Gary Barlettano wrote:I have friend who is a syrah-head. We make it in his garage every year. And I always comment that his syrah has this "smoky bacon" or even "bacon fat" taste which, of course, I mean in quite a complimentary way.
Gary Barlettano wrote:Well, I make him feel better when we're in company by closing my eyes, giving my head a slight swirl, and pronouncing "du lardon fumé." To be honest, however, I really think it's the oak staves which he's using. What do you expect? We live in Martinez.
Jenise wrote:Tasted a super fine syrah made by Washington state winery Kestrel the other day. First two things I smelled? Violets and bacon.
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