Oddly enough...despite all of my ranting and raving about Euro-focused, traditional wines and that overall style..my Americana kicks in now and then I find myself jonesing for some really well made Californian Syrah. Yes, those who know me well are shaking their heads. You gotta be kidding me? Nope- Cali Syrah. Ojai. Copain. Edmunds St John. Really crunchy, chewy, black pepper laced, dirt stuffed, blackberry jammed, old fashioned fruit forward Cali C-Rah...
And it only comes when I'm also absolutely jonesing for some Americana home cooking. Real deal American hamburgers. You know. The burger that's 3 inches high with a tomato slice that's almost 1/2 an inch thick. And red onion- a requirement....or....A fantastic well made Chili. Last night was chili. Well made. No Syrah. A very good house Negroamaro...very chewy, earthy, and crunchy...so I was happy. Still, I wanted a Syrah.
I bring this up as I truly believe that we Americans don't understand Syrah. What do you do with it. The answer is eat it with American food. American Syrah is big and bold. Forward and hugely flavorful. Sounds like our food, no?
So, next time your jonesing for a great burger, chili, Tex-Mex, braised shortribs, BBQ, etc....Go pop a bottle of Syrah from the West Coast. A knew discovery awaits. I guarantee it.
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