Adding zest with Syrah
Syrah and Shiraz wines, made from varietals of dark-skinned grapes, provide the perfect foil for spicy dishes.
LOOKING for wines for a dinner with rather spicy Asian food, I thought it was time to do something with Syrah wines which I had overlooked (neglected really). It occurred to me that a comparative tasting/drinking of Old and New World Syrah would not only fit the bill, it was particularly appropriate as three of the guests were growers of Syrah and Chateauneuf-du-Pape wines in the Rhone Valley.
Araujo Estate's Eisele Vineyard Syrah, Fontodi's "Case Via" Syrah, Torbreck's Run Rig and Marc Sorrel's Hermitage make for an interesting spread of Syrah around the world.
Syrah is an easy varietal to appreciate. It produces big-bodied, rather lush, soft, rounded wines filled with blackberries, with light touches of savouriness and soft tannic edges.…
BT is now on Telegram!
For daily updates on weekdays and specially selected content for the weekend. Subscribe to t.me/BizTimes
Lifestyle
Former Zouk morphs into mod-Asian Jiak Kim House, serving laksa pasta and mushroom bak kut teh
Massimo Bottura lends star power to pizza and pasta at Torno Subito
Victor Liong pairs Aussie and Asian food with mixed results at Artyzen’s Quenino restaurant
If Jay Chou likes Ju Xing’s zi char, you might too
Mod-Sin cooking izakaya style at Focal
What the fish? Diving for flavour at Fysh – Aussie chef Josh Niland’s Singapore debut