Billi Billi Shiraz

Billi Billi Shiraz is a Syrah-category red from Esplanda, labeled Massachusetts. That puts it well outside the warm regions most Shiraz comes from. Cooler-climate Syrah usually shows a different profile from the jammy, high-alcohol style the Shiraz name suggests. Expect darker berry fruit such as blackberry and plum, with black pepper and a savory, slightly meaty edge, and brighter acidity and a leaner frame than a Barossa-style bottle. The details supplied don't specify oak treatment, alcohol level or vintage, so check the label for those before you plan around them. Wines in this style typically have medium to full body, moderate tannin and a peppery finish of moderate length. At the table, Syrah-based reds suit food with char, spice and fat. Grilled lamb chops, herb-crusted pork loin, burgers and smoked sausages all work. So do slow-braised short ribs and roasted mushrooms. Peppery, savory wines like this also handle barbecue rubs and cracked-pepper steak better than softer reds do. With a very sweet, sticky barbecue sauce, the fruit tends to get flattened. Hard aged cheeses and aged cheddar are safer cheese choices than anything creamy and mild. Serve it slightly cool, at roughly 60 to 65°F. Twenty minutes in the refrigerator before opening usually gets a room-temperature bottle there. Warmth tends to push the alcohol forward and blur the pepper and spice. A young, tannic Syrah often opens up with 30 to 45 minutes in a decanter or simply open in the glass. Use a large-bowled red wine glass, ideally one that tapers slightly at the rim to concentrate the aromatics. Unless the label points to a structured, age-worthy style, treat this as a bottle to drink over the next few years rather than one to cellar long term.