Shepherd's Lamb & Green Chile Sausage in Rao's Marinara Sauce with Barbaresco

Last night’s supper was Shepherd’s Lamb and Green Chile Sausage browned and sliced with Rao’s Marinara Sauce, enhanced with fresh basil, granulated garlic, oregano, and onion powder; on organic penne rigate; topped with a mixture of Pecorino Romano and Parmagiano Reggiano and a chiffonade of fresh basil. Wine was a slightly tannic 1996 A.A. Falleto di Bruno Giacosa Barbaresco - fill an 1/8 inch below the capsule, cork colored about a 1/4 inch, initial taste was quite tannic, so we ran it through our Vinturi twice to aerate it, that reduced the tannins noticibly and enhanced the fruit; after the vinturi it had light tannins and rich cherry-berry fruit and adequate acidity; with a long fruity, slightly tannic finish.

Then for dessert we had Doux de Montaigne and Double Cream Brie cheeses with pistachios and a very good 1984 Chateau Montelena Zinfandel - fill a 1/4 inch below the capsule; cork colored a rough 1/2 inch; good, complex dark berry fruit with some acidity; with a long, complex dark berry fruit finish. It was quite tasty with the cheeses and pistachios.

A 28 year old Zin that is still going strong! I drink a lot of the Montelena Estate Cab and the Chard, but we have had the Zin only twice ( the 2004 and 2005). According to CT, we liked it both times. Not sure why, but when I thin Zin I don’t think of Montelena. Maybe I should.

Ch. Montelena is one of them that ages gracefully.