Tonight’s dinner was Penne alla Vodka with Crab - Filipino crab claws, heated in Meyer Lemon Olive Oil, seasoned with onion powder, SI Spicy Seafood Seasoning, and a little granulated garlic; in Rao’s Vodka Sauce, seasoned with onion powder and chervil; on Penne Rigate. This was enjoyed with a 2000 Shenandoah Vineyards Barbera 'ReZerve - bright red fruit, balanced mid-palate with good acidity; and a medium long, fruity finish. Music was CPE Bach’s Flute Concerti, very nice with dinner.