Excelsior Syrah

Excelsior Syrah is made by Esplanda in Massachusetts, which is an unusual origin for this grape. Syrah is a dark-skinned red that does best in warm places like the Rhône and Australia, so a New England bottling is worth trying on its own terms. The details we have don't include tasting notes, ABV or vintage, so what follows describes what Syrah usually offers and what to expect from a cooler-climate version. It is not a measured profile of this wine. The listing also carries a Cabernet Sauvignon category tag, but the name is Syrah, so we describe it as Syrah. Syrah typically brings blackberry and plum fruit with black pepper, olive or smoked-meat savoriness, and a medium-to-full body. In a cooler region like New England, expect the fruit to sit toward the darker, tarter end, with brisker acidity and possibly more peppery, herbal lift than a Barossa or California bottle. Tannins in the style are usually moderate and fine-grained. Any oak would show as vanilla, clove or toasted spice, but the details don't say whether this bottle saw barrel time. At the table, Syrah suits foods with char and spice. Grilled lamb, peppered steak, sausages, smoked brisket and mushroom dishes with thyme or rosemary all echo its savory side. A lighter-bodied bottle can also handle roasted duck or a hard, nutty cheese like aged Gouda. A very hot chili would likely overpower it. Serve it a little below room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the fridge is usually enough to get there. If the first pour seems tight or closed, 30 to 45 minutes in a decanter, or simply in a wide glass, will help it open. Use a large-bowled red wine glass with a gently tapered rim, which gathers the peppery aromatics.