Thomas Goss Shiraz

Thomas Goss Shiraz is a Syrah-category red from Massachusetts, made in the United States. That is a cool-climate, New England setting, which is quite different from the sun-baked regions behind most Shiraz on shelves. Without a vintage or a producer's tasting sheet, the profile below is what wines like this usually show, not a measured description of this bottle. Cool-climate Syrah and Shiraz tends to lean toward blackberry, blueberry and plum, with black pepper, a little dried herb and sometimes a smoky or cured-meat edge. It also tends to be more restrained and fresher than warm-region versions. Expect medium-to-full body, moderate tannin and noticeably brisk acidity. Any oak influence is likely to read as light toast or vanilla in the background, not as a dominant flavor. Because the acidity in this style runs higher, the wine works well with food that has fat and char. Grilled lamb chops, a pepper-crusted steak, sausages with mustard, and burgers with sharp cheddar all give the tannin and acid something to cut through. Roasted mushrooms, ratatouille and braised short ribs suit the savory, peppery side of Syrah. Smoked brisket or barbecued pork shoulder pair well if the sauce isn't very sweet, since sugar tends to flatten the fruit. Hard, aged cheeses are a good match when you aren't serving a full meal. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). If the bottle has been in a warm room, 15 minutes in the refrigerator brings it back into range. Too much warmth exaggerates the alcohol and blurs the pepper. Pour it into a large-bowled red wine glass, or a Syrah-specific glass with a slightly tapered rim, to concentrate the spice and dark-fruit aromas. Decanting for 30 to 45 minutes is worth doing if the wine tastes tight or closed when first opened, but it isn't required. Treat this as a drink-now to short-term bottle unless the vintage and producer notes say otherwise. Most regional Shiraz is made to be enjoyed within a few years of release, and nothing in the details here points to a wine built for long cellaring. Store it on its side, away from heat and light, and open it within a few years of purchase for the freshest fruit.