The Characteristics, Taste, Food Pairing, Serving, and Origin of Petit Shiraz Wine
Petit Shiraz, also known as “Durif,” is a red wine grape variety that is a cross between the Syrah grape and the Peloursin grape. Best suited for warm climates, it is grown in many regions around the world, including the United States, Australia, France, and Israel.
Petit Shiraz grapes are small and intense with thick and tough skins. They have a high tannin and anthocyanin content, which gives the wine its distinctive dark color and bold taste.
To be classified as a Petit Shiraz, the wine must contain at least 85% Petit Shiraz grapes, along with other red grape varieties, if any.
Petit Shiraz grapes are grown in many regions around the world. However, this grape variety originated in France's Rhone Valley.
Petit Shiraz wine is made by fermenting the grapes in oak barrels. The wine is aged for one to two years before bottling. The aging process helps to soften tannins and enhance the wine's taste.
When pouring a glass of Petit Shiraz, you can expect a dark, inky color with aromas of dark fruit, black pepper, and notes of licorice. On the palate, it is full-bodied with bold flavors of black fruit, such as blackberry and blackcurrant, with a hint of spice and vanilla.
Petit Shiraz pairs well with foods like roasted meats, such as beef, game, and lamb. It also goes well with stews, rich sauces, and hard cheeses like cheddar and Parmesan.
Petit Shiraz wine is typically dry, although some winemakers may add a touch of sweetness to balance the strong tannins.
Petit Shiraz is best served between 59-64°F (15-18°C). If the wine is too cold, the flavors and aromas will be muted. If it is too warm, the high alcohol content can be overpowering.
On average, Petit Shiraz wines contain around 14-15% alcohol by volume.
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