Last night’s light supper was linguine mixed with TJ’s crab, seasoned with SI San Francisco Bay Seasoning, onion powder, and tarragon, in Alfredo Sauce. After plating the pasta was topped with chervil and a chiffonade of fresh basil. It was quite tasty with a 2001 Domaine Ponsot Morey St, Denis Blanc ‘Clos des Monts Luisants’ - dark yellow gold in color, very lightly oxidized; good rich white and yellow fruits; light acidity; with a long fruity finish.
Then for dessert, while watching practice for the European Grand Prix at Valencia, Spain, we had Black Diamond Cheddar Cheese with mixed nuts & raisins and a nice 1984 Caymus Napa Valley Zinfandel - dark ruby garnet in color, good rich dark berry fruit, adequate acidity, with a good berry fruit finish.