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American & Global Syrah Wines For International Syrah Day

February 16th is International Syrah Day, a wine that most aficionados place in France’s Rhône Valley* and its wine-making region, called Côtes-du-Rhône. You may be familiar with wines from the Côte Rôtie, Hermitage, and Cornas appellations.

The best of the wines, from producers such as Chapoutier, Chave, Domaine Gerin, Guigal, Paul Jaboulet Aîné, Saint Cosme, Yves Cuilleron, are bold and rich with fine-grained tannins. They have complex flavors of, variously, black raspberry, black currant, violet, and chocolate—along with savory hints of olive, bacon fat, white pepper, and charcoal smoke.

And these bottles will set you back a few bucks ($150 for Guigal Côte Rôtie, for example).

So in honor of the day, here are very affordable recommendations from other Syrah-growing regions around the world.
 
 
TERROIR & SYRAH

As with all wines and other agricultural products (cacao/chocolate, cheese, coffee, olive oil, oysters, tea. vanilla, etc.), the flavors of the wine depend on both the quality of the rootstock and the terroir†.

Each region in each country, plus microclimates within the region, will produce Syrah wines with different aromas and flavors. While its flavors vary depending on the terroir, all Syrah wines are rich, usually full-bodied, and always deep purple.

Let’s take a look at some wines to try. I’ve even included a few from France.

France is the world’s largest Syrah producer, followed by Spain and Australia. Syrah is the most widely planted Rhône varietal in California.

But who’d have thought ofƒmichigan Michigan? We found some serious Syrahs from that state.

At first, we held back on listing them was that they were not widely available for purchase. Still, I think they deserve a mention, and I’ve added them in the notes below.

— Kris Prasad, Wine Editor
 
 
AFFORDABLE SYRAH WINES TO TRY

Syrah, also known as Shiraz, is a red grape varietal grown throughout the world. It’s a cross between two obscure grapes from southeastern France, Dureza and Mondeuse Blanche.

It’s not the same as Petite Sirah, which is a cross between Syrah with Peloursin, a red grape believed to have originated in the northern Rhône-Alpes region.

Wineries far beyond France have found great success planting Syrah, Viognier, and other classic Rhône grapes. They typically deliver spicy, peppery, flavors with notes of black fruits and meat/bacon.

How about putting together a group of these and invite your friends to a tasting, be it wine and appetizers, a cookout or a potluck.
 
Australia

  • Best Great Western Bin#1 (<$20)
  • D’Arenberg Shiraz (also has 4% Viognier, ca. $25)
  •  
    France

  • Alain Voge “Les Peyrouses” Syrah (ca. $17)
  • Domaine Faury (Colline Rhodaniennes) *ca. $30)
  • Yves Cuilleron “Les Vignes d’a Cote (<$20)
  •  
    Michigan

  • Free Run Cellars (ca. $27)
  • Tabor Hill Winery (ca. $27)
  •  
    South Africa

  • Fram Shiraz (Swartland) <$20
  • Reyneke Syrah (Stellenbosch) (ca. $30)
  •  
    Washington State

  • Owen Roe Share Croppers Syrah (<$20)
  • Grammercy Cellars (Columbia Valley) Syrah (ca. $38)
  •  
     
    SYRAH & FOOD PAIRINGS

    One reason to try Syrah is if you’re a meat-lover. It’s great with grilled and roasted meats and poultry. So here’s an idea:

  • Beef: barbecue, braised, grilled, roasted, steaks and burgers
  • Cheese: bold cheeses go best: blues, aged Cheddar and Gouda, salty Italian grating cheeses (like Grana Padano, Parmigiano Reggiano), and washed rind “stinky” cheeses
  • Poultry: chicken, duck, turkey
  • Vegetables: grilled, mushrooms
  • Fish: grilled/seared tuna and other hearty fish
  • Lamb: chops, roasted leg, stew
  • Pork: chops, roast, sausage
  • Other meats: veal (including osso bucco), venison
  •  
    You’ve got a lot to eat and drink. Have a great time celebrating Intrnational Syrah Day.
     
