Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Rich, weighty, & deeply satisfying, Chef's favorite, Lodi, California

Bring the bottle of Petite Petit to serving temperature: about 60–65°F (15–18°C). If the bottle is cooler than that, let it sit at room temperature for 20–30 minutes; if it is too warm, chill in the refrigerator for 10–15 minutes. Remove the foil and use a corkscrew to open the bottle carefully.

Chill and open

Pour the wine gently into a decanter to separate any sediment and to allow the wine to breathe. Decant for 30–60 minutes for a young, dense Petite Petit; for older bottles start with 10–20 minutes and taste periodically. If you do not have a decanter, pour slowly into glasses to minimize agitation of any sediment.

Decanting (optional but recommended)

Use large-bowled red wine glasses to concentrate aromatics. Pour about 4–6 ounces (120–180 ml) per glass — roughly one-third to one-half full — to allow room for swirling and sniffing.

Glassware and pour

Hold the glass by the stem, swirl gently to release aromas, then inhale deeply. Take a small sip, let the wine coat your palate, note the weight, tannin structure, dark-fruit flavors and any spice or oak notes. Swallow or spit as preferred. Between sips, cleanse the palate with a sip of room-temperature water if desired.

Tasting technique

Serve the aged cheddar or Manchego at room temperature. Slice into bite-sized pieces and place on a board. Offer alongside the wine to highlight savory and nutty flavors that complement the wine's weight.

Cheese

Season flat iron steak with salt and pepper. Preheat a grill or skillet over high heat until very hot. Sear steak 3–4 minutes per side for medium-rare depending on thickness, then rest 6–8 minutes. Slice thinly across the grain and serve warm with the wine; the wine's tannins pair well with the protein and char.

Steak

Toss carrots and parsnips with olive oil, salt, pepper, and a sprig of thyme. Roast at 425°F (220°C) for 25–30 minutes, turning once, until caramelized and tender. Serve alongside to provide sweet, earthy contrast to the wine's dark-fruit profile.

Roasted vegetables

Offer small squares of 70% dark chocolate after the main course for a decadent finish. Dark chocolate accentuates the wine's bitter-sweet cocoa and plum notes.

Chocolate

Petite Petit (Petit Sirah blend) bottle

Decanter (optional)

Large red wine glasses

Room-temperature water (for palate)

Aged cheddar (or Manchego)

Grilled flat iron steak, sliced

Roasted root vegetables (carrots, parsnips)

Dark chocolate (70% cacao), small squares

Petite Petit Sirah

Make Petite Petit Sirah Recipe in just 1h . Rich, weighty, & deeply satisfying, Chef's favorite, Lodi, California

Petite Petit Sirah

Descriptors

Tasting Notes

Food Pairings

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