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+--- Thread: 2003 McManis Petite Sirah (/thread-14891.html)
- Drew - 11-27-2004
Didn't even know they made a Petite Sirah. Explosive nose of crushed blackberry. Opaque in the glass with concentrated blackberry, dark berry, spice and a hint of brown sugar flavors. Nothing complex but pure fruit foward/driven joy. Paired beautifully with homemade, killer beef mac and cheese. Paid $11.29 but bet you could find at or below $10. 14.4%Alc/vol.
Drew
- Drew - 01-23-2005
Popped another last night with homemade bean soup and roaring fire with 8" of snow on the ground. Eileen's enjoying a Carribean cruise with her girl friends, (Baltimore Orioles Advocates). This is a terrific Petite Sirah for the $, have to search for more.
Drew
- Innkeeper - 01-23-2005
Drew, have you ever checked out the site: www.psiloveyou.org ?
- Drew - 01-23-2005
Wow, IK, pretty neat site, thanks. Also check out the recipe from Cilurzo Vineyard below...sounds great.
http://www.psiloveyou.org/recipes/cilurzo/
Drew
- Innkeeper - 01-23-2005
I hate recipes that leave something out. What do you do with cooked bacon that you set aside?
It is interesting how many people produce PS. They list 27 producers or grower producers. Off the top of my head I can think of your McManis, Fife, and Tobin James as additional producers. Lots of PS being produced.
- Drew - 01-23-2005
Didn't notice when I first read the recipe...no doubt they left it out. I think I would add the bacon to the sauce at the buerre manie stage for some extra texture and flavor crunch as it is a rustic dish.
Drew
- Thomas - 01-23-2005
Nah Drew, just crush the bacon, melt it in a spoon and shoot it up with hypOdermic--gives you direct cholesterol hit. Why wait for digestion??? [img]http://forum.wines.com/ubb2/eek.gif[/img]