Fusilli in Vodka Sauce w/Garlicky Pork Sausage w/Zinfandel

Epicurean Exploits - Food and Recipes
1

Last night’s dinner was Red Mesa ‘Gimme Garlic’ pork sausage browned with more garlic and oregano and finished with Rao’s Vodka sauce. It was plated on Rustichella di Abruzzo Fusilli and topped with Parmagiano Reggiano and a chiffonade of fresh basil. All was enjoyed with a 2002 Ridge Zinfandel ‘Dusi Ranch’ - bright red and dark berry fruit, good acidity, light tannins, with a medium long berry fruit finish. It had much brighter fruit than the 2001 we had the previous night.

Then for dessert we had Stilton and Affinois Goat Brie with four fruit pastes - Pear, Ginger-Orange, Apricot, and Pear-Apple-Walnut. The stilton was good with the pear and pear-apple-walnut pastes. The goat brie was good with all. Wine was a dark berry fruited 1999 Ravenswood Zinfandel ‘Belloni Ranch’. It was enjoyable with the cheeses and fruit pastes.

2

Dick, I have always enjoyed the culinary adventures that you & Carolee embark upon. And I would add that I am also a long-time admirer of Paul Draper’s work. All that said, where was your chianti for that main course, buddy - the flavors in that dish practically scream for a nice chianti. C’mon Dick, work with me here [wink.gif] .

3

I know a Chianti would be good, but the garlic said Zin to me.