Tonight’s supper was Rao’s Arrabiatta sauce seasoned with basil, oregano, and chopped garlic with Red Mesa Pork Chorizo and italian-Seasoned Pork Sausages on Rustichella di Abruzzo Penne Rigate with a topknot of basil. Wine was a Sobon Estate ReZerve Estate Syrah - Cork saturated a rough half inch, dark ruby in color; dark beery fruit in nose and flavors with adequate acidity, and few tannins; with a medium long berry fruit finish.
Then to finish we shared a half a Fuji apple with a couple glasses of Banfi Grpaa di Montalcino; it made a nice finish to a good light meal.