Tonight I made Spaghetti and cheese; a great recipe out of a great book called The Tenth Muse by Judith Jones. I opened the Steltzner 2005 Claret, which was the best after almost an hour of breathing. Thick, thick purple syrup. The nose was like I just picked a bunch of service berries, purple grapes, bluish purple skinned plums and Black currants. Did I make jam?
It went fantastic with my cheese Spaghetti. It was a little dry at the finish, but clean. I almost think my teeth are purple.
Really nice, I'd have it if I made a cheese fondue. Maybe even warmed big fat Barese Olives..Feta ..Calamatas..
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