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Interesting appetizers for a Backus Cab?

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I was given 6 bottles of Backus cab a while back and have a special occasion coming up I'd like to open a bottle for. Thing is, with four people, I'd like to really be able to savor the glass, so we're thinking to have the bottle with a few small appetizers that can accentuate the flavors of the wine while letting us focus more on the drink than the food. Any suggestions of a great, "small plate" type dish (or a few) to go with a wonderful cab? Thanks in advance!!

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  1. My experience with Napa Cabs has shown that these wines lend themselves to rich slabs of meat and little else...short of opening a few additional bottles of Backus and serving everyone a big ol' NY strip, I would probably serve grilled cubes of beef or lamb skewered on rosemary branches, brushed with some olive oil and a sprinkling of grey salt, or perhaps an appetizer portion of braised veal cheeks.

    1. How about Lamb loolipops? Small lamb chops grilled.

      1. slowly wine braised short ribs served on their own with a light salad or...make something fun like...short rib and gouda grilled panini, cut into smaller hors d'oeuvres sized portions

        1. I like the mini lamb chops idea. How about making sliders, those little mini burgers, maybe with some blue cheese sprinkled on them? No idea where to get the little buns, but a loaf of brioche or french bread and some cookie-cutters should work for making little bread rounds. How about stuffed mini portabello mushroom caps, stuffed with a robust cheese, some breadcrumbs, and herbs?

          1. Thanks guys! I went with some basic skewered cubes of grilled lamb. Delish. I might also report the backus (2002) was truly fantastic. And we had to open one more bottle... I can't wait to see what it's like in the next few years!!

            1. For me, a cheese course, with some nice hard cheeses, would be the best accompaniment to the Backus. I am assuming that this is the Jos. Phelps, Backus, and it has always been a blockbuster. I have several of the older vintages, going back to the early '80s, and then some of the newer ones. There were, IIRC, some years, that Phelps did not have access to the fruit, as there are some rather large holes in my collection. What vintage are you serving, and is it by Phelps, or another producer from the vineyard?

              I cannot help myself, but a dry-aged Jack (maybe even a Napa one), should go very well. If it must be served earlier in the meal, then I'd opt for grilled beef, rolled around some cheese, as a dish.

              Hunt

              1. I guess this has already passed, but I was thinking maybe a mini sandwich of breasola, arugala or watercress, and a little fontina might work.