LCBO Food & Drink Winter 2018

WINE  IN THE RED

SYRAH With its peppery, spicy personality, its plummy intensity and tannic structure, Syrah adds depth and character to a big red blend.

PORCUPINE RIDGE SYRAH VINTAGES ESSENTIALS 595280, $15.95

Let’s set the benchmark with a single-varietal Syrah from South Africa’s Swartland region. A dark ruby colour, semi-opaque with a rich, extracted texture, it ticks all the big red boxes. There’s damson and black cherry on the nose but also Syrah’s telltale black pepper note. Sip it, and smoky, oaky, almost meaty illusions swirl around the ripe fruit flavours. JACOB’S CREEK SHIRAZ CABERNET SAUVIGNON  LCBO 106377, $13.45 Shiraz and Cabernet Sauvignon are a classic Australian blend, the beefy pepperiness of the Shiraz mitigated by the Cabernet’s black fruitiness. This is a powerful wine—a bit of a bruiser—which is sometimes just what you want alongside a burger or spaghetti bolognese. Look for blackberry, plum and blackcurrant with a sound acid structure that stops everything getting too ponderous. GRAN SELLO TEMPRANILLO SYRAH CASTILLA VDT  LCBO 526764, $13.95 Hot days and cool nights in the high-altitude vineyards of central Spain boost aromatics and protect this big red’s food-friendly acidity. First impressions of ripe blackberry and pome- granate quickly give way to earthy, leathery notes and oaky spiciness while tannins leave a dry final impression. All these wines pair beautifully with red meat off the barbecue. THE WOLFTRAP SYRAH MOURVÈDRE VIOGNIER  LCBO 292557, $13.95 In Syrah’s homeland in France’s northern Rhône valley, a little perfumed white Viognier was often blended into the red to add another aromatic nuance. This South African beauty also includes Mourvèdre but it’s the Syrah that struts its stuff. Firm tannins are well inte- grated; French oak adds its own spice. Cherry and berry flavours carry through to the finish.

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