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+--- Thread: Basa filets? (/thread-1407.html)
- Deputy - 01-16-2006
Figured I might try to sneak a recipe request in with a wine/food affinity request:
Tonight, I'll be making a Basa fillet. Last time, I simply baked it in foil, with garlic, olive oil, some white zin, and one half brushed with Miracle Whip to compare to the other half - both were delicious, but I wouldn't mind trying something different/fancier. Any recommendations on preparation?
I presume it's best paired with a White of some sort - selection is:
Pinot based Blush (Calona Vineyards)
Beringer White Zin (only have about a glass left, at most, and there's two of us)
Semillon Chardonnay Blend (homemade)
Gewurz (homemade)
Sauv Blanc (homemade)
Spatlese (Rheinberg Kellerei)
Pinot Grigio (Peller Estates)
Gewurz (Calona Vineyards)
A variety of reds are on hand as well.
My dad makes the homemades and they're generally actually fairly tasty, for kit wines.
Fire away, I've got a lot of free time today to get this all together.
- hotwine - 01-16-2006
If you leave out the white Zin from the recipe, I'd pair with the Pinot Grigio. Although unfamiliar with the producer, the grape should work nicely with the garlic and olive oil.
- Deputy - 01-16-2006
Thanks for the reply, the Pinot Gris is a VQA wine from Niagara (Canada).
The only tasting notes on the bottle or otherwise that I've seen are:
"Rich fruity aromas. Well-balanced with crisp finish" I believe it's just slightly off-dry (sweetness code 01).