    ________________

    *The indigenous grape varieties that grow in the region—Grenache, Mourvèdre, Roussanne, Syrah, and Viognier are the main ones—are often referred to as Rhône grapes.

    †Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. These include climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give the wines produced from these grapes a unique character.

    ‡Free Run Cellars and Tabor Hill make excellent Syrah, in very different styles. The Tabor Hill 2018 was the richer and fuller of the two, but the Free Run Cellars 2018 Syrah was the more balanced, delicious, and ultimately preferred. Both are worth seeking out. They average around $27.

    ‡‡Syrah and Shiraz are the same grape varietal. In an effort to differentiate their wines from the French style of Syrah, Australian winemakers have called their wines Shiraz. Historically, the name Shiraz refers to the wine produced around the city of Shiraz in Persia (modern Iran). By the 9th century, the city of Shiraz had already established a reputation for producing the finest wine in the world. But modern Shiraz has no connection to that wine. In modern Iran, wine cannot be produced legally due to the prohibition of alcohol in Islam. Before the Islamic Revolution in 1979, there were up to 300 wineries in Iran; now there are none [source].

     


    [1] Syrah has a deep ruby-red to purple hue, darker than Cabernet Sauvignon. When youthful, the wines can be inky and opaque (photo TRIbella Wine).


    [2] In the U.S., California leads with 16,448 acres of Syrah. Washington comes in second at 4,572, and Oregon in third at 1,316. There are small plantings in Arizona, Colorado, Hawaii, Idaho, Michigan, Nevada, New York and Texas [source].


    [3] Syrah and pasta pairings work well when there’s a meat sauce or other meat ingredient, as in this photo, which has prosciutto (photo © Brooke Lark | Unsplash).


    [4] Syrah is a match with America’s favorite pizza, pepperoni (photo © Jordan Nix | Unsplash).


    [5] Pour a glass with grilled or roasted meat and poultry (photo © Organic Beef Company | Facebook).


    [6] For dessert, pair Syrah with a cheese course of bold cheeses. Or, go for chocolate truffles or a dark chocolate cake.

     

     
     

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    Cave Aged Limited Triple Crème de Cocoa: Cheese & Chocolate


    [1] Triple Crème de Cocoa is a limited-edition triple creme cheese from Murray’s (all photos © Murray’s Cheese) .


    [2] The wheels of cheese are filled with fine milk chocolate, chopped.


    [3] A close-up of the finely-chopped chocolate.


    [4] Pralus’ Melissa bar is a 45% cacao milk chocolate, which is a high percentage of cacao for a milk chocolate (a Hershey bar is 30% cacao).


    [5] Murray’s recommends spiced cherry preserves as a cheese condiment.


    [6] Overkill but fun: A triple crème hot fudge sundae.

     

    We had this exciting wedge of cheese (photos #1, #2, and #3) two days ago as a Valentine’s Day treat. It’s our Top Pick Of The Week, and it’s a treat any day, from a special occasion to a gloomy day when you need some food that delivers a big smile. The solution: Murray’s Cave Aged Limited Triple Crème de Cocoa. What is it? A triple-creme cheese filled with chocolate! And it’s our Top Pick Of The Week.

    The ingredients:

  • Cheese: The rich, buttery triple-crème cheese is one of our favorites, St. Stephen from Four Fat Fowl’sof New York State.
  • Chocolate: The filling is a crushed chocolate bar from one of the world’s great chocolatiers, François Pralus, Maitre Chocolatier of France. The bar used is Melissa, a 45% cacao bar. The high cacao content means intense milk chocolate flavor with less sugary sweetness.
  •  
    The experience: heavenly! Cheese and chocolate are a popular combination among some connoisseurs. Yes, send for a wedge of this cheese, but also:

  • Check out our article on pairing cheese and chocolate.
  • For yummy fun, a gourmet grilled cheese sandwich with chocolate “soup.”
  • How about a tequila and chocolate pairing?
  • We love the Chocolate Capri Cheese Log from Westfield Farm (a previous Top Pick Of The Week).
  • A chocolate mousse with blue cheese recipe.
  • A chocolate topping on a cherry cheesecake recipe.
  • A milk chocolate cheesecake.
  • Cream cheese brownies recipe.
  •  
     
    > Get your Murray’s Cave Aged Limited Triple Crème de Cocoa here.
     
