Under the current circumstances, we have been ordering most of our groceries and household supplies from different sources. Many of these sources are overwhelmed by the demand placed on them and some time the wrong items are sent. Michele ordered pork sausages with fennel but when they arrived they turned out to be chicken sausages with parsley and cheese. Chicken sausages are usually beneath her consideration, but they were here and we were hungry, so Michele decided to cook them.
For an appetizer we had two different types of pecorino cheese, salami , taralli, and Italian “Air Bread”, crisp crackers that Michele had come across at Eataly.
The main course was the chicken sausages with sauteed peppers and red onions. The sausages were much improved by the peppers and together with the wonderful Chinon , it was a good meal.
On the platter
On the plate with a crisp ciabatta roll.
Chinon “Les Picasses” 1989 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging in tank and bottle before release for about four years. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.
For dessert, we had some homemade Wine Cookies with espresso.
The first celebration took place at the Oriental Gardens restaurant in New York Cities China Town
Soft Shell Crabs and they were fantastic!
We started with the Champagne Krug 1990 from the Krug Collection.
Then a fried sole with scallions.
Chablis Grand Cru just great
Puligny- Montrachet needs more time
1979 Chinon excellent
There was more food and wine but I got caught up in the eating and drinking.
Next on to La Pizza Fresca
We started with Krug NV
Then Chianti Classico 1971 Riserva Ducale from Ruffino
Chateaueuf-du-Papes 1990 right on the money
Amarone 1967 Bertani
Pizza with Prosciutto
A young man waiting for his pizza
Next was Gastronomia Siciliana Norma
Buratta with arugula
Spaghetti with sea urchin (ricci di Mare) was fantastic
Chianti Classico 1996
Pizza with porchetta
Barolo 1989 – barolo at its best 1989 was a great vintage!
Filed under Amarone, Barolo, Benanti, Chablis, Champagne, Chateaneuf du Pape, Chianti Classico, Krug, Krug Champagne, La Pizza Fresca, Olga Chinon, Pizza, Pizza and Wine, Principe Corsini, Uncategorized