Pronounced pah-teet-see-rah. A California grape varietal used in the production of robust red wines. The Petit Sirah is thought to be the Durif varietal of France's Rhône region. The Durif varietal was created by Dr. Durif in the 1800's, a cross of Syrah and Peloursin varietals. Small Petit Sirah vineyards also exist in France. Petit Sirah is both a blending grape and a varietal. It provides zest and compexity when blended with other reds, such as Zinfandel and Cabernet Sauvignon.
Also known as: Petite Sirah, Petit Syrah, and Petite Syrah. Petit Sirah is not the same variety as Syrah.
Characteristics: Produce robust, crisp, warm, one dimensional, dry or sweet, inky red wines that tend to be high in tannins. Hints of plum, raspberry, blackberry, black pepper, and herbs.
Ageing: Consumed both young and aged. Oak ageing compliments nicely, mellowing the flavor.
Serving temperature: Serve at a temperature of 65º-70º F.
Food pairings: Calzone, cannelloni with meat, Indian meat tandoori, lasagna, pizza, chicken and beef tajines, roasted, broiled, or barbecued beef, pork, lamb, and game. Also, hard, savory cheeses.
USDA Nutrition Facts