Last night’s dinner was Red Mesa ‘Gimme Garlic’ Pork Sausage, browned and sliced, in Rao’s Arrabiatta Sauce (with no further seasoning) on Penne Rigate. This was enjoyed with a 2005 A.A. Falletto di Bruno Giacosa Dolcetto di Alba - some tannins left which were tempered by the spicy Arrabiatta; good red and dark cherry fruit, adequate acidity, with a medium long fruity finish.
Then for dessert we had three cheeses, Gloucester, Goat Brie, and Sheep’s Milk Camembert with WF Deluxe Mixed Nuts and a fruity, nice 1987 Ridge Jimsomare Zinfandel - good rich dark berry fruit, barely adequate acidity, with a medium long berry fruit finish.
It was an enjoyable dinner on a cold, dark evening with a nice fire in the fireplace.