The 2007 Syrah VQA from Mastronardi Estate Winery is a gold medal winner from the Shores of Erie Regional Wine Awards in 2010.
This wine has a sugar code of 0 and has a bright bouquet of sweet tobacco with hints of green pepper. It produces rich flavours of ripe berries, graced with well structured tannins, which are delightful on the palate. A great match with ripe cheeses, grilled earthy vegetables, lamb and pork.
Chef Scott Edmunds of Centro has chosen this recipe to pair with MEW’s 2007 Syrah:
Grilled Portobello Sandwiches with Pesto and Goat Cheese (serves 2)
- 2 large portobello mushroom caps
- 1/4 to 1/3 cup balsamic vinaigrette
- 1/2 of a medium red onion, sliced into 1/2? thick rounds
- 1/2 of a large green bell pepper, sliced into 1/2? thick rounds
- 2 thick slices of tomato
- fresh basil
- 4 tsp pesto
- 1/4 cup creamy goat cheese
- 2 hamburger buns, toasted (preferably whole grain)
- Clean your mushroom caps and place them in a large resealable plastic bag with 1/4- 1/3 cup of your favourite balsamic vinaigrette. Seal the bag, making sure that all of the sides of the mushroom caps have been rubbed in the dressing and refrigerate for at least 30 minutes.
- Heat your gas grill, a George Foreman grill, or a heavy bottomed skillet over medium-high heat. Spritz a few rounds of red onion and green bell peppers with non-stick cooking spray or brush them lightly with oil. Remove your portobellos from the marinade and place them on the grill along with the onion and peppers for 5 minutes per side. If you’re using a pan on the stove top, cook the mushroom and onion/peppers separately, as the mushroom will release water and juices as it cooks and you don’t want your other veggies to become soggy.
- Place the mushroom cap on one half of the bun, followed by the grilled pepper and onion. Next add a slice of tomato and a few sprigs of fresh basil.
- On the other half of the bun, smear 2 tsp of jarred, or homemade, pesto along with 2 tbsp of creamy goat cheese.
- Sandwich both halves together and enjoy!