Tonight’s supper was Portabello, Porcini, & Truffle Cream Soup enjoyed with large Sardines in soy oil. We had this with an Alexia roll for me and crackers for Carollee. Wine was a 1997 Ridge Cal Super-Tuscan, labeled Sangiovese, but 83% Sangiovese & 17% Merlot - I am always amazed by the way merlot reduces the cherry fruit of sangiovese - dark garnet in color with a very narrow light edge; muted cherry fruit, covered by herbs and harsh tannins; mid-palate with muted fruit and herbal tannins; and a medium long herbal fruit finish. I guess this was why it was still in our cellar.
So many wonderful, magical mushrooms in that meal!!! Add some sardines, and you’ve got richness I can’t even fathom!
It was a rich and very tasty soup.