Saturday at the Grill

Last night we had friends over and did some grilling.

Our contributions were grill bread (recipe from Let the Flames Begin), grilled plums with spicy hoisin sauce (License to Grill), and grilled peaches with a balsamico and black pepper glaze (License to Grill). I had chicken breasts ready to go on with a olive oil/garlic/basil sauce (intended to go with the peaches), but our friends brought loads of meat so that wasn't required.

The grill bread was good but suffered from a lack of salt (cook error); salting it while eating was effective, but not the same. The grilled fruit was excellent.

Wines:

1. Gerard Bertrand 2006 L'Hospi Viognier, we had this with the rabbit on Thursday and it was ok; last night Andrea didn't much care for it.
2. Dourthe No. 1 2006 White Bordeaux, this is a quite nice and grapefruity wine. It worked with the food.