Some foods are often abused on the grill, chicken is one of them. How often have you had a piece of chicken off the grill that was overcooked, with its only redeeming quality being the barbecue sauce it was slathered with? In my opinion, it’s all about controlling the heat of the grill and basting. Of course, a good barbecue sauce can’t hurt. The recipe I found on What’s Cookin’ is a great primer for grilling chicken and Zinfandel goes great with chicken off the grill.
As for the wine, this pairing worked great because of the round, supple flavors of this Dry Creek Zinfandel. We are talking about chicken here, pairing it with a bruiser simply wouldn’t work.
2009 Dashe Cellars Zinfandel (Dry Creek Valley) – The nose was big and rich with blackberry fruits, red candies, herbs and black pepper. On the palate, it was broad and rich with sweet blackberry jam, spice notes and a hint of alcohol. The finish was medium-long with a pure expression of red and black fruits. 90 points