Gettin our Chicken on!

The grill that it and our favorite writer tell us what to pair it with!

 


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Clifford Brown
When it comes to grilled chicken, we’re pretty straight forward.  I love to apply some homemade dry rub to the meat, wrap it in plastic and stick it in the refrigerator for several hours.  This allows the dry rub to draw out some of the juices from the chicken and then get reabsorbed back in taking some of the seasoning with it.  To grill the meat, I cook it over indirect heat for about 20 to 30 minutes until it is just about cooked through.  At that point, I crank up the heat, slather the meat with some barbecue sauce and allow the sauce to caramelize and get dark grill marks.  After flipping the meat and re-applying the sauce each time, I remove the meat and allow it to rest for 15 minutes before we dig in.  (picture attached if needed)
 
Since we’re talking barbecue, I always serve a nice zinfandel with this type of chicken.  A favorite is a richer, less tannic style.  Carlisle makes several appellation zinfandels, the last time I made this dish, I opened a 2008 Carlisle Sonoma County Zinfandel. 
 
 
The wine is a deep, dark, ruby color.  The sexy and inviting nose has black raspberries, white pepper, melted licorice, violets, dried herbs, and lesser notes of baking spice, dark bittersweet chocolate, and underbrush.  This has fairly full body, moderate ripe tannins, and outstanding acidity.  The palate starts off with solid black raspberries and pepper with the dried herbs and dark chocolate building quickly, on the back end a floral note and some earthiness come into the picture adding even more depth and complexity.  The long, lingering finish showcases the juicy berries, chocolate, and earthiness with the acidity giving a lot of lift and brightness.  This is in a nice drinking window, and the tannins and acidity will keep this alive and kicking through most of the decade.  (92 pts)
 
 
Cliff Brown
 

 

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