Posted on Jul, 31. 2012 by Michael Davis
I’d punch a baby before I’d drink most Australian Shiraz. Sure, there are some good ones, but a lot of it tastes like Robitussin. The good news is France’s Northern Rhone Valley makes magic out of the same wiley grape, Syrah….and babies go largely unpummeled.
Today, I bring you Syrah the way it should be. The nose has the black pepper so often found in Syrah, but it doesn’t end there. Bacon fat, herbs, and some floral notes add thought provoking layers of aromas. Picture yourself sitting in the courtyard of a stone french farmhouse. The heady smells from the kitchen mix with wild flowers. This is that place in a glass.
On the palatte tart cherry grabs you first, followed by a fascinating undercurrent of smoked meat, herbs and black pepper. This is not a sipping wine. It needs food to shine. If you plan on doing any grilling this summer you’ve found a great pairing. But first, give it an hour of air and put it in the fridge for 30 minutes before serving.
Proper cellar temperature really gives it a lift. Treat it with respect and it will reward you. This is not a simple wine. Great food wines rarely are.
Cured Meats, Grilled Sausages, Burgers or Veggies and of course Hard Cheeses.
Retail Price: $19.99