(by Raymond R. Wells, EdD, CSW)

 

Petite Sirah – note it is spelled “Sirah” instead of “Syrah” – in California, has been found to actually be the Durif grape in around 90% of the vines and the Peloursin grape in most of the remainder. Although Durif is thought to be primarily a cross between true Syrah and Peloursin, it tends to make rather a rather unremarkable wine that is quite different than true Syrah. Its best use appears to be as a blending grape to add structure and complexity to Zinfandel wines.

Good varietal wines can be made from Petit Sirah/Durif, especially from older vines with smaller yields. It has many fans and can produce very agreeable, though rarely distinctive, wines. The best pairings are with grilled red meats, hearty stews, and hard, aged cheeses.

In wine, truth and health!

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