Mixed Seafood Alfredo on Saffron Fettucine with CalChardonnay

Last night’s dinner was TJ’s Mixed Seafood (small shrimp, bay scallops, calimari rings) sautéed in Tahitian Lime Olive Oil and seasoned with SI San Francisco Bay Seafood Seasoning and key Lime Pepper. When the seafood was nearly done I added a cup of Alfredo Sauce with more seafood seasoning, chervil, and tarragon. The sauce was served on Saffron Fettucine. The Pasta was enjoyed with a 1997 Merryvale Reserve Chardonnay - cork barely colored, wine was medium yellow gold in color; good, rich pear, green apple, and citrus fruit, with no sense of oxidation and good acidity; with a medium long fruity finish.

Then for dessert we had aged Manchego and Iberico cheeses with raisins. mixed nuts, and a Portugese wine - a 2004 Prazo de Roriz from the Douro - cork hardly colored, good dark ruby in color; good rich, ripe dark and red fruit with adequate acidity, and resolved tannins; with a medium long fruity finish. It was a good finish to a nice meal.