About This Wine
When Adam LaZarre makes Petite Sirah, he’s thinking about food.
No, it’s not that he finds it difficult to focus on the task at hand. He simply wants to make sure that the finished wine is food-friendly. And that desire influences his decisions in the cellar.
“I find our Petite Sirah a bit too jammy on its own,” LaZarre candidly says. “That’s great if you’re producing an aperitif, but not so great if you’re producing wine for food,” as he does at Villa San-Juliette in the Paso Robles growing region of California. That’s why he includes other varieties in the blend. For the 2010 vintage, these included Merlot and just a splash of Grenache.
“The intensity of the Petite Sirah still pops through on the nose and in the primary fruit flavors,” LaZarre adds, “but there’s also a platform for food flavors and textures to stand on.” It’s a platform that provides endless culinary possibilities.
About Petite Sirah
Petite Sirah can be described as black peppery, but can mostly be described as "vinous" and, agreeable, pleasant, and sometimes delicious, not highly distinctive. Wines made from Petite Sirah age slowly and can survive fairly long cellaring of ten years or more.
- Grape Composition:79% Petite Sirah, 20% Merlot and 1% Grenache
- Grape Source:Paso Robles Growing Area of California
- Aromas & Flavors:Blueberry, Blackberry and a Hint of Oak
- Aging Vessels:80% French and 20% American Oak Barrels (20% First Use) for 14 Months
- When to Drink:Now Through 2018
- Food Pairing Suggestiongrilled meats, or lasagna.
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