Great Grape Profile..

By Geoff Barley

Syrah/Shiraz

It’s one grape, but with two names – one best associated with France and the other with Australia. The split personality has two explanations; the first that the French grape was called “Scyras” (pronounced something like “Shiraz”) when James Busby took the first vines to Australia in 1832, and the other that the Shiraz name reflects the mistaken belief that its historical lineage goes back to ancient Persia. DNA analysis has in fact shown the grape to be a probable native of the northern Rhône, and a variety used for wine production since Roman times.

French Syrah is classically bottled as fabled Hermitage in the north Rhône, and more recently (since 1970) blended in the reds of the southern Rhône, lending longer life to wines like Châteauneuf-du-Pape. Before the Australians made Shiraz a household name it was unusual to see the Syrah name on a French label. Some French wineries have now jumped on the bandwagon and are pumping out lots of well-priced Syrah, proudly labeled as such, to compete with the Ozzies. Many other countries also now bottle Shiraz/Syrah, selecting one name or the other depending on the winemaker’s preference and the style of the wine. In fact, as winemakers try to make their bottles stand out on the shelf, you can actually find Syrah from Australia and Shiraz from France!

Australia’s success with the grape (besides their use of cute animals on the labels) is a result of the rich, jammy flavors that their warmer climate produces. The most popular wines, sometimes called “fruit bombs”, are big reds that are very approachable, require little aging, have relatively high alcohol, and are packed with flavour – the perfect wine to accompany steaks off the barbie. In the cooler Rhône, Syrah-based wines are tighter and more tannic and, in the best bottles, require significant aging to develop. My wine encyclopedia notes that the Australian version is sweeter and more suggestive of chocolate than the pepper and spices often associated with the Rhône wines.

Our suppliers have featured a number of great wines made with this international star, either as a single varietal or in blends, with juice from Washington State, Australia, France, Sicily, and South Africa. On your next visit to Carafe ask us which one(s) might be best for your cellar.

Zinfandel

Zinfandel is the most popular red grape variety grown in California after Cabernet Sauvignon.  Its origin has long been debated and the subject of several publications.  Zinfandel was first thought to be a vine native to the North America.  Then believed to be from the Primitivo grape that is grown in Apulia – the “heel” region of Italy. Recent DNA studies confirm that Zinfandel and Primitivo are actually the same grape.  Both originate from the parent “Crljenak Kastelanski” varietal found along the Dalmatian coast of Croatia, of which only 9 vines survived the phylloxera epidemic of the 1800s. How Zinfandel was named and made its way to California via Hungary and Austria is a long and confusing story!

Today’s “Zin” is known for its deep garnet color, intense fruit and high alcohol.  It is a robust red with medium tannins that features the zest of black cherry and strawberry and notes of fresh pepper. These characteristics make Zinfandel a natural companion for flavorful grilled meats such as steaks, chops, ribs and hamburgers.

White Zinfandel “blush” was first introduced by Bob Trinchero of Sutter Home Winery in 1972. He found that if the juice was left on the skins for a short time interval, the wine becomes become pink rather than red and creates a slightly sweet, less intense wine with plenty of fruitiness.  White Zinfandel has been extremely successful, outselling Red Zinfandel 6:1 !

Carafe Corner

It's all about Taste!

The human tongue has four basic classes of taste receptors: sweet, salt, acid and bitter. All four tastes are apparent anywhere on the tongue, and even on the roof of the mouth. But certain areas have receptors that are more sensitive to particular attributes:

1. Sweet (sugars) on the tip of the tongue.

2. Saltiness (salts) bordering the sweet zone

3.  Acid (sour): low PH, acidic foods like lemon juice or vinegar (along the sides of the tongue)

4.  Bitter (bases): high pH, alkaline foods like baking soda or unsweetened chocolate (on back of tongue)

When tasting wine, take a sip enough to cover the tongue and swirl it around to release the chemical compounds. Now the 4 taste zones on your tongue, linked by your sense of smell, though the nose and back of mouth, will help you identify the different complexities of the wine.

A Fast and Easy Recipe

If you are thinking of preparing a special dinner, you may want to try this recipe - it's sure to impress.

Creole Shrimp and Pasta

Recipe adapted from “New Orleans Cooking” by Emeril Lagasse & Jessie Tirsch - William Morrow publisher, 1993

Ingredients

20 to 25 (1 ¼ pounds) large shrimp, peeled & deveined

2 tsp Creole Seasoning

2 tsp olive oil

2 plus 2 tbsp unsalted butter

1 tbsp minced garlic

1/2 cup dry white wine

1/4 cup fresh lemon juice

1 tsp lemon zest

1/2 tsp salt

1/8 tsp freshly ground black pepper

1 pound cooked linguini

1 tsp crushed red pepper flakes

1/4 cup chopped green onion, tops only

2 tbsp chopped fresh parsley leaves

Directions

Toss shrimps in a medium bowl with the Creole seasoning

Place the olive oil and 2 tablespoons of the butter in a large 14 inch skillet over high heat. Add the shrimp to the pan, spreading them evenly. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 ½ minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine.

Serve hot.    Yield 4 – 6 servings.

VALUE BATCH PRICING

We have a selection of wines that you can order by 30 bottle batch at unbeatable prices. Premium quality wines starting at just $3.00 per bottle!

Come in soon ad sample our selection at the Carafe tasting bar. We think you will be pleasantly surprised at just how good they taste and how affordable it is to order your own batch. Why not share a batch with your friends?

And, remember that all wines made at Carafe are unconditionally guaranteed!