Michael David Petite Petite Syrah

Petite Petite Syrah comes from Michael David and is listed as a United States wine with Massachusetts as its appellation. The name points to Petite Sirah, and the catalog files it under Cabernet Sauvignon. Check the label for the exact grape composition and vintage, since neither is confirmed here. Both Petite Sirah and Cabernet Sauvignon are dark-skinned reds that usually make full-bodied, deeply colored wines, so that is the profile to expect. In a style like this, expect blackberry, blueberry and black currant fruit, often with dark plum, black pepper and a little baking spice. Tannins in Petite Sirah and Cabernet-based reds tend to be firm and grippy, with moderate to fairly high acidity that keeps the dark fruit from feeling heavy. If the wine saw oak, look for cedar, vanilla or mocha notes and a finish that lingers on dark fruit and dry tannin. The label or the producer's technical sheet is the place to confirm how much oak was used. Wines with this structure suit fatty, savory food. Grilled ribeye, lamb chops, braised short ribs, burgers with sharp cheddar or blue cheese, and smoked brisket all give the tannins protein and fat to work against. Mushroom-heavy dishes and aged hard cheeses also work well. Very spicy or delicate fish dishes tend to clash with tannin of this weight. Serve it at roughly 60 to 65°F, which is a little below typical room temperature. Twenty minutes in the refrigerator before opening usually gets it there. Pouring the wine into a decanter or opening the bottle 30 to 60 minutes ahead can soften youthful tannins and open up the fruit. Use a large-bowled red wine glass, or a Bordeaux-style glass, so the aromas have room to develop. Wines in this style are generally approachable on release if decanted, and many also hold well for several years of cellaring. Without a confirmed vintage or producer guidance, treat it as a bottle to drink over the next few years rather than one to hold long term.