Funny start to the show.
QOTD: Beer can chicken on the grill
Another way that I love it is Crispy Golden Chicken from a good chinese restaurant. The skin is very crispy, your supposed to sprinkle salt and pepper on it, and the meat always tastes lemony. It’s very good. Very refreshing.

does chicken ramen count???? i am broke and in college. somehow i end up with wine and ramen. maybe i need to rethink how i am spending my money!

Thanks for visiting Arizona wines. As a Phoenix girl I have to say I love when I find an AZ wine at a local restaurant and can enjoy it. I really like Dos Cabezas and their Toscano is one I’ve tried several times. Give it a whirl some time.

QOTD: Any way my neighbor Rob prepares it – he makes a great chicken.

Thanks for the view into AZ…I’m definitely interested in what is around the bend for emerging production areas. Nothing happens overnight, and so it may take several visits/tastes over time before certain products begin to stand out from the pack. Vayniacs from the other 46 should tell you about their favorite local juices to keep an eye on.

QOTD: good old fashioned herb roast chicken in the cast iron dutch oven….mmmm.

The best part about this episode is that when the intern said he’s a Suns fan, the first thing that popped into your mind was THE greatest player of all time, Thunder Dan Majerle. What a stud. If you haven’t seen it, you have to check out his clip on NBA Superstars 3 with Celine Dion. Ideally it would be on a VHS, but the DVD’s ok.

Drummies in a spicy sauce, and I also love to crunch the crispy wing tips in broiled chicken; there has to be something good in those tips. Gary, why don’t you have a cook-out in your parking lot along with a tasting this summer? Sounds like fun to me. Let us know in advance so that we can join in on a weekend. Thanks, and Smell it first. TR

QOTD: Hi Gary; interesting episode! Maybe not enough sleep my friend. I ovenbake my chicken whatever size or part; cooks it perfectly. Then I’ll crack open a bottle of chard, viognier or marsanne to drink with it, always gotta be a white with chicken in my book!

QOTD: BBQ

Like wines from new places……Respect!

I always like when you taste wines that are as uncommon as these. I’m pretty sure there’s no AZ wine available in Maine (as always, I could be wrong). Each time you taste something as obscure as this that’s not even available at your store I remember that you have never done a Madeira show with a vintage Madeira at the end. I haven’t brought it up in a while, and you mentioned #16, so I think it’s time. Your confusion over the wine hitting you in the head was hilarious. I don’t eat chicken.

Not even a question– Chicken Scapiorella (? spelling) from Carmines (either location in NYC or at the Trop in AC). It is really good with a Chianti Riserva or Brunello. Try it sometime.

Hey great to see you doing more AZ wines, although kokopelli wines are like bottom of the barrel here in the state. By far the worst winery.They are moving to the texas area and page Springs Winery bought there vineyards in Az. So we should see some better future wines coming from the area. Thanks for keeping our state on the map and better wines will always be emerging from here!

Love the Arizona education! Hope you can do all 50 states in individual episodes before you get to episode 1000!

QOTD: Anything made by Andy of the Andy’s Diner blog. That guy is a serious citizen chef. I myself make a mean Chicken Adobo, but I’m with the other bloggers who prefer a nice simple whole bird. I roast mine in a clay pot. Buy a high-quality chicken and it is like silk accompanied with a lovely quinoa and fresh asparagus. Accompanied by Hacienda Claire de Lune Chardonnay.

QOTD: eating Buffalo chicken wings while watching the Bills destroy the Jets….

reading these comments is making me hungry. I like the chicken tika masala thing over rice.

love the roaming! Arizona wineries – hahahaha. oh, sorry.

QOTD: consume chicken? I like it in a KCC bucket, but only do that once every 5 years, cause it’s so bad for you. the most way I consume chicken is: grilled on the outdoor BBQ, nothing on it but olive oil and a little pepper and salt.

Couldn’t pass an op to answer the chicken question- Beer in the rear, cajun spice rub, on the bar-b

QOTD: Buffalo chicken wings!

Keep up the moving camera, good stuff

Had a Good but Big Busy Day–your show took my mind away completely & fabulously (is that a word?…).

QOTD: Chicken Montgomery–a recipe I developed myself when living in Montgomery, Ala., hence the name…made with chicken breasts, mushrooms, wild rice, certain herbs, Yum!

One of the things I like best about Arizona is that they don’t participate in the Daylight Savings Time chicanery. Plus the people are nice, at least from the vantage point of someone who’s only visited & not lived there.

Oh yeah, I think I’d like the Z5.

Really like DB’s idea about making a wine-tasting tour via the 50 states.

Nathan the Intern is the splitting image of my younger brother.

QOTD: roasted!

OK…you finally lured me into commenting. I’ve been watching your episodes from my cabin on the Current River for a couple of months now and find them both informative and entertaining. As a Missouri hillbilly and novice wine connoisseur, I was curious to see if you would sample wines from lesser known wine areas…and now I know that you do! Many states, including Missouri, have wineries whose offerings I’m sure many would quickly dismiss, but I’m glad to see that you’ll go out on the occasional limb and sample some wines from little-known wine areas.

I love the show, and I like my chicken…dead, first of all…and then grilled with a variety of seasonings! Thanks again!

Greg aka The Hairy Hillbilly

wings of course, hot buffalo style with a scoop of macaroni salad underneath, which tastes fantastic after the sauce from the wings mixes with it….

Yeah!!!! Az wines, but I think the wrong ones. Callaghan Z5 is good, but there is Arizona Stronghold and Dos Cabezas as well that is very good.Oh yeah and Maynard’s wines are out of this world for Az wines….

QOTD: Kung Pao Chicken is a spicy stir-fry dish from the Sichuan Province in Central China. It is prepared with marinated diced chicken, crunchy peanuts, diced red bell pepper, and sliced zucchini, all tossed in the wok with fresh green onions… My favorite from Panda Express. (A W S O M E)

Are the wine clubs dead? Will my name be in blue if I join the dead wine club?