Penne alla Vodka with Crab and Rosé

Epicurean Exploits - Food and Recipes
#1

Tonight’s dinner was Penne Rigate with a sauce of 1/3 lb of crab claw meat, warmed in Meyer Lemon Olive Oil with a little onion powder. The crab was mixed with Rao’s Vodka Sauce. When the Penne was done, the sauce was plated over it. The pasta dish was enjoyed with an Alois Lageder Lagrein Rosé from Southern Alto Adige. I’d decided that a white wine would not be the best, nor would a Chianti or Cal-Sangiovese, they’d be too much; so the rosé was the right answer- complex dark red fruits in nose & flavors, rich mid-palate with good acidity and balancing fruit; and a medium long rich red fruit finish.

Then to finish, keeping with the Italian theme was a crisp Pink Lady apple with grappas. We started with Moscato di Poli, then Banfi Grappa di Montalcino, and I finished with wood-aged Badia a Colitibuono Grappa di Sangiovese. All were nice, if a little hot, with the apple.

#2

Love Lageder’s Rose.

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#3

We do too. We got a half case this summer from Casa del Vino and only have one or two bottles left.