My first conscious taste of syrah happened many years ago, when I was traveling in the Rhone region of France just out of college. I didn’t know much of anything about wine at that point, but I knew that I was hooked when I tried my first glass of syrah.
It was definitely love at first sip. It’s packed with rich flavors that remind me of ripe blackberries, moist forests, smoke and especially spice. I think the signature scent is black pepper, but often, you can pick up other spices, both sweet and savory.
Syraha is a full-bodied wine with a bit of tannin but usually not overpoweringly so, which you sometimes experience in young cabernets.
From its home in the Rhone River valley, syrah has spread to many of the world’s great wine-growing regions. It migrated first with the French Huguenots to South Africa’s Cape of Good Hope in the 17th century, where it was renamed “shiraz.” From there, it traveled to Australia, where it is stilled called shiraz. Syrah arrived in California relatively recently. In the early 1980s, a group of maverick winemakers, known as the Rhone Rangers, began to work seriously with syrah and other Rhone varietals. California seems to have the ideal climate for this luscious grape.
My grandmother’s pot roast
1 3-pound tri-tip or bottom round of beef
Salt and freshly ground black pepper
4 tablespoons olive oil
3 cups sliced onions
1 cup leeks, sliced into rounds
11/2 cups celery, sliced on the bias
11/2 cups carrots, sliced
1/4 cup slivered garlic
1/4 teaspoon hot red pepper flakes
3 cups hearty red wine, such as syrah
4 cups beef or chicken broth
2 cups fresh or canned diced tomatoes
2 large bay leaves
1 teaspoon fennel seed
2 teaspoons minced fresh thyme, or 1 teaspoon dried
2 teaspoons minced fresh sage, or 1 teaspoon dried
2 teaspoons minced fresh oregano, or 1 teaspoon dried
Parsley for garnish
Trim most of the fat from the beef, and season it liberally with salt and pepper. Pour olive oil into large, heavy-bottomed pot, and quickly brown the meat on all sides over moderately high heat. Remove meat from pan; reduce heat to medium; and add onion, leeks, celery, carrots and garlic. Cook, stirring occasionally, until vegetables just begin to color.
Return meat to pan, and add 1/4 teaspoon (or to taste) hot red pepper flakes, red wine, broth, tomatoes, bay leaves, fennel seed, thyme, sage and oregano. Bring to a simmer, then cover and place in a preheated 375-degree oven for 2 to 21/2 hours, or until meat is very tender and almost falling apart.
Strain liquid from meat and vegetables. Allow liquid to sit for a few minutes so that the fat will rise to the surface. Strain off and discard fat.
Return liquid to pan, and over high heat, reduce by approximately one-third to concentrate flavors. (If desired, thicken with 2 teaspoons cornstarch dissolved in wine or water.) Correct seasoning with salt and pepper.
Return meat and braising vegetables to pan, and warm through. S
lice meat, and arrange it on serving platter along with braised vegetables. Ladle reduced sauce around, and garnish with parsley. Makes 6 to 8 servings.
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