Spicy Mixed Seafood in Alfredo Sauce on Saffron Fettucine with Silver Oak Chardonnay

Last night for dinner we had TJ’s Mixed Seafood (shrimp, calamari rings, and bay scallops), heated in Meyer Lemon EVOO and seasoned with Si Spicy Seafood Seasoning, granulated onion, tarragon, and a couple turns of the grinder on SI Chipotle Seasoning, with Buitoni Alfredo Sauce stirred in after the seafood was cooked. It was served on Rustichella di Abruzzo Saffron Fettucine. It was bit spicy for Carollee, but I enjoyed it. Wine was a 1984 Silver Oak Chardonnay - medium orange-brown in color, with no sense of oxidation, good secondary white and yellow fruits, barely adequate acidity, with a long developed fruit finish. This wine was much better than the 1983 we had a few days ago.

Then for dessert, we each had a couple glasses of Averna Amaro.