Food Pairings with Bassetti
Bassetti 2005 Syrah
Go with a classic BBQ grilled lamb chop served with a Dijon mustard cream sauce (Chicken Stock, Dijon Mustard and a touch of brandy. Add a little cream when ready to serve). BBQ hint: put a few springs of fresh rosemary and whole cloves of garlic down on the coals as you BBQ – the smoke will beautifully flavor the chops. Grill some thick slices of Portobello mushrooms at the same time (baste with your favorite vinaigrette). Add a salad of oven roasted beets. Oven roast fresh beets, peel and slice. Dress with vinaigrette of EVOO, Japanese Seasoned Rice Vinegar, a squeeze of orange juice, salt and pepper while the beet slices are still warm. Cool to room temperature, add oven roasted pine nuts and crumbled feta cheese.
For something very different, dip cubes of focaccia or ciabatta into Bassetti EVOO, sprinkle with a little sea salt and add a small piece of dark chocolate to your bite. Finish with a sip of this Syrah!
Bassetti 2007 Syrah
Pulled pork sandwiches with herb tossed sweet potato fries, Moroccan lamb tagine with green olives or grilled pork spareribs (pump up your BBQ sauce with fresh thyme, diced plums and pomegranate juice). Things to add to the grill – Halved fennel bulbs, plum halves, thick slices of sweet potatoes. Baste with orange and thyme butter.
For something really different, BBQ links of linguica sausage, slice into bite sized pieces and serve with a strawberry/raspberry dipping sauce – this spicy sausage and fruit based sauce are fabulous together. Dipping Sauce – pint of sliced fresh strawberries, ½ pint of fresh red raspberries, 2 tablespoons of sugar, and 2 tablespoons of balsamic vinegar. Mash fruit and allow to stand until juices form. Serve with grilled sausage.