https://transculturalexchange.org/jq5b7dcc3z 
This evening for dinner Paul made pasta with alfredo sauce with diced chicken. For the wine, Warren picked out a 2001 Piedmont Vineyards chardonnay. It’s fermented in stainless steel tanks so it does not have the oaky character of many chardonnays. This one was more fruity. It had a nice color and went well with the meal.
Before dinner we had were decorating the Christmas tree and having some simple nibbles. With the nibbles we selected the Chesapeake Wine Company Blue Crab Blanc. It went well with cheeses, smoked ham, crackers, and almonds.
https://mandikaye.com/blog/d86p9xbsNice choice of wines for this evening’s events.
Yesterday Warren and I went to Gadino Cellars with our friend David. The wines were actually well crafted; this is a first-year winery in Rappahanock County, and they’ve created some very good wines. The whites were particularly good. The Chardonnay was done in a California style, but less oaky and certainly very crisp. The Viognier was a surprise—less oaked with more prominent fruit flavors. Warren bought a bottle of this one, and Viognier is not usually his “glass of wine”. Gadino only had two reds to taste. The first was a Merlot, and it was quite good though perhaps a bit young. Red currants and cherries came to mind with a nice finish; Paul, Warren and their friend David, all enjoyed this one and bought a glass to sip on the deck. The Cabernet Franc was the weakest of the offerings; it was not a bad wine, but nothing seemed to be outstanding about it. Cab Franc is one of Virginia’s strongest wines, and Warren expects that Gadino will be producing very good Cab Francs in the future. All in all, this is a very good winery, and we will be back to Gaudino with a nice picnic lunch! 
We had a wonderful Thanksgiving dinner. There was plenty of food and delicious wines with each course. Here are the wines we had with dinner and what we paired them with:
