About This Wine
Some wines are subtle.
Some wines are anything but. The 2010 Vin de Pays d’Oc Syrah from La Forge Estate falls into the latter category. This is a big bruiser of a wine, with aromas and flavors that are best described as “intense.”
It begins with the aroma, which is all about French “terroir.” Some might use the word “barnyardy” to describe it — a common term when talking about French wines. At La Forge Estate, the preference is to craft wines that are snapshots of the vintage, and the 2010 growing season produced that aroma in the finished wines — an aroma that quickly dissipates with exposure to air.
In the mouth, the wine shows off its structure — it’s a full-bodied, take-no-prisoners “bruiser,” as one member of our tasting panel put it. That style calls for grilled meats or hard cheeses as food companions. A “big” wine such as this requires an equally “big” culinary companion.
Very dark, rich, powerful wines with great aging potential (as long as 50 years), yet still can be drunk relatively young. Distinct pepper, spice, cherry and leather flavors, with smooth, supple texture. Embodied in majestic wines from France, Australia and, increasingly, California.
- Grape Composition:100% Syrah
- Grape Source:Languedoc Growing Region of France
- Aromas & Flavors:Black Cherry, Chocolate Oak and Intense Terroir
- Aging Vessels:American Oak Barrels (20% First Use) for 6 Months
- When to Drink:Now Through 2014
- Food Pairing Suggestiongrilled meats, or hard cheeses.
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe