Spaghetti Aglio e Olio with Red Shrimp & Tomato

Epicurean Exploits - Food and Recipes
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Tonight’s dinner was Spaghetti Aglio e Olio with Red Shimp and Tomato with a lovely 2008 Bastianich Rosato Fruiliani (100% Refosco) - screwcap, bright nose and flavors of light red fruits; mid-palate of adequate acidity. good fruit; and a nice finish of fruit. It was very enjoyable with the dinner. With the addition of tomatoes the rosé was a great choice,

Then to finish, we had a nearly ripe Comice pear with grappas - started with Poli Grappa di Mosacato and fiinished with Badia a Coltibuona wood-aged Grappa di Sangiovese. Carollee also followed the Moscato with Banfi Grappa di Montalcino. All was enjoyed with various TiVo’d shows in our den.

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Interesting, Dick - I drink a lot of Italian wine, but the vast majority of it is nebbiolo & sangiovese, and I don’t think I’ve ever had a 100% refosco wine before. I may have to look that one up.

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The rosé was quite tasty with the chopped fresh tomato atop the garlicky shrimp and spaghetti.

There are a lot of interesting Italian wine grapes besides Sangiovese and Nebiolo.

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Oh, I know (and if I didn’t, I’ve always got Roberto to lecture me). But I generally am a “lazy” wine collector, so unless it’s easily findable, I won’t go to any great efforts to track something down to try. But in the summertime, I do drink a fair amount of Dolcetto and a nice selection of whites from the Alto Adige, and I will pull the cork on an Aglianico from time-to-time. But stuff like Bonarda, Pignoletto, Refosco, etc. requires a little more effort in the search, and I haven’t been willing to make the commitment as of yet [wink.gif]