Last night’s dinner was Penne Arrabiata with a seafood mix - calamari rings, shrimp, and bay scallops. I sautéed the shrimp for a couple minutes in Meyer Lemon olive oil and garlic, added the scallops, continued sautéing for a couple more minutes, added the calamari, continued for another minute before adding a half jar of Rao’s Arrabiata sauce, heating slowly until the pasta was ready. The spicy pasta dish was enjoyed with a 1991 Michele Chiarlo ‘Countacc’ - cork saturated about a half inch; dark ruby garnet in color with a thin light edge; rich, rustic nose and flavors of dark fruit; mid-palate with adequate acidity and good fruit; and a medium long rich dark fruit finish. I have no idea what varietals went into the wine, but there probably isn’t any merlot or cab, since it was enjoyable.
Then for dessert we had a 2001 Dom. de Pegäu CndP Cuvée Réservée with cheese, nuts, and fruit pastes. The cheeses were a small piece of bleu d’Auvergne and raw-milk Morbier. The fruit pastes were plum, red raspberry, and mango-pineapple. The nuts were deluxe mixed nuts with added hazelnuts. I ate mostly hazelnuts with the cheese. All was enjoyed while watching practice for the Monaco Grand Prix (via TiVo)