Crab Alfredo on Saffron Fettucine with older CalChardonnay

Tonight’s dinner was Tj’s Crab, seasoned with onion powder, Si Spicy Seafood Seasoning, lemon peel, tarragon, and granulated garlic; heated in Meyer Lemon Olive Oil. The Buitoni Alfredo was added after a five minutes of cooking; then after another five minutes, it was served over saffron fettucine, and served with ground nutmeg atop. Wine was a 1997 Grgich Hills Chardonnay - fill still above the capsule, cork lightly colored; light white and yellow fruit; adequate acidty,; with a medium fruity finish.

Then for dessert we had TJ’s Chocolate Bars, milk fro Carolle and 74% Cocoa Dark for me. These were much enjoyed with a half bottle of 1974 Marcarini Barolo ‘La Serra’, left over from a meal a long time ago - color a good ruby-garnet, barely adequate acidity, and a long complex fruity finish.

Dick,

Thanks for pointing me over here. I never noticed this board before.

Question: how many days had the Barolo been opened before you finished it? dc.

Several months. It was in our wine cellar.

It was open for several months???
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So you Audouze’d it.

More or less.

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It had a cork stuffed back in the bottle.