Enjoying Petite Sirah at Dark & Delicious
I went to Dark & Delicious, the big Petite Sirah event that my friends, Jo and Jose Diaz, hold every year, through their P.S. I Love You advocacy group. As usual, it was at Kent Rosenblum’s Rock Wall Wine Co. facility, in an airplane hangar at the old Alameda Naval Air Station, which was given up by the U.S. Defense Department years ago, and whose extensive buildings now are available for rent by private companies, like Rock Wall.
It was a gorgeous night; the island city of Alameda is located across the Bay from San Francisco, and I only wish I’d taken some photos of the S.F. skyline and the amazing new eastern span of the Bay Bridge, all lit up against a starry night sky. But I didn’t. Sorry ‘bout that.
I love Dark & Delicious for several reasons, among them the quality of the food. Jo and Jose recruit local restaurateurs and caterers, and because the wine is Petite Sirah (and “dark and delicious” are perfect descriptors for the wines), the food tends to be rich and heavy: lots of barbecue, sausages, paella, pork, beef, wild boar, Ahi tuna, not to mention irresistable chocolate. I have to admit I’m a bit of a ravenous carnivore at these things: it’s with a mild sense of guilt that I make my rounds of the tables, inhaling everything, stuffing myself silly. Food, or rather the enjoyment of it, is one of the distinctive properties of being alive, particularly for us humans, who, if we’re lucky, have access to such gorgeously prepared delicacies. If I was a young pup and just starting out, I might consider being a chef, like a guy I met at D&D, Tyler Stone, who was making Petite Sirah sorbet using liquid nitrogen with a huge machine that puffed out clouds of white smoke. Tyler reminded me of a young Tyler Florence or Bobby Flay–an ambitious, good-looking chef whose name just might be a household word someday (well, at least, in foodie households).
The Petite Sirahs themselves were amazing. A Mounts and a Tedeschi in particular blew me away. How good Petite Sirah has gotten over the years. It used to be a big, brawny, tannic wine, a sort of redneck cousin to Cabernet Sauvignon, but nowadays the best wines have polished up their images and become truly elegant–although they still have Petite Sirah’s swagger.
Just for the heck of it, here are the top Petite Sirahs I’ve reviewed for Wine Enthusiast over the last six months: Stags’ Leap 2010 Ne Cede Malis, Ballentine 2010 Fig Tree, Grgich Hills 2009 Miljenko’s Vineyard, J. Lohr 2011 Tower Road, Retro 2009 Old Vine, Raymond 2010, Galante 2010 Olive Hill, Peachy Canyon 2011, Ancient Peaks 2010 and Alta Colina 2010 Ann’s Block. Note the proliferation of Central Coast sources; Petite Sirah no longer is just a Napa-Sonoma phenomenon.
A tip of the hat to Jo and Jose, for always pulling D&D off with such artful precision. Unless you’ve done one of these big events yourself, you can’t even imagine all the prep work that goes into them–not to mention all the opportunities for disaster. That D&D goes off so effortlessly is a testimony to their organizational skills.
Speaking of events, here are a few I’ll be going to in the near future: World of Pinot Noir, the Pinot Noir Shootout, In Pursuit of Balance, the Paso Robles Cabernet Collective, the Chardonnay Symposium and the Kapalua Wine & Food Festival. The Wine Bloggers Conference invited me back, after a lull of a couple years, to be on a panel for their Santa Barbara conclave, July 11-13, although I won’t know for two or three weeks if I can make it. I like getting out on the road and going to stuff, especially if I can bring Gus, which I usually can. If you’re planning on attending any of these events, look me up.