Wines:

1995 Anselmi Soave Classico Superiore San Vincenzo or 1996 Francis Coppola Bianco

1995 Louis Jadot Puligny-Montrachet or 1995 Cjolumbia David Lake Chardonnay Wyckoff Vineyard

1998 Antinori Badia a Passignano Chianti Classico or 1996 Bonny Doon Ca’Del Solo Il Fiasco

1995 Paul Jaboulet Aine Crozes-Hermitage Domaine De Thalabert or 1994 Joseph Phelps Vineyards Vin Du Mistral Syrah

Food:

½ cup olive oil , 4 T. unsalted butter, 3 medium cloves garlic, 1 ½ t. salt, freshly ground pepper, ¼  cup chopped flat-leaf parsley.  Toss with ½ cup rigatoni per person.

1. ¼ cup olive oil, 1 ½ lbs. portobelllo mushroom caps thickly sliced, salt and freshly ground pepper.  Saute in batches.  Remove to bowl.  In same pan, melt 2 T. unsalted butter, 4 cloves garlic chopped.   Stir in ¼ c. parmigiano reggiano grated cheese and mushroom mixture.  Add 3 T. white wine and ¼ cup chopped parsey.  Serve with ½ cup rigatoni.
2. Heat ½ cup olive oil and sauté 1 medium onion chopped finely.  Cook for 20 minutes until softened, but not browned.  Add one 16 oz. can peeled chopped tomatoes with liquid and cook about 10 minutes.  Add 1 T. porcini powder and simmer for 2 minutes.  Season with salt and pepper, stir in ½ cup chopped parsley and serve with ½ cup rigatoni per person.
3. Melt 1 T. unsalted butter and 2 T. olive oil in cast iron pot.  Season two 1- lb. lamb shanks with salt.  Brown in olive/butter mix.  Remove.  Add 1 medium chopped onion to drippings and cook 3-5 minutes.  Add one 16 oz. can diced tomatoes and liquid and 6 cloves of chopped garlic to pot.  Cook high heat for 3 minutes.  Add lamb shanks, 1 cup dry white wine, ½ cup water, 12 large parsley stems, 12 juniper berries crushed, and 7 large thyme sprigs.  Bring to boil.  Cover pot and transfer to 350 degree oven.  Cook for 1 ½ hours.