By Ray Spaziani
Wine Talk
Ray Spaziani
French botanist Francois Durif crossed Syrah and Peloursin grapes and created a grape varietal that became known as Durif. This grape never really became popular in France because of its hearty nature and inky color.
It did become very popular in California as a blending grape. If Zinfandel or Cabernet, Merlot or any other red wine came in a little light in color and structure, the winemakers added 10 or 15 percent Durif, or as it became known stateside, Petite Sirah.
The results were wonderful. Standing alone, however, the wine was considered a little short; the aftertaste faded quickly compared to other red varietals.
Winemakers (even large-volume winemakers) have a finite capacity relative to production. If they took out 20 percent of their Cabernet to add some Petite Sirah, they took the Cabernet, held it aside and filled up the Petite Sirah barrel to avoid oxidation. Barrels must be filled at all costs to avoid air during the aging process.
What they found was the addition of Cabernet or Zinfandel lengthened the aftertaste and made a wonderful wine that become very popular in the U.S. It began to be grown in several other countries, especially in Australia and South America.
The “petite” in the name refers to the size of the grapes. The vines, on the other hand, grow aggressively and have large leaves. The grapes are tightly packed clusters and as a result can be susceptible to rotting when exposed to too much rain or moisture during shipping.
The grapes are juicy and tannic. When held in oak barrels, especially American oak, they can develop a wonderful nose reminiscent of melted chocolate – which makes this wine one of my favorites.
The wine produced is dark and inky colored, with a firm texture. It’s relatively acidic. The flavor hints at blueberry and plum, and the nose is herbal and sometimes a little peppery. The wine has a big mouth feel, and because of the acid can age in the bottle for as long as 20 years. It matches great with beef, pork and lamb dishes and stands up well to grilled meats.
Try some Petite Sirah. You will find there is nothing “petite” about the taste.
Ray Spaziani is the chapter director of the New Haven Chapter of the American Wine Society. He is a certified wine educator who teaches wine classes for the Milford Board of Education, Gateway Community College, Maltose wine and Beer Suppliers and Veracious Brewery.
He is an award-winning winemaker. Email Ray with your questions and comments at
re***************@gm***.com
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