Anyway, to shorten the story I rubbed a porterhouse with a mixture of red chili led by some spicy Chimayo from New Mexico, threw it on the grill, fried some potatos with onions, red pepper in some bacon grease and served it all with a tomato-onion and lettuce dressed with balsamic vinagraitte. Tasted pretty good!
The dark silky smooth wine pulled all the flavors together but still let them stand on their own. The body in the wine comes purely from the dense complexity of the blended grapes. Typical Southern Rhone two-step: rich red and black cherry from the Grenache up front, a touch of funk and complexity from the Carignan and Mouvedre with a little spice from the Syrah, but not enough to clash with the chili.
In sum: a great wine from a great producer in a great vintage and a great value!