Tonight’s dinner was a small (3 lb) Pollo Real chicken rotisserie’d on our ancient GE Rotisserie. It was basted with a mixture of olive oil and butter seasoned with SI Poultry Seasoning and granulated garlic. It was accompanied with Farmer’s Market turnips. par-boiled, skinned, and finished by roasting in the rotisserie’s broiler pan. Also we had broccoli boiled in chicken stock with garlic. All was enjoyed with a 1975 Inglenook Charbono - initially, just after opening 45 minutes before dinner, it was still a bit harsh and tannic. At the start of the meal, the fruit had emerged, the tannins had receded, and it was enjoyable - rich dark fruit, good acidity, and a medium dark fruit finish. It was very good with all three components of the meal.
Then for dessert we had an overripe Comice pear, which was very good with the Louis Roque ‘La Vielle Prune’ plum brandy. It made a nice finish to a rich meal.