Those who enjoy full-bodied red wine may find that Petite Sirah surpasses Cabernet Sauvignon in terms of intensity, although it has a slightly less refined profile. Petite Sirah is a grape known as Durif or Peloursin, which was discovered in France in the 1860s by the botanist François Durif. In the early 1880s, the grape made its way to California, where winemakers recognized that it shared many similarities with the Syrah grape they were familiar with. Although they realized it wasn’t actually Syrah, they preferred the name “Petite Sirah” over “Durif,” and that name became the favored term.
Countless options of excellent Petite Sirah wines and blends can be found in today’s market. California has ideal conditions, coupled with Napa Valley’s winemaking expertise, create a synergy that allows Petite Sirah to thrive and produce exceptional wines.
Whether you’re a seasoned wine connoisseur or a curious explorer, a sip of Napa’s Petite Sirah is an invitation to taste the essence of a region where grape and terroir harmonize in perfect harmony.
Regions
Some of the prominent wineries and regions known for producing exceptional Petite Sirah are Central Coast, Napa Valley, Paso Robles, and Stags Leap Winery. Regions outside the United States include Australia, which is renowned for its ability to cultivate exquisite wines due to its dry climate that creates optimal conditions for the Petite Sirah grape to thrive. Wines from these vineyards often have higher alcohol levels than American bottles. They are very tannic and very dark in color thanks to the deep hue of the grape.
Petite Sirah is also grown in Chile, Mexico, South Africa, Spain, Italy. Apart from California, Israel and Austria also boast a handful of wineries with vineyards dedicated to Petite Sirah. However, despite its French origins, modern Petite Sirah production in France is nearly non-existent.
Describe
Petite Sirah has a deep, dark red color and offers rich flavors and aromas, including blueberry, plum, mocha, chocolate, blackberry, pepper, and spice. It is characterized by high levels of tannins and acidity. This wine pairs beautifully with slow-cooked brisket, smoked sausages, rich braises, stews, and charcoal-grilled steaks.
Ribeye & Mushroom Sauce
Ribeye
- Ribeye steak
- 1/2 teaspoon salt
- 1/4 garlic salt
- 1/4-1/2 teaspoon black pepper
- 1/3 butter when preparing in skillet and 1/2 tablespoon of thyme
PREP 10 minutes- COOK 8-15 minutes
Prepare mushroom sauce: Heat oil in a medium-size skillet over medium heat. Add onion and cook until softened, about five minutes. Add mushrooms and garlic; cook until tender. Add broth if on the dry side, 1/4 cup at a time. Stir in tomato, wine, olives and remaining broth. Simmer, uncovered, for 10 minutes. Add thyme, keep warm.
Meanwhile, coat a nonstick skillet or Cast Iron skillet (I recommend if you don’t have a grill) with oil/butter or heat up the grill over medium-high heat. Season steaks with garlic salt, salt & pepper. 4 minutes per side for medium-rare or your preference. In the skillet, add 1/3 cup of butter and 1/4 tablespoon of thyme. While cooking the steak, I constantly drizzle the butter mixture on top of the steak to enhance the flavor.
Transfer steak to a platter. Spoon sauce over steak and let it sit for 10 minutes. While steak is resting, open your bottle of Petite Sirah and enjoy!
Mushroom sauce
Prepare mushroom sauce. Heat oil in a medium-size skillet over medium heat. Add onion and cook until softened, about 6-7 minutes. Add mushrooms and garlic cook until tender. (stir often) Slowly add chicken broth 1/4 cup at a time. Simmer for about 3 minutes. Stir in Tomato, wine, olives. Simmer uncovered for 12 minutes. Add thyme and pepper and keep warm.
- 1 cup chopped mushrooms
- 2 1/2 cloves of garlic, chopped
- 1/2 chopped onions
- 3/4 cup beef broth
- 1/2 cup chopped cherry tomato
- 1/4 cup dry red wine (Petite Sirah)
- 4 Kalamata olives, chopped
- 2 teaspoons chopped fresh thyme
- 2 teaspoons vegetable oil
