Al Pesto

Eastside Road, Healdsburg, November 4, 2009—

GREEN BEANS TONIGHT, those thin ones I always think of as haricots verts, cooked I believe in a bit of butter; then penne al pesto, which I'd pounded up in the usual way but which turned out particularly good, don't know why. Good as it was, though, I was even more struck by what it did to the wine. On first tasting it I was a bit put off; it seemed brash and thick-headed. After the first taste of the pesto, though, it was delicious. Goes to show.

Cinsault, Louis Preston (Dry Creek), 2007