A hot, sweaty day, so rich comfort food was required, all done outside to keep the house cool. Huge organic chicken legs & thighs got a quick salt/pepper/cumin/chile rub, and went on the grill along with rounds of acorn squash tossed in oil, salt, and pepper. I made a BBQ sauce from molasses, cider vinegar, tamarind, ketchup, sambal oelek, chile powder, maple syrup, ponzu, and pepper, and liberally basted the chicken with it throughout. The fire was so hot and burned so long (hooray for natural charcoal) that I made tortillas from masa to finish and also grilled halved zucchini and charred some red peppers for tomorrow.
We had all this sticky, smoky goodness with another H&B Faugères which handled the fruit and heat well, and now reveals the same cherry-licorice alloy that seems to constitute the major aspect of so many wines’ finishes.
