Chicken Quarters & Meiomi Pinot Noir

unWine'd with a pour...


Chicken Marinade:
4 Chicken Quarters (Thigh & Running-Gear)  Tag'z 5Star Meats; Mike, Trish & Sara are great!!!
1/2 cup EVOO
1 Tbsp fresh chopped rosemary
Shaved sea salt and cracked black pepper to taste
2 Tbsp fresh lemon juice
3 cloves, roasted & chopped, garlic
(Mix all ingredients in a bowl, pour into an airtight container with the chicken.  Place in refrigerator for 4 hours.  Remove from refrigerator 90 mins prior to grilling so the chicken can come back to room temp.)

Grille surface heat was 325 - 350.  Grille approx 25 mins on each side, start with skin side up.  You can brush some of the remaining marinade on the chicken to keep it moist while it cooks.  I also check the internal meat temp with an instant read thermometer and take it off the grille when it's 165 - 170 in the thickest part of the meat.

If you're a Pinot fan, this is one you'll want to add to your list.  $19.  It has a bright, deep garnet color. Aromas blackberries on the nose and cola on the mid-palate, maybe a little vanilla as well.  Abundant flavor, texture and structure.  Supple tannins leads to a lingering, succulent finish.
Wagner Family Wine:  Meiomi, Belle Glos, Caymus, Caymus Special Select and others.  These are all opulent, in my opinion.  Cheers to all at Wagner Family...