Saturday, February 11, 2012
What Makes Syrah / Shiraz Peppery?
Now, wine science is filling in the blanks for us with a new study which has identified a chemical compound - rotundone, as the common factor in both the wine and the spice. See here for the New York Times article.
Meanwhile, our own New Zealand Syrah grapes are producing some stunning wines, particularly from Hawkes Bay's Gimblett Gravels appellation region. Longer and hotter Hawkes bay summers combined with the gravelly red metal soils in the region seem to be a winning combination which makes for full bodied, ripe and fruity reds with silky tannins. As pictured left - Sacred Hill is a top performer.
Phil runs Food and Wine tours in Auckland New Zealand
Posted by Phil at 3:33 PM