     
    WHAT IS TRIPLE CRÈME CHEESE?

    There’s more about them below, but first came double-creme cheese.

    The first double-crème cheese was made in Normandy, France in 1850 by a cheesemaker whose name has been lost to history. He was a short man of Swiss extraction, and called his cheese Petit-Suisse (possibly his nickname).

    Anyone who has ever enjoyed a Brie or other double-crème cheese can appreciate that it was a big success. Other cheesemakers tried their hands and a category was born.

    By law, a French double-crème cheese has between 60% and 75% butterfat. Note that this is the percentage of fat in the dry matter of the cheese. Most double- and triple-crèmes have about 50% moisture, so a Brie that has 60% butterfat in the dry matter is actually 31% total fat.

    As a point of reference, butter itself contains between 80% total fat (the legal minimum in the U.S) to 86% total fat.
     
    Examples Of Double-Crème Cheeses

    Well-known double-crème cheeses from France include:

  • Boursault
  • Brie (a minority of Bries are triple-crèmes)
  • Fromage D’Affinois
  • Petit-Suisse
  •  
    Domestic beauties include:

  • Bodacious from Bohemian Creamery in California
  • Cremont from Vermont Creamery
  • Old Europe Cheeses Double Cream Brie with Peppercorns and Double Creme Brie With Herbs, from Michigan
  • La Bonne Vie Double Creme Brie from Wisconsin
     
  • Ask your cheesemonger for recommendations for other cheeses he/she may have on hand.
     
     
    TRIPLE CRÈME CHEESES

    Like the first double-crème, the first triple-crème cheese was also made in Normandy (France’s dairy heartland), 75 years after Petit-Suisse was introduced. Called Le Magnum, it was made by the Dubuc family and was the ancestor of Brillat-Savarin. By law, French triple-crème cheeses must have a butterfat content of 75% or more.

    Take a bite of:

  • Brillat-Savarin French Triple Cream Cheese from France, one of the richest there is. Beer drinkers, try with a stout for a coffee-with-cream experience. See more in the footnote*.
  • Delice de Bourgogne Cheese from France.
  • Mt. Tam Triple Cream from Cowgirl Creamery in California.
  • Triple Cream by Coach Farm (made with goat’s milk), from New York State.
  • Fromager d’Affinois Excellence, a triple-crème Brie from France with three times the butterfat of a traditional Brie.
  • Hofmeister-Champignon Cambozola from Germany, sometimes called a “blue Brie.”
  • St. Stephen from Four Fat Fowl in New York State.
  • Trillium, from Tulip Tree Creamery in Indiana.
  • Triple Cream Brie from Old World Cheeses in Indiana.
  •  
     
    HOW TO SERVE A DOUBLE-CRÈME OR TRIPLE CRÈME CHEESE

    You can go from basic (fresh fruit) to gourmet (black or white truffles).

    Fresh Fruits

    Grapes, mango, raspberries, or strawberries are the best matches.

    Truffles

  • Cut the cheese in half horizontally; spread the bottom cut side with truffle butter or shaved truffles, and replace the top half of the cheese (let it sit for 30 minutes to develop flavor).
  • Optional additions to the filling: toasted walnuts (toast then chop) or, with shaved truffles, a thin layer of mascarpone and/or a drizzle of honey.
  •  
    Bread or Crackers

    Choose among baguette slices, water biscuits, wheatmeal biscuits (slightly sweetened whole wheat crackers), raisin-walnut crisps, or just about any artisan cracker.
     
    To Drink

  • Beer: Dark beer including porter and stout.
  • White wine: Viognier.
  • Red Wine: Beaujolais, Bordeaux, Burgundy.
  • Sparkling wine: Champagne and other sparkling wine or cider.
  •  
     
    > THE DIFFERENT TYPES OF CHEESE
     
     
    > THE HISTORY OF CHEESE
     
     
    > THE DIFFERENT TYPES OF CHOCOLATE

     
     
    ________________

    *Brillat-Savarin was created by Henri Androuet in 1890. He named it for the famous 18th-century French gastronome, Jean-Anthelme Brillat-Savarin, the author of the Physiologie du Gout (Physiology of Taste), published in 1826. Brillat-Savarin’s most famous quote: “Tell me what you eat and I will tell you what you are.”

