Syrah Recipe

1. Temperature

Chill the Syrah to serving temperature: place the bottle in the refrigerator for 30–60 minutes to bring it down to about 55–60°F (13–16°C). If the wine is already cool (cellar temperature ~55°F), remove it from the fridge 10–15 minutes before serving so it isn't too cold.

2. Opening

Use a waiter’s corkscrew or wine opener to remove the foil and cork. Wipe the bottle mouth with a clean cloth or napkin after removing the cork to catch any sediment or cork bits.

3. Decanting (optional)

If the bottle is younger and tannic or older with sediment, decant the wine. Pour slowly into a decanter in one steady stream, keeping the bottle upright until the last pour to avoid pouring sediment. Let it breathe for 20–30 minutes to open aromas; older bottles may need less time (5–15 minutes).

4. Use large-bowled red wine glasses to allow aromas to develop. Hold the glass by the stem to avoid warming the wine. Pour 4–6 oz (120–180 ml) per serving, filling to about one-third of the glass to leave room for swirling.

5. Arrange the optional accompaniments on a small board or plate. Serve cheeses at room temperature (remove from refrigerator 20–30 minutes before serving). Slice cured meats thinly and present with bread or crackers. Offer a small square of dark chocolate as a palate-pleasing finish with Syrah's dark-fruit and pepper notes.

6. When tasting, note aromas of black fruit, pepper, and any floral or earthy notes characteristic of Yakima Valley Syrah. Take small sips, letting the wine coat your palate to observe its tannin structure and acidity.

7. To store leftover wine, re-cork or use a vacuum sealer and refrigerate. Consume within 3–5 days for best quality; fuller-bodied reds like Syrah often hold for 3–4 days when resealed and refrigerated.