Pairing Pros/Recipes
Peterson Winery
Author: Julie Fadda
August, 2008 Issue
Put some Syrah with some grilled food on a hot summer night and you’ll have a winning combination. Now one of the top 10 varietals planted worldwide, its complex flavor profile lends itself very well to this season’s culinary delights. Originating in Northern Rhône, it’s also referred to as Shiraz in places like Australia, New Zealand and even in the United States. It’s also been used as a popular blending grape, especially during less stellar years for commonly stand-alone varietals. But when it’s grown in warmer regions—and especially at higher altitudes—it can be a true knockout on its own. The end result depends largely on the winemaker’s style, but its backbone provides a wonderful palate with which to work.
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Grilled Lamb with Blackberry Relish
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2 cups blackberries
2 tablespoons sugar
1 tablespoon chopped mint
1 tablespoon drained prepared horseradish
1 tablespoon fresh lime juice
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Extra virgin olive oil
Salt and freshly ground pepper
Eight 4- to 5-ounce loin lamb chops (1 inch thick), trimmed
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Preparation:
 In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they’re softened but still hold their shape, about five minutes. Transfer to a bowl and stir in the mint, horseradish, lime juice and 1 tablespoon of olive oil. Season with salt and pepper and let cool. 
Light a grill or preheat a grill pan. Brush the lamb chops with olive oil and season with salt and pepper. Grill over a medium-hot fire until medium rare, about two minutes per side. Serve with the blackberry relish.
Serves 8
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Winemaker Jamie Peterson and
Owner Fred Peterson
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