     
     

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    Angostura Cocoa Bitters For Coffee, Cocktails & More

    Something different to reflect upon on Valentine’s Day: cocoa bitters. Artisan chocolate bitters have been around for a while, but now category leader ANGOSTURA® has launched Cocoa Bitters. They join a lineup that includes the original Aromatic Bitters and Orange Bitters. And Cocoa Bitters are not just for cocktails.

    Add them to your morning cup of coffee, iced coffee, hot chocolate, club soda, and cola, for starters.

    ANGOSTURA Cocoa Bitters are made from one of the world’s finest cacao beans, Trinitario cacao beans from Trinidad and Tobago.

    Along with Criollo and Forastero, Trinitario is one of the three species of cacao (check our Chocolate Glossary for definitions).

    The top notes of Cocoa Bitters are rich bitter, floral, nutty cocoa with a bold infusion of aromatic botanicals.

    In addition to the drinks noted above, the Cocoa Bitters flavors offer endless possibilities to remix classic cocktails (Espresso Martini, Manhattan, Negroni) and create new ones.

    You can also use the bitters to put a spin on a main dish or a dessert.

    There are two beverage recipes below. But first…
     
     
    WHAT’S THE DEAL WITH COCOA VS. CACAO?

    Cocoa is a misspelling of cacao that appeared on a ship’s manifest in the 18th century. The cacao on the manifest referred to the beans, or seeds, from which chocolate and cocoa powder are made.

    The mistake led to a broadscale replacement of the original word (cacao) with the erroneous one (cocoa) in the English language.

    For clarity, THE NIBBLE uses the word cacao when referring to the beans, and cocoa when referring to cocoa powder or the drink made from it.

    > The history of bitters.
     
     
    RECIPE #1: COFFEE & BITTERS (photo #1)
     
    Bitters perks up the flavor of hot and iced coffee, whether you drink it black or with milk and/or sugar.

    You can use Aromatic Bitters and Orange Bitters in your coffee, too.

    Ingredients For 1 Drink

  • Brewed coffee
  • Cream or milk of choice
  • 2-4 dashes of ANGOSTURA® cocoa bitters
  •  
    Preparation

    1. PREPARE your coffee as desired, black or with cream or milk. Add the bitters. Stir.
     
     
    RECIPE #2: DASHER’S TODDY (photo #2)

    If you’re making multiple portions, pour everything into a large format heat-proof container or thermal carafe and pour out for each guest
     
    Ingredients For 1 Drink

  • 2 ounces whiskey or dark rum
  • ½ ounces vanilla syrup
  • 2-3 dashes ANGOSTURA cocoa bitters
  • 6 ounces boiling water
  • Garnish: clove-studded lemon twist
  •  
    Preparation

    1. COMBINE all ingredients in a heat-proof mug. and enjoy this warming winter treat.
     
     
    FOR MORE INFORMATION & RECIPE INSPIRATION, VISIT ANGOSTURABITTERS.COM.

     



    [1] Try Cocoa Bitters in your morning coffee (all photos © Angostura Limited).


    [2] Make this hot toddy with Cocoa Bitters. The recipe is below.


    [3] Add Cocoa Bitters to your favorite whiskey.


    [4] How about some mulled wine with Cocoa Bitters?

     

     
     

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    PigOut Pigless Pork Rinds ~ Vegan Pork Rinds


    [1] PigOut® Pigless Pork Rinds are a plant-based, vegan alternative, and just as crunchy and satisfying as the pig version (all photos © Outstanding Foods).


    [2] A fun snack with no greasy fingers: these Porkless Rinds are baked, not fried.


    [3] Want a crunchy garnish? Crumbled PigOut is great on mac and cheese, other pasta dishes and casseroles.


    [4] A handful of Texas BBQ Porkless Rinds.


