Last night’s supper was Rustichella di Abruzzo Tagliarini with Spicy Pork Chorizo, browned in Blood Orange Olive Oil and sliced, and Rao’s Marinara Sauce added to the sliced Chorizo and enhanced with granulated garlic, basil, and oregano. The pasta was enjoyed with a 1988 Ridge Petite Sirah ‘Buchingnani Ranch’ (100% Petite Sirah) - fill a half inch below the capsule, dark ruby garnet in color; Initially some unresolved tannins, but with the spicy chorizo, just rich dark berry fruit and adequate acidity; with a medium long complex, dark berry fruit finish. Then for dessert we each had two each of Pepperidge Farm Chocolate and Chocolate Hazlenut Piroulines with a couple small snifters of Grand Marnier. It made an nice finish to a good meal.
It made an mice finish to a good meal.