A DELICIOUS BIG RED WINE - By: vlcarticle

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

Syrah (also known as Shiraz in Australia ) is frequently portrayed as thick and syrupy. There are doubtlessly multiple rational for this oft-used characteristic. Initially, the grape naturally manufactures wine with high viscosity and rich mouth-feel. Second, distinctions of this varietys aging procedure often result in high sugars. Third, in order to achieve the ample taste from Syrah, winemakers usually prefer to let the fruit get entirely ripe before harvest.

Syrah is a darkly colored grape with skins that are easy to break down throughout fermentation. This results in wine containing much more of the components that add to a thick feel. Glycerol, tannins, ethanol, and a bit of residual sugar are the four major elements. Glycerol (also known as glycerin) is a very viscous substance that contributes both mouth-feel and a slight sweetness. Tannins are the uniform backbone of wine sharpness & taste, and though Syrah consists of a fairly large amount of this element, it tends 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 existing due to its inclination to be quite developed at harvest.

Therefore, why do the grapes incline to be so developed with high sugars? Partly it is because the berries have skins that go from firm to flabby in a matter of days, particularly if there is any water tension or high temperatures when the grapes are mature. The grape skins are not entirely thin as you might discover in Pinot Noir or Zinfandel which can cause those varieties to shrivel. Instead, thick though they may be, ripe Syrah skins senesce, get squishy, and rapidly lose their ability to hold water. Collect me today or I am boarding the raisin train tomorrow.

Now…why do we choose the raisin chance? On account of Syrah produced from unripe grapes can have very off-putting green flavors, sharp tannins, and a rather weedy character. Most of this grapes wonderful assets only express themselves with fully aged fruit. Savory jammy blackberry flavors, spicy black pepper aromas, and intricate earthy notes come out when patience rules the harvest.

Wiens Family Cellars of Temecula is proud to yield award winning 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 alluring hint of smoke, black pepper, and earth, then announces a big jammy blackberry finish. Dinners with peppered red meats, honey glazed ham, or sausages combine extremely well with this outspoken wine.

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

About the Author

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 http://WiensCellars.com and at http://Temecula-Wineries.net.

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