Tonight’s dinner was a 1/2 lb of King Crab pieces, warmed in Meyer Lemon Olive Oil with a little granulated onion, and finished with a half jar of Rao’s Vodka Sauce. It was served with Saffron Fettucine and topped with Pecorino Romano. The combination of King Crab, Pecorino, and the Vodka Sauce was very flavorful. This was enjoyed with a 2000 Vino Noceto Sangiovese from California’s Shenandoah Valley in Amador County - good fill; cork barely colored; pleasant earthy, slightly spicy nose & flavors of red and dark cherries; mid-palate of adequate acidity and good cherry fruit; and a long complex cherry finish. It was a tasty meal on a cooling evening with a nice fire in our fireplace. After the rich pasta we didn’t need dessert.