Spicy Crab Alfredo on Pasta with Chassagne

Tonight’s dinner was a lightly spicy Crab Alfredo Sauce on Tagliatelle, crab claw meat seasoned with SI Spicy Seafood Seasoning, Key Lime Pepper, Tahitian Lime-infused olive oil, and black pepper in a rich Alfredo sauce. Wine was a 2000 Chateau de la Maltroye Chassagne-Montrachet ‘Clos de Chateau fe la Maltroye’ - medium greenish-gold in color; rich nose and flavors of spicy, flowery white fruits; rich, full fruity middle, with adequate acidity; and a long complex fruit finish. It was a good match with the Crab Alfredo, all enjoyed while watching the shadows creep up the mountains and listening to Schubert’s String Quintet.

Then for dessert, while watching three episodes of ‘24’ via TiVo, we had the leftover cheeses from a few nights ago - Chaumes, Hudson Valley ‘Camembert’, St. Andre, & Brie de Meaux with mixed nuts, raisins, and a 1983 Chateau Montelena Estate Zinfandel - dark garnet in color with no light edge; rich earthy, brambly berry fruit in nose and flavors; resolved tannins, berries, and a bit of acidity in the mid-palate; and a medium long earthy berry fruit finish. A nice finish on a warm Spring-like day with very light breezes.