This afternoon’s meal was Rustichella di Abruzzo Fusillini with a tasty guanciale, eggplant, and red pepper sauce, accompanied by a 1995 Badia á Coltibuono Chianti Riserva - dark garnet in color; rich nose and flavors of dried and fresh cherries, spice, and earth; rich spicy fruit mid-palate with good acidity and balance; and a long rich fruity finish. It was very enjoyable with the pasta.
Now I’m off to pour wines at a gallery opening. Then when I come back home we’ll have some zinfandel and cheeses.