Penne w'garlic pork sausage in Arrabiatta Sauce and Dolcetto

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.