Shiraz/Syrah
Shiraz and Syrah (see-RAH) are both names for the same red wine grape. The Shiraz/Syrah grape is called Syrah in the US, France and many countries, but both names are often used in the United States, depending on the winery.
The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone Valley, in France.
Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Australian Shiraz is typically fruiter and more delicate than Syrah made in France.
In Australia, it is called Shiraz, where it is considered the finest red wine grape grown there. Shiraz made its way there in the 1830’s and is certainly the most widely planted red grape in Australia. The best of these wines come from Coonawarra, Barossa Valley and Hunter Valley regions of Australia.
Barossa Valley wines with the words “old vines” on the label usually are the richest and most complex. Look for wines from these producers: Torbreck, Penfolds, Peter Lehmann, Two Hands, and Glaetzer.
Syrah is the main red varietal of the Northern Cotes-du-Rhone (France) producing Cote Rotie, Hermitage, St. Joseph, and Cornas. In the Rhone it is smokey and minerally; in Australia it becomes richer and softer, more leathery and blackberryish. Californian examples usually lean towards the Australian style.
Shiraz goes very well with beef and other hearty foods. Try it with BBQ, grilled or roasted lamb, or grilled sausage. Also consider pairing aged and/or hard cheeses (Gouda, Parmesan and Pecorino).
Until next time, cheers!
Thursday, November 5, 2009
Cheese and Wine
Cheese and Wine
Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. Three different varieties are more than enough and more than five gets confusing.
Harmony should always exist between the cheese and the wine. They should have similar intensities. There should always be a balance – strong and powerful cheeses should be paired with similar wines, and delicate cheeses should be paired with lighter wines.
So let’s explore some wine and cheese pairings.
Soft Cheeses – Brie, Camembert, Neufchâtel, Provolone are creamy and lower in fat than hard cheeses. White wines such as German or Austrian Riesling with a little bit of sweetness, semi-sweet champagne, or sparkling wines pair well. These wines portrait a little sweetness which cuts through the creaminess. The mouth coating texture of soft cheeses can make heavy red wines taste thin and tough. But, as far as reds, these cheeses can be accompanied by a light, fruity red like a Beaujolais or Loire Valley (Saumur or Touraine).
Hard Cheeses – Gruyere, Longhorn, Gouda, most cheddars. Red wines go well with these. The tannins in red wines soften the fat and protein of hard cheeses. Select wines such as Bordeaux, Amorne, Cabernet Sauvignon, Merlot and Barolo. These cheeses served with meats will round out a nice cheese platter.
Blue Cheese – Stilton, Roquefort and Gorgonzola, strongly flavored with a strong taste. These wines would have a hard time holding up to white wines or light bodied reds. The best choice is sweet wine like Port or Sauternes. Serve these cheeses with mixed nuts or almonds too!
Goat Cheese – tangy with a chalk like texture and acidic. Crisp young white wines like Sauvignon Blanc or Sancerre pair well.
Hard skinned cheeses such as Parmesan or Manchego pair well with a robust acidic red wine. Try a Barolo or Barbaresco with Parmesan. Try my favorite; Manchego with a Spanish Rioja.
If you’re looking for a single wine to match multiple cheeses (cow, sheep and goat milk cheeses) the best option would be a white wine like Gewurztraminer. A lighter style red Zinfandel would work, giving your guest the option of red and/or white.
Above all - enjoy your choice of cheese and wine!
Until next time, cheers!
Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. Three different varieties are more than enough and more than five gets confusing.
Harmony should always exist between the cheese and the wine. They should have similar intensities. There should always be a balance – strong and powerful cheeses should be paired with similar wines, and delicate cheeses should be paired with lighter wines.
So let’s explore some wine and cheese pairings.
Soft Cheeses – Brie, Camembert, Neufchâtel, Provolone are creamy and lower in fat than hard cheeses. White wines such as German or Austrian Riesling with a little bit of sweetness, semi-sweet champagne, or sparkling wines pair well. These wines portrait a little sweetness which cuts through the creaminess. The mouth coating texture of soft cheeses can make heavy red wines taste thin and tough. But, as far as reds, these cheeses can be accompanied by a light, fruity red like a Beaujolais or Loire Valley (Saumur or Touraine).
Hard Cheeses – Gruyere, Longhorn, Gouda, most cheddars. Red wines go well with these. The tannins in red wines soften the fat and protein of hard cheeses. Select wines such as Bordeaux, Amorne, Cabernet Sauvignon, Merlot and Barolo. These cheeses served with meats will round out a nice cheese platter.
Blue Cheese – Stilton, Roquefort and Gorgonzola, strongly flavored with a strong taste. These wines would have a hard time holding up to white wines or light bodied reds. The best choice is sweet wine like Port or Sauternes. Serve these cheeses with mixed nuts or almonds too!
Goat Cheese – tangy with a chalk like texture and acidic. Crisp young white wines like Sauvignon Blanc or Sancerre pair well.
Hard skinned cheeses such as Parmesan or Manchego pair well with a robust acidic red wine. Try a Barolo or Barbaresco with Parmesan. Try my favorite; Manchego with a Spanish Rioja.
If you’re looking for a single wine to match multiple cheeses (cow, sheep and goat milk cheeses) the best option would be a white wine like Gewurztraminer. A lighter style red Zinfandel would work, giving your guest the option of red and/or white.
Above all - enjoy your choice of cheese and wine!
Until next time, cheers!
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