WTN: red Baumard

Bought on the strength of this producer's reputation for Loire whites (a Quarts de Chaume was one of my most memorable bottles of 2007):

Domaine des Baumard Anjou "Logis de la Giraudiere" 2004

Clear, medium-dark garnet. An initially funky nose of decayed leaves evolves into plums and dark fruit, with hints of caramel, spice, and earth. Light- to medium-bodied, with very pretty flavors of red berries, black cherry, and a touch of black pepper. Delicate but firm, with a structure driven by snappy acidity. Lingering and refreshing finish. Mostly Cab Franc, with some Cab Sauvignon. $14. 12.5% alcohol. Terrific with Old Bay-fried chicken thighs.

[David M. Bueker]

Terrific with Old Bay-fried chicken thighs.

As I understand it, this is the classic pairing.

Terrific with Old Bay-fried chicken thighs.

Clinton, do I understand you correctly? you took some Old Bay seasonings and mixed it in the flour for breading the chicken thighs? Which Old Bay seasonings did you use? The original? This sounds so good. I might even have to run out and get a bag of thighs! Thanks.

...you took some Old Bay seasonings and mixed it in the flour for breading the chicken thighs?

Exactly so, Bob. (Except for the fact that my wife, as usual, was spoiling me by taking on the kitchen duties.) We use the trademarked Old Bay, but I'm sure another Chesapeake spice blend would work fine.

A classic pairing, or at least it should be, as David notes.

(edited to answer Bob's second question)

Exactly so, Bob. (Except for the fact that my wife, as usual, was spoiling me by taking on the kitchen duties.) We use the trademarked Old Bay, but I'm sure another Chesapeake spice blend would work fine.

A classic pairing, or at least it should be, as David notes.

(edited to answer Bob's second question)

Thanks Clinton, I will try this, and SOON!