Father’s Day weekend means grilling for many. What’s a more fitting homage to dear old dad than throwing a hunk of meat on the grill? Nothing, that’s what!
So if grilling is part on the agenda this weekend, and if that agenda includes firing up something in the red-meat category, might I suggest a bottle of Syrah to go with your repast. Nothing, in my opinion, goes better with grilled red meat than Syrah, the King of the Rhone varietals. With its rich dark fruit flavor and aromas, it can be sublime with grilled meats of all kinds, including but not limited to: tri-tip, skirt and flank steak, ribs, elk, bison, goat, lamb, sausages and roast pork. Syrah loves black pepper and smoke, so don’t be shy to smoke and/or rub black pepper all over whatever you’re grilling.
As mentioned, Syrah is grown in the Rhone, as well as Australia, where it’s called Shiraz, and California, Oregon, Washington and South America.
I have a couple favorite Syrahs I’d like to share with you, if you don’t mind:
Curtis 2010 Syrah Santa Barbara County: I dig Curtis. They do a great job. Their Grenache also is outstanding. Their Syrah offers nice balance between aromas of black cherry and blueberry with hints of cinnamon and floral notes with flavors of plums, blackberries and toasty oak. Sleek mouthfeel, integrated tannins. Dark chocolate.
Klinker Brick Farrah Syrah, Lodi: I’ve featured this wine in a previous blog. I’m a big fan. What can I say? This is a delicious wine. Full-bodied, big, bright, fruit that sings, acid that refreshes and tannins that tell you unequivocally who’s the boss. This is a crowd pleaser. Congratulations Klinker Brick. You’ve consistently won me over with this Syrah.