Petite Sirah

\Peh-teet-see-rah\ (French) The mystery about Petite Sirah is how it came by that name. There is nothing petite about it as it usually produces massive, rich, tannic wines that add depth of color when added to a blend. It has no real connection with the Syrah of the Rhone valley, except that its home ground is found in the southeast of France.

It was thought for a while that the variety was propagated around 1880 by a French nurseryman named Dr. Durif. To achieve it he crossed the Peloursin grape with the Syrah grape. However, we know that vines known as Petite Sirah have grown in California since at least 1880, making the Durif connection tenuous at best. Others say it’s a name applied to several little-known varieties often planted together to make up a field blend.

Its primary attraction has been as a blending grape and its resistance to mildew. Although you’ll hardly find a vine in France now, California has been consistently increasing its plantings all over the state, particularly the Monterey area, Napa, and Sonoma where it is most often used as a blending component in Zinfandel and some Cabernets, although Petite Sirah is beginning to appear as a stand alone varietal as well.

Petite Sirah is a real mouthful. Full of rich, ripe fruit, the wine is full-bodied, dark, inky and voluptuous with big, chewy tannins. Look for flavors of violets, black pepper, plum, smoky blackberry and black cherry fruit. Like others of its red brethren, it ages well. It is often even better ten years down the road.

Because of its smoky qualities it pairs well with grilled meats. A grilled steak should be your first choice, but try it with Chinese style baby back pork ribs, or wild boar barbequed ribs. Or try it in a marinade with garlic for butterflied leg of lamb. It would be great in or with a hearty beef stew in the winter. It also works as a braising liquid for beef short ribs or braised lamb shanks.