Under the current circumstances, we have been ordering most of our groceries and household supplies from different sources. Many of these sources are overwhelmed by the demand placed on them and some time the wrong items are sent. Michele ordered pork sausages with fennel but when they arrived they turned out to be chicken sausages with parsley and cheese. Chicken sausages are usually beneath her consideration, but they were here and we were hungry, so Michele decided to cook them.
For an appetizer we had two different types of pecorino cheese, salami , taralli, and Italian “Air Bread”, crisp crackers that Michele had come across at Eataly. 
The main course was the chicken sausages with sauteed peppers and red onions. The sausages were much improved by the peppers and together with the wonderful Chinon , it was a good meal. 
On the platter 
On the plate with a crisp ciabatta roll.
Chinon “Les Picasses” 1989 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging in tank and bottle before release for about four years. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.
For dessert, we had some homemade Wine Cookies with espresso.
C
Nice lunch, Charles. Olga Raffault is one of the best producers in that stretch of the Loire: Her wines usually age very well.
Ciao Tom- they are great wines- I had the 1985 a few weeks ago and it also was excellent. I will save a bottle of the 1989 for you when all of what is going on right now is over
Sounds good, even though I am not a fan of reds from Loire. I am NOT surprised that Michele can make chicken sausages taste good.
Ciao Jonathan -Yes, Michele did make it taste wonderful. This may be the best red made in Loire and it can age
I must try the Chinon sometime in the future. I am taking some California and Oregon wines home to Italy if I ever get the chance to fly back home.
Even with the “wrong” sausages…a lovely meal! The wine sounds lovely! Simply adore wine cookies…we enjoyed them in Rome…made with white wine and with red…they were made by the owner of a little cafe and were utterly delicious! Neither of us could pick a favourite!