Adding zest with Syrah
Syrah and Shiraz wines, made from varietals of dark-skinned grapes, provide the perfect foil for spicy dishes.
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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. Easy to appreciate, nice to swallow, a no-brainer. And possibly the most appropriate red wine to wash down spicy Asian cuisine with.
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