Torre Muga 2000

Referencing the tower at the Muga bodega, and introduced in 1991. Although a fairly traditional blend of 75% Tempranillo with 15% Mazuelo and 10% Graciano I have always though the wine to have a more modern, rather international feel; perhaps the 18 months in new French oak after the initial six in vat contributes to this impression. Quality is very good, although quite distinct from the Prado Enea, and from traditional Rioja as a whole. Plenty of intense, smoky, exotic red and black fruits on the nose. Fine, glossy, densely structured palate which cries out for further bottle age. Also in its favour, it has balance and elegance, alongside a fine concentration. This has great potential for improvement in the cellar, although it needs 5-7 years. Very good.

Basic Beer-Can Chicken Recipe

This delicious chicken dish is also called beer butt chicken. The method involves placing a can of liquid up into the cavity of the chicken, then roasting. Prep Time: 10 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
•1 can (12 ounces) beer
•1 chicken (31/2 to 4 pounds)
•2 tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub
•2 teaspoons vegetable oil
Preparation:
You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.


Yield: 2 to 4 servings

Medalla Light Beer! It could be one of your favorites!

We know a lot about other beers, but why not to learn about new beers? This Medalla light beer is from Puerto Rico.The process of the elaboration of the Medalla Light is on a daily basis carried out in the India brewery in Mayaguez, Puerto Rico. The brewing teachers supervise the careful balance necessary to produce a beer of high quality and ample flavor. Trust me!! is very good!! Try it!!

Campo Viejo- Reserva- Rioja Spain

Excelent Wine!!

If you thinking what wine to buy, this one could be the one of your choices.

This red wine is aged for a minimum of 18 months in oak casks and 18 months in the bottle. Made from Tempranillo, Graciano, and Mazuelo grapes. Good structure with velvety texture combining flavours of ripe fruit and vanilla. Perfect for roast lamb, beef, pasta and chicken. Alcohol 13% by volume.

An excelent wine recipe! and Easy too!

Chicken al Vino!!!

Everybody in this times thinks that you need to be a chef for prepare something nice in your home, but that is not true. You can surprise your love with this delicious Chicken al Vino!!! All you need is to buy a whole chicken, spices and white wine. How you can make this delicious chicken juicy? by seasoning the chicken with garlic (better if you use one clove cruched), and white wine ( you can put a little of wine inside, if you want). Use thye and onion powder. Heat the oven 375°F (190°C). Bake for 45 minutes or until is tender. You can serve with potatoes or rice. Don't forget to serve with white wine. And Enjoy!