Tonight’s dinner after the tasting at Susan’s, was fresh Pink Shrimp from Florida’s Gulf Coast - lightly sautéed in Key Lime Olive Oil and finished with an Arugula, Pine Nut, Parmagiano pesto added to a dry vermouth reduction of the pan drippings. This was served on Rustichella di Abruzzo Fusillotti. All was very good with a 1997 Chianti Classico Riserva from Castello della Panneratta - bright ruby-garnet color with a very thin light edge; rich nose & flavors of spicy red cherries; complex, balanced, fruity mid-palate with good acidity (to match with the shrimp and arugula); and a long complex spicy fruit finish. It was a surprisingly great match.
Then for dessert we had three cheeses - Brie de Meaux, Raw-milk Morbier, and Fontina Fontal with a lovely 2005 Chateau Rieussec = bright full-bodied complex white fruit, not as sweet as the last one we had, with a very long complex finish. It was absolutely delightful with the cheeses.