Shiraz

Hello,
Today we talked about Shiraz and we talked about food pairing. Shiraz was first found in France but since that is has been planted in California, Argentina, and South Africa. In Australia it is found all over  the country. Some noted regions are McLaren Vale, Eden Valley, Langhorne Creek, the Yarra Valley, and Great Western Valley. The Shiraz vines though can grow a lot and often there can be canopy issues if the vines are not controlled. The color is normally a dark red to a deep plum and it will show tawny colors with age. The typical aromas for Shiraz is Black pepper is if is  a warmer climate, white pepper if it os cooler climate, plum, blackberry, cherry and tar. The app late experience can change because there are many different styles. Typically though it is full bodied and has high levels of alcohol. There are normally fruity and American oak flavors along with spicy flavors.

1) Annie's Lane
    Made in: Clare Valley 2014
    Alc/vol:14
    Price: $15

Appearance: This wine has a violet colored rim and a deep deep cherry core. This wine seems full bodied due to it being opaque. There is also a violet rim so you can tell that it is a young wine. This wine has good clarity and shine.

Aroma: The primary aromas are intense plum, blackberry and some general spice aromas. There are also some intense secondary oak aromas which makes the wine complex. There are also some subtle cherry aromas.

Palate: The most intense flavor is the oak with some subtle spice, cherry, and plum flavors. Overall the wine seems soft but it has grainy rough tannin. It is also heavy on the tongue.The flavor is persistent in the mouth. Also the flavor starts in the front palate, builds on the mid palette and then falls in the back palate.

Food match : This sort of wine needs a heavy dish to compliment the heaviness of the wine. I would pair it with slow cooked beef brisket . There would also be a rich BBQ sauce to go with it as wel. The sauce would increase the sweetness and spiciness of the wine which would compliment and enhance the wine. Also the juices from the beef would pair nicely with the drying effect of the tannins. A side of roasted vegetables, such as peppers, onions and carrots, that were cooked on the grill with olive oil and salt would pair nicely with the spicy flavors of the Shiraz as well.