Archive for the ‘Syrah/Shiraz’ Category


Rating: 4/5

1/8″ thick slice of fresh mozzarella wrapped in prosciutto and then flashed fried on the skillet in some olive oil.

Wine: Owen Roe Sinister Hand 2009 – 70% Grenache, 25% Syrah, 3% Mourvedre, 2% Counoise


This wine was so tasty on a brisk fall day.  Peppery, earthy, balanced tannin and a wild strawberry punch to knock you into submission.  It has enough body and just enough tannin to take on the fat (prosciutto) on fat (mozzarella) on fat (olive oil) delight, break it down in the mouth and make for a satisfying stay in your stomach.  I maxed out at 4 of these, but I was in love. The more health-conscious eater might stick to just 2.

Read Full Post »

Rating: 2/5

Baked rainbow trout with fresh ginger, garlic and cayenne.

Sautéed Chard.

Risotto with dried Porcini mushrooms hydrated in white port and water.

Wine: E. Guigal Cotes du Rhône 2006


Talk about a heavy dish!  Although the Syrah is wonderfully earthy and definitely took on this meal.  It was just too heavy overall to have more than a few bites.  Next time, the mushrooms should be left to soak in water or perhaps use some bellas.

Read Full Post »

« Newer Posts