Grape Tales: Syrah
Syrah: "It's a sexy beast of a wine, that warms the mortal soul with ripe, rich fruit and manageably moderate tannins." - Mark Oldman
Could not have put it better myself! When I saw the above quote, it reminded me how much I love the "sexy beast" that is Syrah, how I can't wait for cooler nights to open some and that I need to write a post completely dedicated to Syrah. If you are watching the news, listening to NPR or basically being an active participant in society... you know there has been a bit of drama going down in D.C. What better way to celebrate the government dysfunction than with a lovely glass of Syrah?
Introduction.
The blog has introduced the Syrah grape
But as a reminder, Syrah and Shiraz are actually the same grape! (And actually one of my favorites!) The grape originated in Southern France and is known for it's intense flavor. Thus, Syrah is commonly a blending grape.
Growing Profile.
Now for the details on the production of Syrah.
Where it's grown:
Rh
ône
Valley, France and Austrailia (under Shiraz).
Common Characteristics:
Blackberry, tar, leather, anise, black pepper, smoke and earth. (Totally deserving of it's "sexy beast" nickname, right?!)
Acidity:
Low to medium
Tannin:
High
Alcohol:
High
Now that we have covered the basics, time to delve deeper into the details. First, remember that Petite Syrah and Syrah are actually
different grapes.
Syrah (aka Shiraz) is considered one of the noble grapes. While, Petite Syrah is a humble French grape also known as Durif. The difference tends not to matter in the end because both grapes made intense red wine. If you are wondering what type of food to pair with Syrah, it goes great with heavier foods like stews, steak, lamb or anything charred or served with a pepper sauce. (yum!)
Producers to look for: Chateau St. Michelle, Rabbit Ridge, or Columbia Crest.
Cheers!