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 | 2007 Vina Robles Winery Petite Syrah Jardine
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Ratings and Awards
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 93 | JaneGarvey | Atlanta | Georgia | USA | Big, forward fruit wines are needed to handle the big, bold flavors of higher cacao percentage chocolate. BRIX recommends Cabernet Sauvignon, Bordeaux and Barolo. Fine, although I’m never quite happy with Cab and chocolate, but maybe just haven’t hit on the right Cab for chocolate. Or perhaps it’s my body chemistry that begs off the match. In any event, there are other choices. Petite Sirah, for example. This one from the warm Paso Robles region is high in alcohol (+15%) but doesn’t deliver heat to the nose or throat. Instead, this big, broad boomer with a deep, dark purple red color excites with aromas of dark plums and other black fruits; a light cedar note emerges, adding interest. Moderate acidity (<6.0) and juicy, fruit-filled tannins allow dark chocolate to play nice with the flavors. The finish goes on and on, and at no time does alcohol get in the way of the pleasure. I love Petite Sirah with a bit of age on it, and this one should, says the winery, endure to 2014. I bet it goes a bit longer than that if well cellared (at 55-60ºF/13-15ºC). Serving temperature, says the winery and I concur, should be about the same; use a large tulip-shaped glass. Chocolate: Both 60% and 70% (BRIX) cacao dark chocolate went well; dark chocolate with nuts (hazelnuts; almonds; peanuts); slightly melted dark chocolate with a few gains of gray sea,, smoked or rose salt. Other foods: smoked pork (including ribs); pork loin roast with the chocolate/cocoa/spice rub; meat stews and braises; stofat or rabbit braised with spices and chocolate; mole poblano; creamy, soft blue cheeses (Cambozola).
Ultimate Distributing | 02/01/2010 |
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