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Syrah (sear-ah)
by Sharon Rosenbaum, Senior Wine Buyer
The
Syrah grape now accounts for almost 200,000 acres
worldwide. Of that total, 57% is in France and another
third in Australia where they call it “Shiraz”.
In California, where there are now almost 14,000
acres, Syrah has been an incredible success story.
In the early ‘90s there were less than 500 acres
of this premium varietal, so you can see what great
strides Syrah has recently made in the Golden State!
What makes California such a great home for Syrah
is the state’s Mediterranean climate – a perfect
environment for this French Rhône variety.
California’s winemakers have substantially shortened
the learning curve with this grape. Many of the
wines they are producing can stand up to the best
that France has to offer. Grape vine age is the
big factor here: obviously most of the Syrah vineyards
are above 10 years old now and we are beginning
to see great advances in quality for the wines.
There is quite a price range for Syrah/Shiraz wines
from around the world, and particularly in California.
Syrah shows many facets: look for black pepper and
cassis aromas and sometimes a very rustic flavor
overtone the French call “animale”.
California Syrahs go very well with fuller flavored
dishes: stews, roasts, game dishes and rich, full-flavored
cheeses. |
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Appetizer Recipe - Meatballs
in Wine-Tomato Sauce
Ingredients
Wine-Tomato Sauce
2/3 cup Syrah
1 can (8-oz) tomato sauce
2 tbsp lemon juice
1 to 2 tbsp packed brown sugar (to taste)
1 clove crushed garlic
1 tsp chopped fresh or 1/4 tsp dried oregano
Meatballs
11/4 pounds lean ground beef
1 medium potato, peeled, shredded
1 small onion, minced
1 egg, beaten
Salt and freshly ground pepper to taste
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Preparation
In a small saucepan, combine wine, tomato sauce, lemon
juice, brown sugar, garlic and oregano, stirring to
blend. Bring to a boil over high heat, stirring; reduce
heat and simmer gently, uncovered, until sauce is
thickened (15 to 20 minutes).
Meanwhile, prepare meatballs: In a medium bowl using
a wooden spoon, combine meat, shredded potato, onion,
egg, salt and pepper. Shape into balls about 3/4-inch
in diameter (size of large marbles). Arrange on baking
pans with edges. Bake in preheated 475°F oven
for 5 to 6 minutes, or until lightly browned. Transfer
meatballs and any juices from pan to prepared Wine-Tomato
Sauce. Stir to coat meatballs and keep warm until
ready to serve in a heated chaffing dish.
Makes about 60 bite-size appetizers
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