Tonight’s dinner, after the interesting tasting at Susan’s, was a half pound of King Crab leg pieces in an Alfredo Sauce with added Chervil on Saffron Fettucine. The already cooked crab was heated with a little Meyer lemon olive oil and then the Alfredo Sauce was added. Near the end of heating, a little chervil was added. The crab Alfredo was ladelled atop the fettucine and served. It was enjoyed with a lovely 2004 Dom. Marc Morey et Fils Chassagne-Montrachet 1 er Cru ‘Les Caillerets’ - fill barely below the cork; rich nose and flavors of spicy pear, quince, and melon; barely adequate acidity; a balanced mid-palate of spicy fruit; with an extremely long spicy fruit finish. There were times I wanted to have some water, but the finish was still there. Wow!!