I recently became interested in expanding my knowledge of different grapes, wines and wine-making regions. I am particularly interested in knowing more about wines that I really don’t drink very often, with the intent of expanding both my knowledge and palate.
I begin with a rather misunderstood grape, Petit Sirah, a.k.a. Durif, Petit Syrah, Petite Sirah and Petit Syrah. Despite its name, it is neither petite, nor a Syrah. In fact, Petite Sirah wines are anything but petite - they tend to be big, strong and muscular.
History and Origins
A good history of Petit Sirah is posted on the website of the Petit Sirah Advocacy Association (a.k.a. “P.S. I Love You”).
Petit Sirah was originally marketed as such in California. About 3,200 acres of grapes identified as Petite Sirah are presently planted in California. Recent DNA evidence from research done at the University of California at Davis has confirmed most, but not all of these grapes to be the same grape as Durif, a somewhat lackluster French varietal. The remainder of the California grapes labeled as Petit Sirah are believed to be rather random mixtures of the nearly indistinguishable variety known as Peloursin, along with small amounts of Alicante Bouschet, Carignan, Grenache, Mourvedre and Zinfandel.
Petit Sirah’s French twin Durif is actually a cross of Peloursin, an unremarkable variety from the east side of the Rhône, with the true Syrah, the ancient noble variety from which the great Northern Rhône wines of Côte Rôtie and Hermitage are made. A French nurseryman, Dr. François Durif, propagated the grape in the 1870s trying for resistance to powdery mildew and named it after himself.
Although the names are similar and Petite Sirah is a true offspring of Syrah, the vines and grapes of the parent and child are quite different and distinct from one another and these varieties are in no ways synonymous with one another.
Petit Sirah Wine
Petite Sirah has long been an important blending grape, prized primarily for its deep color and intense tannin. It is the variety most often used to blend into zinfandel for added complexity, body, and to tone down the tendency of zins to become “fruit bombs”.
In addition to California, you will also find Petit Sirah (or Durif) wines made in Australia, Argentina, Israel, Brazil, Chile, and Mexico. Despite its French pedigree, Petite Sirah is now almost unheard of in French wines.
On its own, the flavor of Petite Sirah can be vaguely black peppery and often packs intense blueberry and eucalyptus flavors. Petite Sirah produces dark, inky colored wines that are highly tannic and relatively acidic with firm texture and mouth feel. Many describe it as "vinous" or “herbal”. When done well, Petit Sirah wines can be agreeable, pleasant, and sometimes delicious. Wines made from Petite Sirah age slowly and can survive fairly long cellaring of ten years or more (20 years is rare but not unheard of).
Food Pairing
Because of its strong tannins, Petit Sirah is more of a food wine than a quaffer. Petite Sirah pairs well with any food with which you would normally pair a big red wine: stronger meats such as grilled steak, roast duck, lamb, pot roast, rabbit in mustard sauce, and sweetbreads with mushrooms.
History and Origins
A good history of Petit Sirah is posted on the website of the Petit Sirah Advocacy Association (a.k.a. “P.S. I Love You”).
Petit Sirah was originally marketed as such in California. About 3,200 acres of grapes identified as Petite Sirah are presently planted in California. Recent DNA evidence from research done at the University of California at Davis has confirmed most, but not all of these grapes to be the same grape as Durif, a somewhat lackluster French varietal. The remainder of the California grapes labeled as Petit Sirah are believed to be rather random mixtures of the nearly indistinguishable variety known as Peloursin, along with small amounts of Alicante Bouschet, Carignan, Grenache, Mourvedre and Zinfandel.
Petit Sirah’s French twin Durif is actually a cross of Peloursin, an unremarkable variety from the east side of the Rhône, with the true Syrah, the ancient noble variety from which the great Northern Rhône wines of Côte Rôtie and Hermitage are made. A French nurseryman, Dr. François Durif, propagated the grape in the 1870s trying for resistance to powdery mildew and named it after himself.
Although the names are similar and Petite Sirah is a true offspring of Syrah, the vines and grapes of the parent and child are quite different and distinct from one another and these varieties are in no ways synonymous with one another.
Petit Sirah Wine
Petite Sirah has long been an important blending grape, prized primarily for its deep color and intense tannin. It is the variety most often used to blend into zinfandel for added complexity, body, and to tone down the tendency of zins to become “fruit bombs”.
In addition to California, you will also find Petit Sirah (or Durif) wines made in Australia, Argentina, Israel, Brazil, Chile, and Mexico. Despite its French pedigree, Petite Sirah is now almost unheard of in French wines.
On its own, the flavor of Petite Sirah can be vaguely black peppery and often packs intense blueberry and eucalyptus flavors. Petite Sirah produces dark, inky colored wines that are highly tannic and relatively acidic with firm texture and mouth feel. Many describe it as "vinous" or “herbal”. When done well, Petit Sirah wines can be agreeable, pleasant, and sometimes delicious. Wines made from Petite Sirah age slowly and can survive fairly long cellaring of ten years or more (20 years is rare but not unheard of).
Food Pairing
Because of its strong tannins, Petit Sirah is more of a food wine than a quaffer. Petite Sirah pairs well with any food with which you would normally pair a big red wine: stronger meats such as grilled steak, roast duck, lamb, pot roast, rabbit in mustard sauce, and sweetbreads with mushrooms.
1 comment:
This was Extremely helpful. Loved it!
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