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August 03' Monthly Newsletter
Fine Wine Adventures
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Petite Sirah is one blockbuster of a grape. It was a favorite during
prohibition because those big grapes could survive the ordeals of
secret and primitive rail transportation to the bathtubs of home
winemakers. For centuries, Petite Sirah has been a full-flavored,
lip-smacking wine served with big red meat dishes and plenty of
gusto. Recently, it has been
recreated by a few select wineries in a still powerful, but more
restrained form. Our tasters discovered varietals in two small California
wineries that are just superb.
Discovering new subtleties in a classic grape is one of the finer
things in
life. Let’s drink to that!
President
Founder
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Fine Wine Adventures
Celebrate the Harvest Alexander Valley Winegrowers, California.
9/6-7/2003 Saturday-Sunday. World-class wines will be served
with delicious food. Call 888-AVWINES (289-4637) . . . Fun
in the Harvest Fetzer Vineyards, California.
9/13/2003 Saturday. This day-long celebration combines food
and wine tastings, live music, and a demonstration by super
chef Emeril Lagasse. Call 800-846-8637, extension 404 . .
. Harvest Stompede (7 mile or 5K run) at Leelanau Peninsula
Winery, Michigan. 9/13-14/2003 Saturday-Sunday Noon-5PM. Run,
walk, watch, taste in scenic vineyards. Contact Rick Coates
by phone 231-938-3247 . . .
Music in the Night Series at Veramar Vineyard, Virginia.
8/31/2003 –
6:30-9:30PM. Call for reservations: Enjoy an outdoor concert
at the base of the Blue Ridge Mountains along the Shenandoah
River. Call 540-955-5510.
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This Month's
Wines....
Petite Sirah
by Sharon Rosenbaum, Senior Wine Buyer
This red wine grape is known for its distinctive black pepper
aroma and long
ageability. Petite Sirah is often confused with Syrah, though
it is not
related and its name is probably invented. It was originally
introduced to
California from Europe (probably France) in the late 1800s
and for a long time was used as a blending grape to add color,
richness and body to many of the generic “jug”
wines, some of which were called “burgundy”.
Today, a number of committed winemakers continue to work
with the grape and have created a significantly better product
with an accessible style that
characterizes the wines more truly. These Petite Sirahs make
ideal companions to dishes such as hearty pasta, lamb, grilled
meats and robust cheeses. Serve at cool room temperature.
The Hautzig Estate Petite Sirah
Vintage: 2001
Region: Lodi
Acidity: .58
Alcohol: 13.0%
Residual Sugar: 0
Cellaring: 2-3 years
Panel’s Notes: Elegant wine with appealing aromas of
black cherry, vanilla
and oak spice. Balanced acidity and tannins give structure
to the wine.
Winery Background: Vineyards in California’s Lodi region
along the San
Joaquin and Sacramento Rivers.
Food: Grilled meats, hearty stews, full-flavored cheeses.
DiSalvo Petite Sirah
Vintage: 2002
Region: Monterey
Acidity: .60
Alcohol: 13.5%
Residual Sugar: 0
Cellaring: 3-4 years
Panel’s Notes: Deep color, intense aroma of blackberries.
Ripe berry flavors
with a medium body and velvet texture.
Winery Background: Grapes from Monterey’s Naragi Family
Vineyard known for
Petite Sirah. Grapes harvested in November 2001 for ripeness.
Food: BBQ meats, poultry and vegetables. Rich, ripe cheeses.
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Food Recipe
to accompany Petite Sirah
by Camille Stagg
Camille Stagg is a food, wine and travel journalist and author.
Her latest book is "The Eclectic Gourmet Guide to Chicago"
(Menasha Ridge Press). She was food editor of both the Chicago
Sun-Times and Cuisine magazine.
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Grilled Wine Marinated Ribeye
Steaks
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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Quote:
“Inhale and sip, and you’ll remember
And back to living beauty bring
The sharp and sweet of late September,
The cool bouquet of early spring.”
Martin Armstrong, English poet
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