Welcome to our latest podcast episode where we demystify Petit Sirah, a red grape variety of immense intensity and a complex history. Often a puzzle to wine enthusiasts, its genetic origins were unraveled in 1997 by Dr. Carole Meredith at UC Davis, revealing it to be a natural cross between Syrah and the almost forgotten Peloursin. Originally named Durif in France by François Durif around 1880, it journeyed to the New World, becoming known as "Petit Sirah" in California by 1884 and retaining "Durif" in Australia after its 1908 introduction.

Join us as we explore why this grape, though sometimes overlooked, boasts an unmistakable character and remarkable longevity.

What makes Petit Sirah so unique?

• Intense Color: Ranging from deep purple to almost black, with minimal transparency. This is due to its small berries and thick skins, rich in anthocyanins.

• Robust Tannins: Expect firm, full-bodied tannins that gracefully soften with bottle age, leading to a velvety mouthfeel.

• Complex Aromas: A captivating bouquet of dark fruits (blackberry, plum, blueberry), black pepper, earthy notes, tobacco, dark chocolate, coffee, and sometimes delicate floral hints of violet.

Petit Sirah thrives in warm, dry climates, showcasing its vigor and resilience. It particularly shines in California (Napa Valley, Lodi, Paso Robles) and Australia, where it's known as Durif (Riverland, Barossa Valley). Other regions like Israel, Chile, and Brazil are also demonstrating significant potential for this adaptable varietal.

Perfect Pairings: Its imposing structure makes Petit Sirah an ideal match for grilled red meats, hearty stews, and barbecue. It also surprisingly complements spicy cuisine and smoked dishes. Its tannins and acidity effectively "cleanse the palate," cutting through fat and richness to enhance food flavors.

Have you ventured into the world of Petit Sirah? Share your thoughts and experiences in the comments below! 👇

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