Syrah Pairings
A guide to matching fragrant Syrah wines with delicious meals, from Carolina pulled pork to lamb ragout with olives and peppers.
Beef Brasato with Pappardelle and Mint
Instead of oxtail, the dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
Pairing: 2009 Waters Loess Syrah
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Leg of Lamb Shawarma
This grilled lamb is Silvena Rowe's signature dish at Quince in London. It can be set out on a buffet, or sliced and served in grilled flatbread with dilled yogurt and cucumbers.
Pairing: 2009 Peay Vineyards Les TItans Estate Syrah
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Cider-Maple Pork Chops with Woodland Bitters Compote
This recipe is also delicious using Angostura in place of the homemade Woodland Bitters.
Pairing: 2010 Kingston Family Vineyards Lucero Syrah
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Lamb Ragout with Olives and Peppers
Jason Franey serves lamb two ways (as a ragout and as chops) with two sides (potato puree and Israeli couscous). But the ragout and couscous are amazing on their own, and less work to make.
Pairing: 2011 Saint Cosme Côtes-du-Rhône
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Carolina Pulled Pork
Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill.
Pairing: 2009 Novy Family Winery Syrah
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Shanghai Stir-Fried Pork with Cabbage
"I was a student in Beijing during World War II," says chef Cecilia Chiang. "To flee occupied China, I walked with my sister to Chongqing; it took close to six months. Crossing different provinces, I found out the foods are quite different. In the north, for instance, people eat a lot of sorghum, millet and wheat instead of rice. In Shanghai homes, this stir-fried cabbage-and-pork recipe is typical."
Pairing: 2010 The Infinite Monkey Theorem Syrah
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Rib Eye Roast with Chestnuts and Brussels Sprout Leaves
To serve with his succulent beef rib eye roast, Tim Hollingsworth prepared a surprisingly simple garnish of sautéed brussels sprout leaves, which he mixed with chestnuts and seasoned with ground Sichuan peppercorns.
Pairing: 2009 Craggy Range Le Sol Gimblett Gravels Vineyard Syrah
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Red Wine-Braised Baby Octopus with Black Olives
Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.
Pairing: 2010 Bedrock Wine Co. Hudson Vineyard South T'n'S Blocks
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Grilled Lamb Chops with Garlic, Chiles and Anchovies
This is one of Ethan Stowell's go-to dishes when he entertains, because he can do almost all of the work in advance. The marinade is super-flavorful, but if you don't like very spicy food, cut back on the red jalapeños.
Pairing: 2009 Gramercy Cellars Syrah