Last week, Mr. Lush grilled some “beer up the butt” chicken and we had Mrs. Luce over to keep her company in Mr. Luce’s absence. If you’ve never had beer up the butt chicken, the “set up” is exactly as it sounds. They say you can just use the beer’s steam to season and what not, but we prefer to season and inject a bit, in addition to putting some spices in the beer itself. For these particular chickens, we rubbed one with a generic “chicken” seasoning and one with a “peppery mustard” seasoning. Now, normally I’m not a huge fan of mustard, but I thought I’d try this one out, as I’m really liking mustard on grilled meat lately. For the wine, we served the 2007 Michel Gassier Nostre Pais Costieres de Nimes, rated a 90 from Wine Spectator and Wine Advocate: From the well-known Chateau de Nages, this estate, one of the brilliant Philippe Cambie’s clients, is a selection of the best old vine sites. Aged in equal parts oak barrels and tank, and bottled unfiltered, this limited cuvee is a blend of five separate grapes (Grenache, Carignan, Mourvedre, Cinsault, and Syrah). A beautiful inky/ruby/purple color is accompanied by notes of truffles, licorice, damp earth, blackberries, and blue fruits. The wine possesses a long, rich, full-bodied texture, sweet tannin, vibrant acids, and an overall impression of opulence. It will drink well for 6-8 years. (RP) and Dark and toasty, but pure and racy, with raspberry ganache and blackberry fruit supported by licorice, spice and graphite notes. Nice grip frames the finish. Drink now through 2010. 800 cases made. –JM
It was a really nice "weekday" wine with just a little "earthy" overtones, not too overpowering or big....and it went GREAT with the mustardy rub on the chicken. Its about $16-17, so a great choice for your spring grilling!
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