Petite Sirah – A Pleasant Surprise!
When it comes to this varietal, there is nothing “petite” about it! Small in size but big in flavour, this deep, rich coloured grape grows in dense clusters on the vine. Petite Sirah is not just a more “petite” version of Syrah, it’s a distinct grape variety. Petite Sirah is the offspring of two French grapes, Syrah & Peloursin.
Deep dark purple in the glass, the rich, full bodied Petite Sirah from Pedroncelli is very aromatic with ripe berry, black plum and toasted oak notes. Rich with black cherry, blueberry and vanilla follow, the wine is well structured with firm tannins and a smoky finish.
Pedroncelli Winery has come a long way since 1927, when John Pedroncelli, Sr. purchased vineyards and a small winery in Sonoma County’s Dry Creek Valley. Today, the vineyards are planted to premium grape varieties, the winery is filled with modern equipment, and wines bearing the Pedroncelli name grace tables from coast to coast. But two elements from 70 years ago remain unchanged: the exceptional place the Pedroncelli family grows grapes, and the family’s dedication to making fine wines.
“If there is one thing to know about pairing Petite Sirah with food, it is that the wine deserves a food as big and as bold as it is.”
Some consider the Petite Sirah as a “thinker’s wine”. It is easy to lose yourself in the dark and mysterious glass as you decipher what exactly is it that you are tasting. As such, Petite Sirah wines require hearty foods to match. Grilled meats such as beef, pork tenderloin or venison will provide a good balance – even subtly spicy dishes made from these meats will provide a good partner. Dry, strong cheeses will work well with the tannin content and luscious fruits.
Those looking for some interesting combinations are in for a treat.
Blueberry Glazed Ribs
Pair with foods as bold and rich as itself. Thank you to foodandwine.com for this amazing recipe.
Ingredients
- 1 1/2 teaspoons each of garlic powder, onion powder and black pepper
- Kosher salt
- 4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
- 4 tablespoons unsalted butter
- 2 sage sprigs
- 8 thyme sprigs
- 1 medium onion, minced
- 2 large garlic cloves, minced
- 1/2 cup red wine vinegar
- 2 cups Perfect Blueberry Syrup
- 1 teaspoon hot sauce
How to Make It
Preheat the oven to 375° and position shelves in the upper and lower thirds. In a bowl, combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt. Set the ribs on 2 rimmed baking sheets and rub with the spices. Cover with foil and roast for 1 hour and 30 minutes, until tender, switching the pans halfway through. Pour off the liquid in the pans.
Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the Perfect Blueberry Syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle.
Preheat the broiler. Working with one sheet of ribs at a time, brush the underside of each rack with some glaze and broil until browned. Flip the ribs and repeat on the other side. Transfer the baking sheet to the bottom shelf of the oven. Repeat with the remaining ribs. Transfer the ribs to a work surface and slice between the bones. Mound the ribs on a platter. Pass the remaining glaze at the table.