Crab in Alfredo Sauce on Saffron Fettucine with Vermentino

Last night’s dinner was crab claw meat in Alfredo Sauce on Rustichella di Abruzzo Saffron Fettucine. The crab was seasoned with onion powder, SI San Francisco Bay Seafood Seasoning, and garlic powder and heated in Meyer lemon olive oil before adding the Alfredo. On plating the pasta and sauce were topped with chervil and at the table a small chiffonade of fresh basil was placed atop. The pasta was enjoyed with with a 2003 Tablas Creek Vermentino - bright white and yellow fruits, good acidity, with a long fruity finish.

Then for dessert we had a Bosc pear with St André cheese and a 1997 Ridge Mazzoni Home Ranch - a field blend of 60% Zinfandel, 20% Carignane, and 20% Petite Sirah; rich dark fruits, adequate acidity, light tannins, with a medium long dark fruit finish. It was enjoyable while watching yesterday’s stage of the TdF.