Category Archives: Wine

Wine Enthusiast Corner: Petite Sirah

Posted on by

“Wine has been a part of civilized life for some seven thousand years. It is the only beverage that feeds the body, soul and spirit of man and at the same time stimulates the mind.” – Robert Mondavi

The red wine grape, Petite Sirah (“Peh-teet sear-ah”) (aka Durif or Petite Syrah), was first found growing in France in the mid-1800’s. It is a red wine grape that was created by crossing two varieties of grapes: Syrah and Peloursin. It’s loved for its extraordinary deep color and full-bodied flavors of blueberry, chocolate, plums and black pepper.

Petite Sirah and Syrah (or Shiraz) are two wines that have very little in common. It is important to remember that Petite Sirah is not the baby sibling of Syrah and is certainly not a diluted version of Syrah either, writes Madeline Puckette, James Beard Award-winning author and co-founder of Wine Folly. The Petite Sirah characteristics are distinctive and it has a completely different tasting profile as well.

Source: Wine Folly

The wine is named after the French word petite, meaning small, and Sirah, which was the original name for the Syrah grape. And the grape’s name, Petite Sirah, comes from the berry size and not the vine, which is exceptionally robust.

These tiny berries generate a high skin to juice ratio, which can make very tannic wines. It is one of the darkest wines that are typically full bodied with intense flavors and high tannins.

Despite its popularity, Petite Sirah is an exceptionally rare grape with less than 10,000 planted acres worldwide, growing mainly in California.

Full-bodied red wineslike Petite Sirah have high tannin (bitterness and astringency) which means you’ll want to match them up with richer, more fatty foods to create balance.

With its smoky fruit flavors, Petite Sirah will pair nicely with bold exotic spices and herbs. With you should expect aromas of blackberry jam, brambles, black pepper along with notes of vanilla from oak aging. On the palate, rich and bold tannins compliment the sweet berry-like flavors and the acidity is smooth.

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.

6 Fast Facts About Petite Sirah

  • History: Petite Sirah (or Durif, the grape’s original name) was a cross between Syrah and the even more rare: Peloursin. It was imported to America in the mid-1880s where it got it’s new name: Petite Sirah.
  • Serving: A slightly cooler temperature (65 ºF) will deliver more floral and mineral aromas along with Petite Sirah’s characteristic bold fruit.
  • Decanting: Petite Sirah with such high tannin is the perfect red wine to pour in a decanter and let it evolve for 2–4 hours.
  • Aging: This warm-climate grape often loses too much acidity and fruit within the first 7 years to make it a contender for longer term aging.
  • Value: California’s central valley (like the Lodi AVA) offer some of the best values.
  • Anti-Oxidants: Petite Sirah is one of the deepest, most opaque red wines with very high levels of anthocyanin (an antioxidant). Similarly colored wines to Petite Sirah include Tannat and Sagrantino.

At one time, Petite Sirah had a reputation of being too “over the top” for most palates and constitutions. The best way to describe this wine with its brute strength, bold flavors and dense, chewy texture was “masculine”.

Winemakers have managed to tame Petite Sirah and create a red wine variety that is full of gracious nuances. You can enjoy one of the most beautiful, opaque purple wines that boast some of the highest antioxidant levels of any wine.

Healthy and full of flavor – there is nothing petite about Petite Sirah! It display ripe, rich fruit, leans toward the more powerful end of the spectrum, and its spice notes allow it to pair with a wide range of foods. Yet, the varietal flies relatively under the radar

References:

  1. https://winefolly.com/deep-dive/petite-sirah-wine-guide/
  2. https://www.winepros.org/petite-sirah-guide/

Simple Living and Eating for Longevity

Posted on by

Living simply including how you eat is one secret to healthy living, aging and longevity

To live a long and healthy life, you should follow the eating regimen and lifestyle of people indigenous to the Blue Zone. Blue Zones are areas where people regularly live to be over 100 years young and the populations are in good health and they live simply.

Blue Zones five areas are: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece, and Loma Linda, California. It was found that they had nine things in common, including how they eat, despite being in completely different geographical locations and cultures.

Simply eating

Something people in the various Blue Zones around the world have in common is that their meals consist of whole foods and primarily plant-based ingredients, as longevity expert and Blue Zones founder Dan Buettner often says. Beans, whole grains, and lots of vegetables are all cornerstones of Blue Zone philosophy of simple eating.

“We believe 90 percent of Alzheimer’s can be prevented through a healthy lifestyle,” Dean Sherzai, MD, and Ayesha Sherzai, MD, a husband and wife team and directors of the Alzheimer’s Prevention Program at Loma Linda University Medical Center explain. “Data from many studies have repeatedly supported a whole-food, plant-based diet as being protective for brain health in general, and Alzheimer’s and stroke in particular.”

Food for longevity

Garlic has proven to be one key food for longevity because it’s linked to lowering inflammation and reducing the risk of cardiovascular disease. It’s also full of vitamins including vitamin B6, manganese, selenium, vitamin c, iron, potassium, and copper, which support cognitive health, boost the immune system, and work to keep blood sugar levels steady.

References :

  1. https://www.wellandgood.com/simple-salad-dressing/
  2. https://www.wellandgood.com/longevity-nutrition-tips/

Worthy White Wines

Posted on by

White wines from around the world can be as complex as red wines and like their counter parts, white wines can have vastly different tastes. Like red wines, white wine has a plethora of varietals with region specific vines as well.

White wines should be chilled slightly for serving and are typically fermented at cooler temps during the wine making process to preserve those rich fruity flavors often found in white wines.

Some of the most popular varietals are Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Chenin Blanc, and Verdelho. Here are a few less well known white wine varietals that are being enjoyed by white wine enthusiasts:

Albariño wine (“alba-reen-yo”) is a high-quality, light-bodied white that grows mostly in Spain and Portugal. It’s loved for its high acidity, refreshing citrus flavors, dry taste, and subtle saltiness. For seafood lovers, Albariño is a fantastic choice for pairing with exquisite dishes like ceviche, fish tacos, seafood pasta, and shrimp.

Vouvray (“voo-vray”) is a white wine made with Chenin Blanc grapes that grow along the banks of the Loire River in the Touraine district of France. Wines range in style from dry to sweet, and still to sparkling, each with its own distinct character.

Viognier (“Vee-own-yay”) is a full-bodied white wine that originated in southern France. Most loved for its perfumed aromas of peach, tangerine and honeysuckle, Viognier can also be oak-aged to add a rich creamy taste with hints of vanilla. Viognier is definitely something you’ll like to swirl.

Chablis (“Shah-blee”) is a Chardonnay that rarely uses oak-aging, resulting in a very different style and taste profile. Chablis is 100% Chardonnay that is described as having citrus and white flower aromas with dry, lean, light-bodied flavors of citrus, pear, minerality and salinity. Chablis rarely displays flavors of butter – an indication of oak-aging. In fact, one of the most desirable traits in quality Chablis is a long, tingly finish of high acidity and flint-like minerality.