Vincent Paris Syrah

Vincent Paris Syrah is a Massachusetts-labeled red made from Syrah, a grape grown mostly in warmer regions. Syrah from a cool New England setting is worth a look because the climate usually pushes the style toward the northern Rhône end of the spectrum rather than the jammy, high-alcohol side. In that mode, expect darker berry fruit such as blackberry and blackcurrant, with black pepper, dried herbs or a savory, meaty edge. Syrah typically has medium-plus to full body, moderate to firm tannin and fresh acidity, though the exact balance in this bottle isn't something we can state. Any oak influence and the length of the finish will vary by winemaker, so treat those as the part to find out in the glass. Because Syrah's peppery, smoky side suits grilled and roasted food, it is a natural match for charred steak, lamb chops, sausages and burgers, and for barbecue with a spice rub. Mushroom dishes, braised short rib and roasted root vegetables also work, and hard aged cheeses stand up to the tannin. Very delicate fish or sweet, heavily sauced dishes tend to be overpowered by this style. Serve it slightly cooler than room temperature, around 60 to 65°F (16 to 18°C). Twenty minutes in the refrigerator before opening usually gets a bottle to that range. Wines like this often show their fruit and spice more clearly after 30 to 60 minutes of air. If the first pour smells tight or reductive, decant it or pour it into a large glass. A broad-bowled red wine glass, or a Syrah-specific glass with a slight taper to concentrate the pepper and spice, will give the aromas room. Without a stated vintage or aging notes from the producer, it's safest to treat this as a bottle for drinking in the near term rather than cellaring. Most Syrah at this level is at its best within a few years of release, and a cool, dark, stable spot will keep it in good condition until you open it.