Petite Sirah Foor Pairings

Petite Sirah, not to be confused with syrah, has a special place in heart of many food and wine lovers. Interestingly, it’s actually Petite Sirah is actually the commonplace name for a varietal of grape called Durif. Durif, or Petite Sirah, is grown around the world ranging from Australia to Israel.

When pairing a wine with food,some of the most common things that a sommelier or chef looks for are tannins and acid. Petite Sirah is actually one of the darker and more tannic types of wine, making it a great candidate to pair with many bold or rich foods.  The aroma or bouquet is often described as having notes of black pepper, chocolate, blueberries, and plums.

This deep and rich flavor profile makes Petite Sirah a perfect wine to pair with many rich flavors that don’t often pair well with wine. For example, spicy. There are dozens of recipes available for the perfect email to pair with this bold wine including various Asian dishes, BBQ recipes, stews, and braised meats.

Cheese Pairings: A big wine with lots of tannins does not always go well with aged wines. An aged Gouda might work, but staples are:  Gouda, Swiss cheese, Fresh Mozzarella, Camembert, or even nice cheddar cheese.

So what are the best food to pair with Petite Sirah?


Olive Oil—about 2 T

1 lb ground beef—lean

1 carrot, peeled and diced small

1 medium onion, peeled and diced small

1-3 cloves garlic, peeled and minced, to your taste

3 cups of canned tomatoes, process in Cuisinart for a few seconds to puree

Basil, oregano, salt and pepper to taste—usually about 1 t each of herbs

1 jar Barilla marinara sauce

1 tub of low fat Ricotta 15 oz or so

1 lb mozzarella cheese shredded

2 eggs

2 T chopped parsley

1 box Barilla no cook lasagna noodles



1 T Olive Oil

1 ½ lb beef—I use the small top sirloins from Costco that come four to a pack and use one of them—trimmed and cubed in ½“ squares

1 large onion, chopped

1 large carrot, peeled and chopped

2 garlic cloves, peeled and chopped fine

1 T paprika

2 t ground cumin

1 ½ t ground cinnamon

2 cups low sodium beef broth

1 15 oz can garbanzo beans, rinsed and drained

½ cup golden raisins

½ cup pitted kalamata olives, pitted

½ cup chopped fresh cilantro

2 t finely grated lemon zest

Cumin Lamb:

  • 1 tablespoon whole cumin seeds
  • 2 teaspoons Sichuan or regular peppercorns
  • 1 pound boneless lamb
  • 1 teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • 4 to 8 dried red chiles (or substitute 1/2 teaspoon or more crushed red pepper)
  • 1 large white onion
  • 1 bunch (about 8) scallions, trimmed
  • 2 tablespoons peanut oil
  • 3 large garlic cloves, finely chopped
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons Chinese cooking sherry (Shaoxing rice wine) or dry sherry
  • 2 cups fresh cilantro, leaves and stems
  •  Rice, for serving

Want more history? According to : in 1880 “Dr. Francois Durif, a grape botanist and grape breeder at the University of Montpellier in Southern France, released a new variety that he named after himself. It grew from a seed he extracted from fruit of the old French variety Peloursin. Dr. Durif didn’t know the pollen source at the time, but we now know that it was Syrah. The combination of Peloursin and Syrah resulted in fruit with saturated color and very dense fruit clusters.