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Syrah (sear-ah)
by Sharon Rosenbaum, Senior Wine Buyer
Syrah is a red grape which originated in the southern
Rhone wine region of France. Today Syrah accounts for
about 194,000 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 10,300 acres, Syrah has been an immense success
story. As recently as 1991 there were less than 500
acres in the Golden State. This is a 2400% increase
in 9 years! What makes California such a great home
for this grape is the state's Mediterranean climate
in which the Syrah grape thrives.
California's winemakers have substantially shortened
the learning curve with this grape and now some 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 less
than 10 years old. Once the average vine age hits 15
years or more, the sky is the limit for quality.
Syrah shows many facets: look for black pepper and
cassis aromas and sometimes a very rustic flavor overtone
the French call animale. Calfornia Syrahs go very well
with fuller flavored dishes: stews, roasts, game and
full-flavored cheeses do quite nicely.
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Food Recipe
to accompany Syrah
by Camille Stagg
Camille says...Serve these Ribeye Steaks on a nice
evening straight from the grill with Syrah or Petite
Syrah. Some complementary sides would be a rosemary
potato salad with olive oil, grilled veggies and watermelon
for dessert.
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Ingredients
• 4 rib-eye steaks, 12 oz ea, 1-inch thick
• 1 cup Petite Sirah
• 1/3 cup beef stock
• 1 tbsp orange juice
• 2 medium cloves garlic, minced
• 2 tbsp chopped fresh Italian parsley
• 2 tbsp chopped fresh rosemary, or 11/2 tsp dried
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper
to taste
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Preparation
Trim excess fat from steaks and arrange in a shallow
glass dish. Measure all marinade ingredients (except
salt/pepper) in a quart glass measure or medium bowl;
blend until well-combined. Pour over steaks, turning
to coat both sides. Let stand about 20 minutes.
Remove steaks from marinade (reserve) and grill over
medium-hot coals until medium-rare, 145°F on an
instant-read thermometer, about 5-6 minutes per side,
basting with reserved marinade. Sprinkle steaks with
salt and pepper.
Makes 4 servings
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