“In a world of recognizable Cabernet Sauvignon and Merlot, Syrah ends up being a consumer’s third choice,” says Steffanie Anglim. Still a tough sell for wholesalers and restaurants, Syrah tends to sell well in the tasting room, a common observation among wineries. As a former wine bartender, this fact makes sense to me.
Last month, I had the pleasure of attending the 13th annual Rhône Rangers Grand Tasting in San Francisco, featuring over 500 wines from more than 100 wineries. Rhône Rangers has grown from the original 13 producers to include 200 wineries from California, Oregon, Washington, Idaho, Michigan, and Virginia. In order to join, a winery must produce at least one Rhône-style wine, comprising a minimum of 75% of one or more of the 22 Rhône grape varieties approved in the Cotes-du-Rhône. Probably the best known of these are syrah, grenache, mourvèdre, and the white threesome of viognier, roussanne, and marsanne.