As many of you know I adore Nebbiolo, and have a soft spot in my heart for aged California Cabernet. What may be surprising to many is that Syrah is locked in a desperate struggle with Sangiovese for the third spot on my list of favorite wines.

I have been on a bit of a Syrah kick lately. Some of that is due to the fact that I have been tasting quite a few for next week’s Spotlight on Syrah email which will be sent out on Tuesday.  More importantly perhaps is that Syrah is simply a superb match for my Autumn Table.

From stews, to roasts, with plenty of root vegetables in the mix, my foods of fall tend to be rich, but not to weighty, and full of deep, layered, earthy flavors.  This past weekend I had some Syrah, young and old, laying about so I turned to the kitchen to use a bit up and create a dish that captures some of the trademark notes of the wine, bacon fat and black olives, forming a brigde between the dish and the wine.

What to expect: Syrah

One of the few grapes to really be a global success. Syrah combines a meaty core of ripe berry fruit, with tones that range from herbal to peppery, in a package that tends to be medium bodied with good acidity and moderate tannins. With age the wines can gain lovely leathery and black olive notes that make them a great match for savory and gamy dishes.