So Betsy was coming back from chamber coaching upstate, and had requested B BQ chicken. I defrosted a couple of packages of bird, and made my spice rub . As one package defrosted I realized I had 2 duck legs, not chicken (the o ther was indeed chicken thighs). So, why not BBQ duck? Our CSA box had included collards and kohlrabi. I did the collards and the kohlrabi greens in a pressure cooker with a smoked turkey leg, and made a k ohlrabi/apple salad, and then made bbq sauce. Bird cooked on cool part of g rill till nearly done, then finished on heat while mopping on the sauce
Gave Betsy choice of rose, red, or Riesling, she went with the latter. The
2004 Willi Schaefer Graacher Domprobst Riesling Spätlese #10 was a bit tight, but opened up into a lovely giving wine. A Spatlese that tastes like a Spat lese, not an Auslese*. Granny Smith, white cherry, orange zest all whirl ar ound for fruit , some honeysuckle (unless it was the honeysuckle on the fen ce), and a long slatey mineral finish. Very light on its feet, but with som e gravitas. Pretty much what I'm looking for in Mosel Spatlese. A-Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.