Thai crab claw meat was seasoned with SI Spicy Seafood Seasoning, SI Salad Herbs, capers in balsamic, Key Lime Pepper, celery seed, whole grain mustard, and mayonnaise. Kaune’s Food Town still had ripe California Avocados, so I got a couple. Accompanying wine was a 2000 Chevillon Nuits St. George Blanc - light yellow gold in color; rich nose and flavors of nutty, spicy white fruit; mid-palate of rich fruit with slightly low acidity; and a medium-long nutty fruit finish. The acidity was low enough that it wasn’t the best pairing with the crab, but it was still pretty good. This was consumed in early evening, listening to Schubert piano music and string quartets, while watching the shadows creep up the mountains, and seeing the setting sun reflect off windows of homes on the ridges.
Then while watching several TiVo’d shows we finished with Banfi Grappa di Brunello and a small crisp Pink Lady apple. The end of our last bottle was fruity and balanced; the new bottle was a bit hot, interfering with the fruit.