Smothered chicken thighs in yogurt/pesto marinade and let sit while fennel and sweet potato, sliced, got soaked in garlic-parsley infused olive oil. All went on the grill, along with a sliced lemon, and the remaining yogurt went into a pan full of ramps (surprise!) and white wine and reduced to a sauce. Garnished with a lemon slice and fennel frond, it tasted pretty damn good with yet another Siduri 2003 Pinot Noir. Not as deep or elegant as their single vineyards, and a long way from Burgundy, but an excellent barbecue wine which also handles the tang of yogurt and lemon with equal aplomb.
