Tonight’s dinner was Shrimp in an Arriabiata sauce on Penne Rigate. It was the end of our Caribbean white shrimp sautéed in Meyer Lemon olive oil with granulated garlic. When nearly done, I added Rao’s Arriabata sauce. The shrimp and sauce were plated on the Penne Rigate and served with a 1995 Badia a Colibuono Chianti Classico Riserva - cork barely colored; dark ruby in color; pleasant nose and flavors of spicy red and black cherries; balanced mid=palate with adequate acidity and good fruit; and a medium long fruity, slightly drying finish. It was very good with the spicy pasta sauce.
Then for dessert we had Brie de Meaux and Fourme d’Ambert bleu with a young, but tasty 2005 Ch. Rieussec Sauternes. It was good with both cheeses.