Challah and Pasta and Chocolate, oh my!

After coming home from the days work, I walked through the front door to the aromas of fresh bread and brownies. Adam quickly grabbed my arm and introduced me to my diner; homemade challah bread, fettuccine pasta with sharp Gorgonzola cream sauce and al dente broccoli, and ghirardelli brownies infused with freshly squeezed orange juice/zest.
To be paired with this enticing menu was a 2007 Chardonnay from La Crema on the Sonoma Coast. This wine was sharp, yet still could match & tame the intensity of the cheese in the pasta.
When the meal was done, I got up from the couch I had passed out on to take a look at the feast. No joking, the bread had risen and after being baked measured from the top of my head to the middle of my chest. Soft, light and airy, this bread was sweet and rich. It was finally topped with freshly grated Parmisiano Reggiano cheese.
The pasta, though a little on the dry side (just as cream sauces tend to get) contained more flavor and depth than most pasta I've every had in even fine dining establishments. The flavor first hit your palate with the sharp stink of the cheese. It mellowed out and let it's richness unfold, also allowing elements of sweetness to escape.
Though I could barely take another bite after eating my weight in pasta, the fresh brownie sat in front of me begging to be analyzed. As I took a bite, the orange burst into my mouth. The chocolate added a decedent richness to the citrus flavor, which was perfect for me; I hate milk chocolate and fruit. Only dark chocolate (<60% cocoa) for me. The brownie melted in my mouth and with every bite, the citrus seemed to renew my palate, allowing for the after rush of chocolate to never dull out.
The meal was a success, the wine was fantastic and when I went to sleep, I drempt of many more amazing meals to come.