Saturday, October 15, 2011

Syrah soup.

At only 22 Brix, but fantastic flavours (and lots of juice), our Syrah fruit was detached from their Mother Vines today - perhaps slightly prematurely. But, when one is faced with the prospect of more rain, and ever decreasing opportunities for photosynthesis, a Vinogirl has to do what a Vinogirl has to do. Or, something like that!


Thud said...

Looking good.

About Last Weekend said...

A very Seuss kind of soup

Wartime Housewife said...

This is nothing to do with Syrah I'm afraid, it's about claret. How old should it be and what would you drink it with? Just bought a Victorian claret jug and wish to use it wisely!!

Vinogirl said...

Thud: The Syrah fruit is beautiful this year.

ALW: Well, hopefully it's not that Suess-ish that it'll smell like green eggs and ham during fermentation.

WH: Ah, I should do a post about my Claret jug.
That is quite a complex question you've asked. The age-ability of a Bordeaux has a lot to do with the quality of the wine to begin with. As with every wine growing region in the world, not all Bordeaux wines are created equal. Great Bordeaux wines, the so-called first growths, are very expensive so I suggest you do a little bit of research and perhaps see what Waitrose has to offer from this region.
One recommendation...a Chasse Spleen paired with a fillet steak.

Wartime Housewife said...

Thanks for that VG, I shall run to Waitrose immediately.