Crab Alfredo on Garganelli with Pouilly-Fuissé

Tonight’s supper was TJ’s tinned crab, heated in Meyer Lemon olive oil, with dry vermouth, granulated garlic, onion powder, SI Salad herbs; and finished with Buitoni Alfredo sauce; served on Rustichella di Abruzzo Garganelli. This was enjoyed with a 2002 Les Carrons Pouilly-Fuissé Vielles-Vignes from Domaine Robert Denogent - cork saturated a quarter inch; medium yellow-gold in color; rich white & yellow fruit in nose and flavors; barely adequate acidity with complex fruit in the mid-palate; with a medium complex fruit finish; no real signs of the oxidation that was suspected from the color. Enjoyable dinner music was Vivaldi String Symphonies performed briskly by Sergio Lucca and a chamber orchestra.

No dessert while watching qualifying for the Turkish F1 Grand Prix and announcements about the proposed new F1 circuit at Austin TX.