Fusilli Arrabiatta w/Garlicky Pork Sausage

Last night’s dinner was Red Mesa ‘Gimme Garlic’ Pork Sausage in Rao’s Arrabiatta Sauce on Fusilli, topped with Parmagiano Reggiano and a chiffonade of fresh basil. It was very much enjoyed with a 2000 Ridge Zinfandel ‘Buchignani Ranch’ (81% Zin, 19% Carignane) [sorry, Bob Hughes, but the spicy sauce and garlicky sausage said Zin to us] - dark spicy, rich berry fruit. adequate acidity, with a medium long berry fruit finish.

Then for dessert we had a nice 1996 Grgich Hills Sonoma Zinfandel - spicy, complex red and dark berry fruit, adequate acidity, with a medium long complex berry finish; with three cheeses: brie, goat brie, and St. André; and WF Deluxe Mixed Nuts and TJ’s Jumbo Raisin Medley. It was a nice conclusion to a really enjoyable meal.