How many of you don't? I'm trying to wish wether or not to add one to my smallish wine inventory at my restaurant.
Answer:
Syrah is an incredibly versatile and durable wine. It is a great wine to double act with food and nearby are plenty of different styles around the world (French Rhone, Aussie Shiraz and California's Napa and Central coast regions). Also, it is a grape that is primed to drink now, no inevitability to cellar. You will find that the rise contained by this particular varietal's popularity will verbs to rise.
I love dutiful Syrah, especially from the northern Rhone. These can be a hard vend for some restaurants. Depending on what type of cuisine you serve and what else is already on your wine list you might want to stick beside a moderately priced California Syrah or an Australian Shiraz.
I regard as I would try a syrah over a merlot, but I would take a hackney carriage sav over a syrah if I was consumption steak.
i am not a huge enthusiast of reds altogether, as they tend to be to "tannin-y" for me, but if i am going to serve a red i usually pick syrah. its nice & middle of the road, not to dry, not too fruity, and stands up well to my "red-wine" dishes approaching lambchops or red-sauce pasta. if you are serving lots of hearty dishes (BBQ, beef, pork, stews, etc...) at your restaurant, afterwards go for it. if you serve lighter fare... resourcefully maybe not.
I love Shiraz.
You should definitely include it to your wine list. Shiraz (syrah) pairs fundamentally well near food.
I do - basically bought 2 cases of two buck chuck Syrah from Traders Joes. It is great. Rich and dark.
i am really starting to like Syrah/Shiraz. Australia make some great ones. it is very food friendly wine similar to Pinot Noir. You might also want to try a malbec or carmenere from South America. they are also quite nice.
Syrah/Shiraz is not on the top of my favorites list, but if you hold ten reds on your list incontestably this should be one unless you specialize elsewhere (if you have an Italian ristorante, you can enjoy an entirely Italian wine list, for instance).
I'm quite a disciple of syrah/shiraz. That's actually the wine that made me start enjoy wine and drinking it regularly. (A few years later, and I own a bit of an obsession next to it even...)
If your restaurant has grilled steak entrees or a suitable steak sandwich, a moderately priced syrah would be a great addition. Given the typical restaurant markup, I'd stick beside something that retails for around $8-10 at a wine shop (wholesale for a bit less) so you can sell it for $16-18 and hold enough interest to label it worthwhile. I've recommended it before for other answers, but I'm a big aficionado of Rock Rabbit, and, for a bit more pocket change, Vinum Cellars Pets Petite Sirah.
Syrah, especially from the Rhone is great. I think you should put in some good northern Rhone classics to your register.
I approaching it. It's really good next to pizza.
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Answer:
Syrah is an incredibly versatile and durable wine. It is a great wine to double act with food and nearby are plenty of different styles around the world (French Rhone, Aussie Shiraz and California's Napa and Central coast regions). Also, it is a grape that is primed to drink now, no inevitability to cellar. You will find that the rise contained by this particular varietal's popularity will verbs to rise.
I love dutiful Syrah, especially from the northern Rhone. These can be a hard vend for some restaurants. Depending on what type of cuisine you serve and what else is already on your wine list you might want to stick beside a moderately priced California Syrah or an Australian Shiraz.
I regard as I would try a syrah over a merlot, but I would take a hackney carriage sav over a syrah if I was consumption steak.
i am not a huge enthusiast of reds altogether, as they tend to be to "tannin-y" for me, but if i am going to serve a red i usually pick syrah. its nice & middle of the road, not to dry, not too fruity, and stands up well to my "red-wine" dishes approaching lambchops or red-sauce pasta. if you are serving lots of hearty dishes (BBQ, beef, pork, stews, etc...) at your restaurant, afterwards go for it. if you serve lighter fare... resourcefully maybe not.
I love Shiraz.
You should definitely include it to your wine list. Shiraz (syrah) pairs fundamentally well near food.
I do - basically bought 2 cases of two buck chuck Syrah from Traders Joes. It is great. Rich and dark.
i am really starting to like Syrah/Shiraz. Australia make some great ones. it is very food friendly wine similar to Pinot Noir. You might also want to try a malbec or carmenere from South America. they are also quite nice.
Syrah/Shiraz is not on the top of my favorites list, but if you hold ten reds on your list incontestably this should be one unless you specialize elsewhere (if you have an Italian ristorante, you can enjoy an entirely Italian wine list, for instance).
I'm quite a disciple of syrah/shiraz. That's actually the wine that made me start enjoy wine and drinking it regularly. (A few years later, and I own a bit of an obsession next to it even...)
If your restaurant has grilled steak entrees or a suitable steak sandwich, a moderately priced syrah would be a great addition. Given the typical restaurant markup, I'd stick beside something that retails for around $8-10 at a wine shop (wholesale for a bit less) so you can sell it for $16-18 and hold enough interest to label it worthwhile. I've recommended it before for other answers, but I'm a big aficionado of Rock Rabbit, and, for a bit more pocket change, Vinum Cellars Pets Petite Sirah.
Syrah, especially from the Rhone is great. I think you should put in some good northern Rhone classics to your register.
I approaching it. It's really good next to pizza.
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