We started this evening with a tasting of wines at Susan’s. Starter was a Castelvero Cortese, Cortese is the grape that makes Gavi; this is a declassified Gavi and a sprightly reasonably non-descript white with no discernable problems. then we had an Abbazia Novacella Sauvignon Blanc from Alto Adige, pleasant, crisp, and minerally. Then we had a rosé from Cantele made from the Negroamaro grape, a rich and flavorful rosé. Next was a Cantele Primitivo from Salento in southern Italy, which didn’t resemble a CalZin in any respect, not as ripe, but with good berry fruit. Then back to Alto Adige for Abbazia Novacella’s Pinot Nero; pleasant but limited Pinot Noir fruit. we finished the reds with a 2004 Barolo from Elvio Cogno, a Barolo light, but quite tasty in context. We finished on a lighter and sweeter note with a Marenco Moscato d’Asti ‘Strev’, slightly frizzante and just delicious; it was a delightful finish.
Tonight’s dinner, after the tasting at Susan’s, was Rao’s Fusilli topped with a mushroom Alfredo, made from Baby Portobellos, small ones sliced in two, three, or four pieces. They were sautéed in a mixture of Blood Orange-infused olive oil and Tuscan EVOO, seasoned with garlic and chervil; after a bit some dry Marsala was added. When the Marsala was reduced, I sucked up the remaining oil with paper towel, added a cup of Alfredo sauce, stirred it around and topped the finally done fusilli with the sauce. This was surprisingly good with a 2003 Poggio Salvi Rosso di Montacino - dark ruby in color; interesting nose and flavors of spicy dark cherries, tempered by earthy notes; bright cherry mid-palate with barely adequate acidiry, and a medium earthy cherry finish. It was quite enjoyable with the pasta.