Easter Dinner 2014

Grilled Chicken Parm & Tuttorosso

Bill and I spent Easter at home just two of us this year.  We decided to use the Roasted Garlic & Basil Tomato Sauce we canned last fall and make our version of Grilled Chicken Parmesan with Basil Fettuccine and Grilled Asparagus.  We paired Brian Carter Cellars Tuttorosso (see label below) with our dinner.  This is a Sangiovese primary blended with Cabernet and Syrah from Washington.  It was a great pairing , the Sangiovese held up really well against the garlic and tomato.  It had nice Cherry upfront, medium body and nice fruit mid palate and a nice light cherry finish.

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