    [5] PigOut crumbled atop a salad.

     

    There’s something else happening on Super Bowl Sunday. It’s National Pork Rind Day, another kind of “pigskin.” The fried skin of the pig, cut into bite-size pieces, is perfect Super Bowl food. Pork rinds (called chicharrones in Spanish) are crunchy satisfaction by themselves—no dip required. Unless you insist—and then, consider guacamole.

    But what if you don’t eat pork?

    We’ve got PigOut® Pigless Pork Rinds for you, below. But first, a look at conventional pork rinds.

    > Pork Rinds History
     
     
    MORE ABOUT PORK RINDS

  • Chicharonnes
  • Homemade Pork Rinds Recipe
  • PigWizard Flavored Pork Rinds
  • 4505 Cheese-Charrones
  •  
    Now, onto the pork-free, plant-based, vegan pork rinds.
     
     
    PIGOUT PIGLESS PORK RINDS

    Made with plant-based ingredients, no pigs are harmed in the creation of these crunchy snacks. PigOut Pigless Pork Rinds are made from rice, pea grits, and pea protein, plus seasonings.

    PigOut is just as crunchy and satisfying as the porcine rinds version, with an added benefit: They’re not greasy! They’re baked, not fried.

    There are 7 grams of protein per one-ounce serving (the same amount of protein as in a burger, notes the brand), plus the nutrients calcium, iron, and vitamins B12 and D. The pigless rinds are also:

  • Certified kosher by OU
  • Certified Vegan
  • Cholesterol free
  • Gluten free
  • Non GMO
  • Soy free
  • Trans fat free
  • Vegan
  •  
     
    PIGOUT FLAVORS

    Each variety is as well-flavored as the next:

  • Hella Hot (photo #2)
  • Nacho Cheese
  • Original
  • Salt & Vinegar
  • Texas BBQ (photo #4)
  •  
     
    WAYS TO USE PIGOUT PIGLESS PORK RINDS

    Beyond snacking, try them:

  • As croutons or crumbled on a salad (photo #5).
  • Crumbled as a garnish for casseroles, mac and cheese, or other pasta (photo #3).
  • Crumbled for gluten-free breading.
  • For crunch on grilled cheese or other sandwiches.
  • Garnish: baked potatoes, grains, casseroles.
  • Instead of chips with a sandwich or burger.
  • Mock churros: drizzle Original flavor with butter and sprinkle with cinnamon and sugar or Splenda.
  • Pork rind nachos (instead of nachos with tortilla chips).
  • Think creatively: You’ll find many more uses in recipes.
  •  
     
    GET YOUR PIGOUT PIGLESS PORK RINDS

    Here’s a store locator.

    Discover more at OutstandingFoods.com.

     

     
     

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    Rosewater Drink For Valentine’s Day & More Rosewater Recipes

    This article was inspired by photo #1: rose petals in a glass of water. How nice for Valentine’s Day, we thought. We decided to steep some rose petals in water (filtered, of course) to serve.

    Yes, it’s as easy as simply steeping rose petals in water.

    Here’s a recipe. It’s available in any Middle Eastern or Indian grocery, and online.

    Note: Be sure that they’re organic petals—you don’t want pesticides in your food. It’s the same with decorating cakes or cupcakes.

    Rosewater (also spelled rose water) has been made for millennia. It has a place in food as well as in cosmetics, medicine*, and religious ceremonies†.

    Foodwise, we have recipes below for sweets and cocktails.

    Here’s more about rosewater.
     
     
    ROSEWATER & FOOD

    Rosewater is a popular ingredient in the Middle East and Asia. Culinary rose water is believed to have been first created in Persia during the Sasanian dynasty, 224 to 651 C.E.

    One of the early Persian recipes was a dessert made of rosewater and raw vermicelli noodles for crunch—a cross between a sorbet and a rice pudding called faludeh.

    The ice was mixed with saffron, fruits, and other flavors. It was one of the forerunners of ice cream (the history of ice cream).

    Today, it’s easy to make a frozen dessert, and versions of faludeh are available in sorbet form, with either vermicelli or angel hair noodles (photo #4).

