Last night supper was Garganelli topped with a sauce made from Red Mesa Gimme Garlic pork sausage in a sauce made from a 303 tin of chopped tomatoes, seasoned with garlic, oregano, and basil. This was served after a nice tasting of Torbreck wines at Susan’s. At the dining table the pasta was topped with freshly grated Parmagiano Reggiano and a chiffonade of fresh basil. Wine was a lovely 1996 Grgich Hills Zinfandel - bright dark berry fruit, adequate acidity, with a medium long berry fruit finish. This was followed, while watching the next stage of the Dauphine and practice for the Canadian Formula 1 Grand Prix at Montreal’s Gilles Villeneuve Park, with another large organic Pink Lady apple, thinly sliced and nice and crisp, acidic and fruity, with a glass of ‘La Vielle Prune’ plum brandy. It was an enjoyable finish
Whatsamatta there, Dick - where’s the Chianti pairing with this dish, maybe a Montepulciano d’Abruzzo?
Zinfandel?Zinfandel!
There was enough garlic in the dish, that I decided to have a Zinfandel with it.