Ridge Syrah and a Meal that Hit the Spot
From so long ago, I can’t remember when…
After a long day week at work, it was nice to drive over to BK’s for a very nice meal that he made for us. When I got through the fog, he had an impressive spread ready of smoked sock-eye salmon, truffled goat cheese, an olive medley, currant table grapes, and little crackers that reminded me of communion wafers. We each had a glass of sparkling Cremant de Limoux that I was too tired, thirsty, hungry to pay much attention to.
However, I was all mouth and nose for the 2003 Ridge Lytton West Syrah from Dry Creek Valley. I opened it up, pouring it into the decanter, while the main course finished sizzling. The nose was muted at first, with the alcohol being most prominent. But then magical things began to happen in the glass and I found cinnamon, plum, cherry, pepper, and earthy undertones. When I finally tasted it, the warmth was like candy melting in my mouth: vanilla and blackberries fading into pepper and spice. It was fairly tannic, at first, which was a bit surprising with the addition of 9% Viognier. Though later it softened to remind me of the uber-smooth Rosenblum Monte Rosso Zin.
The meal itself was quite divine. BK has perfected the art of making delicious steaks without a grill: marinating them (this time New York steaks) in his secret concoction, baking and then searing them. He prepared some shiitake mushrooms the same way, and we had slices of garden tomatoes I bought at a roadside stand. I had no problem giving up most of the control in the kitchen and thoroughly enjoyed every bite, down to the little chocolate cup filled with almond liqueur.
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POSTED IN: Syrah, especially good meals
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