By: dgcarticle

A Temecula CA winemaker explains why the ingredients of Syrah makes it a true Big Red.

Syrah (also known as Shiraz in Australia ) is sometimes described as thick and syrupy. There are probably multiple reasons for this oft-used characteristic. Initially, the grape naturally yields wine with high viscosity and rich mouth-feel. Second, distinctions of this varietys aging process often result in high sugars. Third, in order to get the richest taste from Syrah, winemakers generally prefer to let the fruit get entirely ripe before harvest.

Syrah is quite a highly colored grape with skins that easily break apart throughout fermentation. This causes wine embodying much more of the components that add to a thick feel. Glycerol, tannins, ethanol, and a bit of residual sugar are the four major items. Glycerol (also known as glycerin) is a very viscous substance that provides both mouth-feel and a slight sweetness. Tannins are the typical backbone of wine acidity & taste, and though Syrah contains a fairly large amount of this component, it is likely to be softer and rounder than in some other variety of wines such as Cabernet Sauvignon. Alcohol is often high in Syrah and some residual sugar present due to its tendency to be quite developed at harvest.

So, why do the grapes incline to be so developed with high sugars? In part it is because the berries have skins that go from firm to flabby in a matter of days, usually if there is any water stress or high temperatures when the grapes are mature. The grape skins are not really thin as you might discover in Pinot Noir or Zinfandel which can bring about those varieties to shrivel. Otherwise, thick though they are, ripe Syrah skins senesce, get soft, and rapidly lose their ability to absorb water. Collect me today or I am boarding the raisin train tomorrow.

Now…why do we choose the raisin chance? Because Syrah made from unripe grapes can have very upsetting green flavors, harsh tannins, and a rather weedy integrity. Most of this grapes pleasant assets only express themselves with fully ripe fruit. Ample jammy blackberry flavors, spicy black pepper aromas, and complex earthy notes come out when perseverance rules the harvest.

Wiens Family Cellars of Temecula is pleased to produce topnotch Big Red wines and has just released their 2007 Syrah to their wine club members. The 2007 Syrah shouts with packed fruit flavors, whispers an interesting hint of smoke, black pepper, and earth, then bellows a big jammy blackberry finish. Meals with peppered red meats, honey glazed ham, or sausages pair wonderfully with this outspoken wine.

Wiens Family Cellars is committed to giving you our premier big red wines with fruit sourced from the Temecula Valley. One of Weins most important current targets is to produce a Bordeaux blendfusion that is on par with the finest of the Napa/Sonoma regions. Doug Wiens trusts their 2007 vintage Cabernet Sauvignon and Cabernet Franc, (some lots already sold out and others still aging in the cellar) will prove that Temecula can grow luxury reds among the highest quality in California . At the 2009 California Fair Wine Event, the Wiens Family Cellars 2007 Temecula Valley Refugio Cabernet Sauvignon was awarded a gold medal and Best-of-Class for the South Coast Appellation.

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Suzanne Schaffner is the marketing manager of Wines Family Cellars Winery in the Temecula Wine Country in Southern California. They have the most outstanding Big Red Wines of the Temecula Wineries. You can find Wiens new web site at and at

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