Chickens need "this side up" signs.

So tonight for dinner I'm trying this recipe:  http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/detail.aspx  With some alterations of course.  I used one 4 pound bird, same amount of spices (except the salt) and added some minced garlic inside the bird.

 Currently it is in the oven, and I'm majorly hungry, but alas, I must wait to for the slow roast.  While waiting, the boyfriend and I are tasting a new wine.  A few weeks ago a few friends got together at a wonderful little wine shop, http://www.winestyles.net/southriding.  We left there with several bottles of wine, and tonight we are tasting one of those bottles.  Of course the boyfriend is much better at this than I am, so he decided to help me with the review:

Beaucanon Estate

2004

Napa Valley Red Wine

Trifecta

$26

They describe the grapes as a Bordeaux blend, without listing the grape varieties.

Appearance:  Deep violet

Legs: (to which I exclaimed, "wine doesn't have LEGS!!!  Mine better not get up and walk away) the boyfriend explained: "Legs are when you spin the wine in the glass and watch the liquid trail down the glass.  You look to see how fast or slow the wine descends.  As it descends, it does so in lines - and this creates what they call legs.  The slower the wine descends, usually that indicates a higher level of alcohol content."  (this is where I started paying attention)   This wine is fairly leggy.  Which means, to us non wine experts, the alcohol content is going to be higher than the normal wine.

Smell: leather, pepper, small amount of clove, black cherry/currant

Taste:  Soft introduction with light tannins.  Followed by significant leather with mocha mixing with the leather which smooths out the flavor.  Building to a strong spicy, and tannic finish.

Overall impressions: A great example of how a blend of Bordeaux grapes can reduce the "face smacking" intensity of the Cabernet grape and add complexity to the finish of a wine.

Rate: 8.75 / 10 for wines between $25-$50.

UPDATE ON THE CHICKEN:

So, I pulled the chicken out of the oven and let it rest after about 4 hours.  Apparently, when I rubbed the spices and stuck it in the refrigerator to marinate (meditate) I put it in upside down - as in breast side down.  And it was placed that way in the oven............so all the spices were rubbed off.  Fabulous.  HOW WAS I SUPPOSED TO KNOW?  There aren't any directions when you use a whole chicken - it looks the same when it's uncooked - gross.

The potatoes and carrots that were roasting on the bottom weren't done, even after 4 hours!  So I had to shove them into the oven while he carved the chicken, upside down.  I took the opportunity to build a sauce out of the drippings with some chicken bouillon, milk and flour.  And then I cheated when it wasn't thickening and added some cornstarch.

I was worried that since I did not brine the chicken the night before, and cooking it for such a long time, it would be dry.  However, I was pleasantly surprised that it was very moist and didn't need the gravy at all.  The potatoes and veggies did - as they were pretty dried out.

I agree with the description of the recipe on Allrecipes.com - it does taste like the rotisserie chicken you can buy at your grocery store - not quite as good as Boston Market, but pretty close.