The 2007 Concannon Petite Sirah Nina’s Cuvee has quite a story.
First of all its made from vines planted more than 40 years ago and is named to honor one of the matriarchs of the Concannon ‘dynasty.’ Giovanina Ferrario added the Italian flavor to this family with roots in Ireland when she married Joseph Concannon in 1919.
Concannon, a pioneer in cultivating petite sirah in the United States, planted its first petite sirah vines 51 years ago. And in my house Concannon petites have become my ‘go to wine’ since they are so dependably rich, full bodied, easy on the palate and pocketbook.
When I photographed the inner character of this wine I saw broad complexity of structure and softness.
From Concannon’s website -
The 2007 Nina’s Cuvée Petite Sirah Reserve is a classic, with black cherry, spice, white pepper notes and a rich, long finish. Because of its firm acid structure, the blackberry flavors of this wine can be enjoyed now or for many years to come. From old vines, this wine has dense flavors and unique maturity profiles, makes for an intensely flavored wine.
And if you like this style of wine, two other wines I’ve photographed reveal a similar expression: Another petite sirah – Twisted Oak(Calaveras County) – and Opus One, a Bordeaux blend. Of course, there’s a huge price point difference between Opus and the other two mouth-embracing wines. So if you like an affordable full-bodied red wine with long finish and soft mouth feel, check out the petites. And for a very special occasion, Opus.
Notes on the 2005 Opus: A voluptuous garnet culminates in a long and luscious finish.
Notes on the 2005 Twisted Oak: some pert and supple tannins you’ll definitely want to hang with. A
wine that leaves you smiling seductively, on the inside….2005 twisted oak_petite_sirah_geek
Any of these three wines would go perfectly with red meats or intensely flavored foods.
Got wine, now eat.
Most Memphis style rubs contain garlic powder, brown sugar, paprika, black pepper, cayenne, garlic and onion powder. The other ingredients such as ginger and how they’re blended are a personal choice, some like hotter or sweeter. I personally don’t like mine hot.
This recipe makes more than enough for 8# ribs
2 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoons kosher salt
2 tablespoons mild chili powder
2 t cumin powder
1/2 c brown sugar
1/4c sweet or smoked paprika
1 teaspoon cayenne pepper
1 T mustard seed or dry mustard
1/2 tsp Celery seed
1/2 t Oregano
1 t ground Allspice
1 t ground Coriander
Mix all these ingredients together and put in an airtight jar. Rub on ribs and place in refrigerator overnight if you have time. The unused rub can keep for several months.
Ribs can be baby back ribs, spare ribs or if you can find them St. Louis style cut. Cook ribs over slow heat, in the oven or over the grill. Can take several hours to become succulent and done. While they’re cookin’ enjoy some of that deep dish petite sirah. Cheers!
Serve with oven-baked sweet potato fries and collard greens.
If you can’t make them, a good place to enjoy them in Sonoma County is BBQ Smokehouse
More VISUAL TASTES posted on this site. Enjoy. What soft mouth-embracing wines have you experienced?Let us know.