Petite Sirah

Petite Sirah is a red wine grape variety that is grown primarily in the United States, particularly in California. Despite its name, it is not a smaller version of the Syrah grape, but rather a distinct variety with its own unique characteristics.

History

Petite Sirah was first identified in the United States in the late 19th century. It was initially believed to be a clone of the Syrah grape, but genetic testing in the late 20th century revealed that it is actually a cross between Syrah and the lesser-known Peloursin grape. This cross was first created in France in the mid-19th century by a nurseryman named François Durif, and the grape is sometimes referred to as Durif in honor of its creator.

Characteristics

Petite Sirah is known for producing wines with deep, dark color and strong tannins. The wines typically have flavors of blackberry, blueberry, and black pepper, and they can age well, often improving with several years in the bottle. The grape is also often used in blends, where it can add color and structure to the wine.

Viticulture

Petite Sirah is a hardy grape that can grow in a variety of soil types. It prefers a warm climate, and it is resistant to many common grape diseases. However, it is susceptible to powdery mildew, which can reduce yields and affect the quality of the wine.

Regions

While Petite Sirah is grown in several countries, it is most commonly associated with California. It is grown throughout the state, but it is particularly prevalent in the Napa Valley and Sonoma County. Other regions where the grape is grown include Australia, Israel, and Mexico.

Food Pairing

Due to its bold flavors and high tannins, Petite Sirah pairs well with rich, hearty foods. It is often served with red meat, such as steak or lamb, and it can also complement spicy foods and strong cheeses.

See Also

• List of grape varieties
• California wine
• Syrah
• Peloursin