    Here’s a recipe for faludeh.

    If you have a Middle Eastern market, you’ll likely find pints in the ice cream case.

    If sorbet and noodles sound strange to you, let us affirm: It’s one of our favorite desserts—a real treat.

    A few more dishes to note:

  • In Malaysia and Singapore, sweet red-tinted rose water is mixed with milk, making a sweet pink drink called bandung.
  • In South Asian cuisine††, rosewater is used used to flavor milk, lassi, rice pudding, other dairy dishes, and sweets such as laddu, gulab jamun, and peda (more about them).
  • In Iranian cuisine, rosewater is added to tea, ice cream, cookies, and other sweets.
  • Also in Iran, rosewater is also used in savory dishes, such as Khoresh Gheymé (meat and yellow split peas stew), Shirin Polow (Iranian rice pilaf) Albaloo Polo (sour cherry rice), or in simple steamed Persian rice.
  • Love candy? How about Turkish Delight? It’s jelled sugar and rosewater coated with powdered sugar (photo # 6). Turkish Nougat is another rosewater scented candy.
  •  
     
    ROSEWATER IN WESTERN COOKING

    American and European bakers often used rosewater until the 19th century, when vanilla became more widely available (and rosewater became a distant memory).

    In Yorkshire, England, rosewater has long been used as a flavoring for the regional specialty, Yorkshire curd tart [source].

    In the U.S., rosewater seemed to have disappeared until the last two decades of the 20th century, when fine pastry chefs and chocolatiers, seeking new global flavors, brought it back into the fold.

    Some of our favorite ways to use rosewater:

  • Baking: Accent shortbread cookie dough, marzipan, or baklava syrup (here’s a recipe for the baklava and the syrup).
  • Dessert: Add a touch to cannoli cream, chocolate or vanilla pudding, panna cotta, or rice pudding.
  • Drinks: specifically, sangria or a gin cocktail.
  • Hot chocolate: add a splash.
  • Lemonade: Rosewater is delicious in lemonade. Brands like Fentimans and Belvoir add rose extract to their bottled lemonades.
  • Rice: as a savory side, rosewater-infused rice is Make a batch of rose-permeated rice. Here’s a recipe.
  • Sorbet: A plain sorbet or combined with basil, or with a fruit such as mango or strawberry.
  • Spritz: Add rosewater extract (photo # 3) to sparkling water or wine.
  • Vinaigrette: (Here’s a recipe).
  •  
     
    THE NIBBLE’S ROSEWATER RECIPES

    Drinks

  • Love Potion No. 299 Cocktail
  • Moonwalk Cocktail
  • Strawberry Rose Mojito
  •  
    Sweets

  • Faluduh: Rose Sorbet With Noodles
  • Pavlova Cake With Rosewater
  • Raspberry Rosewater Meringues (photo # 5)
  • Rose Cream For Strawberries & Cream
  •  
     
     
     
    ________________

    *It has anti-inflammatory properties and some vitamin C.

    †Rosewater is used in the religious ceremonies of Hinduism, Islam, Christianity (in the Eastern Orthodox Church),] Zoroastrianism, and the Baháʼí Faith [source].

    ††South Asian cuisine includes the cuisines of the Indian subcontinent. It generally includes the countries of Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.
     
     
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    [1] You can infuse rosewater in advance, or just add a few petals to a glass of spring water or sparkling water (photo © Charlotte May | Pexels).


    [2] You can double-infuse rosewater. Here, the rosewater is infused with fresh basil (photo © Rosetta Restaurant | Mexico City | Facebook).

    Nielsen Massey Rosewater
    [3] You can also purchase rosewater extract, which is easier to cook and bake with (photo © Nielsen-Massey).


    [4] Faludeh, rosewater sorbet with crunchy vermicelli noodles. Here’s a recipe (photo © Iran Hikers).

    Raspberry Rosewater Meringues
    [5] Rosewater raspberry meringues. Here’s the recipe (photo © Chef Ingrid Hoffmann).


    [6] Turkish Delight, available from Vermont Country Store (photo © Vermont Country Store).

     

     
     

      

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