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.