Molly Docker The Boxer

Molly Docker The Boxer is a Syrah from Massachusetts, which puts it in a cool-climate corner of American winemaking. The state's short, cool growing season shapes how Syrah usually turns out there. Expect a profile closer to northern Rhône than to the jammy, high-alcohol versions from warmer regions: blackberry, black plum and blueberry fruit, a clear streak of cracked black pepper, and savory notes such as olive, smoked meat or dried herbs. Syrah from cooler sites tends to have medium to medium-plus body, fresh acidity, moderate tannin and a peppery, slightly savory finish rather than a sweet one. Oak influence varies by producer, so treat any toasty or vanilla character as something to look for rather than a given. At the table, this style suits food with some char or spice. Grilled sausages, lamb chops with rosemary, burgers with sharp cheddar, and slow-braised short ribs all pick up the pepper and dark fruit. Mushroom dishes and roasted root vegetables work well for a vegetarian pairing. The acidity also lets it cope with tomato-based sauces, such as a sausage ragù over pappardelle. Very sweet barbecue sauces and heavily spiced dishes can flatten the fruit, so keep those on the milder side. Serve it at about 60 to 65°F, which is cellar temperature and a little cooler than most rooms. Twenty minutes in the refrigerator before opening usually gets it there. A younger, firmer bottle may benefit from 30 to 45 minutes in a decanter or in the glass, which softens the tannin and lets the pepper and fruit come forward. A large-bowled red wine glass with a slight taper gives the aromatics room to develop. Most Massachusetts Syrah is made to be enjoyed on release or within a few years, and nothing in the details here points to long cellaring. Opening it soon after purchase is the safest plan. If you do hold a bottle, store it on its side, cool and out of light.