What About Syrah?
Syrah often displays firm tannins (although often ripe and smooth, not harsh or abrasive), a full body, and the rich round flavors of black cherry, blackberry, plum, tobacco, black pepper, clove, licorice, dark chocolate and smoked meat. It should be paired with food that can “stand-up” to this full bodied and wonderfully varied wine.
What goes with it?
Generally, peppered red meats, sausage, stews and barbequed beef or lamb pair beautifully with Syrah because it often carries a lot of pepper and herbal tones in its fruit. Depending on the amount stone fruit flavors in the wine, get creative with your sauces and marinades by adding those fruit flavors to your recipes. Avoid delicate dishes of fish or lightly sauced chicken as they will be overpowered.
Mix and match flavors with Syrah
Proteins – Beef, Lamb, Veal, Pork, Venison, Salmon, Ahi Tuna
Fruits – Blackberries, Plums, Currants, Blood Orange, Figs, Dried Cherries,
Nuts – Walnuts, Pecans
Cheeses – Parmigiano-Reggiano, Dry Jack, Feta, Seasoned Goat Cheese, Aged Goat Cheese
Vegetables – Mushrooms (Portobello, Shitake, Porcini), Onions, Roasted or Sun-Dried Tomatoes, Eggplant Fennel, Garlic, Roasted Garlic
Herbs – Rosemary, Thyme, Bay Leaf, Lavender, Mint, Tarragon
Spices, Sauces & Condiments – Black Pepper, White Pepper, Dijon and Whole Grain Mustards, Green Peppercorns, Green and Black Olive, semi-sweet and dark chocolate, olive oil, butter, sesame or walnut oil, balsamic vinegar, pomegranate molasses