Explore the flavors and tastes of Petite Sirah wine and find out how to pair it with food.
Petite Sirah (“Peh-teet sear-ah”) (aka Durif or Petite Syrah) was first found growing in France in the mid-1800s. People love it for its extraordinarily deep color and full-bodied flavors of blueberry, chocolate, plums, and black pepper. Despite its popularity, Petite Sirah is an exceptionally rare grape with less than 10,000 planted acres worldwide, growing mainly in California.
The Difference Between Petite Sirah and Syrah
Petite Sirah is not just a more “petite” version of Syrah (or Shiraz), it’s a distinct grape variety. Petite Sirah is the offspring of Syrah and Peloursin. If you’ve never heard of Peloursin, that’s understandable: it’s nearly extinct, found in just a few places in the French Alps.
Despite “petite” being in its name, it’s not a lesser version of Syrah. It was named for its small grapes that grow in tight clusters.
Guide to Petite Sirah Wine
How Petite Sirah Tastes
Petite Sirah has a bold structure, with high tannins and medium bright acidity. On the palate, it shares dark fruit flavors similar to Malbec or Cabernet Sauvignon but has a more robust and tannic profile.
Compared to its parent grapes, Syrah and Peloursin, Petite Sirah exhibits more concentrated tannins and darker fruit flavors, while maintaining Syrah’s spiciness and Peloursin’s vibrant acidity.
6 Fast Facts About Petite Sirah
- History: Petite Sirah (or Durif, the grape’s original name) was created by botanist Francois Durif in Montpellier, France, around 1880. The grape is a cross between Syrah and the even rarer Peloursin. It was imported to America by Charles McIver in the mid-1880s, where it got its new name: Petite Sirah.
- Serving: A slightly cooler temperature (65ºF or 18ºC) will deliver more floral and mineral aromas along with Petite Sirah’s characteristic bold fruit.
- Decanting: Petite Sirah, with its high tannin, is the perfect red wine to pour in a decanter and let it evolve for 2–4 hours (if you can wait!).
- Aging: This warm-climate grape often loses too much acidity and fruit within the first seven years to make it a contender for longer-term aging. That said, a few producers (try Napa and Sonoma) have made some outstanding wines that will age 10–20 years. If you’re looking for this, check that the acidity and fruit are in balance with the tannin (they will be big but in balance!).
- Value: Looking for good value? California’s Central Valley (like the Lodi AVA) offers some of the best values from $10–18.
- Antioxidants: Petite Sirah is one of the deepest, most opaque red wines with very high levels of anthocyanin (an antioxidant). Similarly colored wines to Petite Sirah include Tannat and Sagrantino.
Food Pairing with Petite Sirah
Full-bodied red wines like Petite Sirah have high tannin (bitterness and astringency), which means you’ll want to match them up with richer, more fatty foods to create balance.
With its smoky fruit flavors, Petite Sirah will pair nicely with bold exotic spices and herbs–just avoid making the dish too sweet.
If there is one thing to know about pairing Petite Sirah with food, it is that the wine deserves a dish as big and bold as it is.
Examples
- Meat
- Roasted Pork, Barbecue Beef, Beef Burgers, Chicken in Mole Sauce
- Cheese
- Aged Gouda, melted Swiss cheese, Fresh Mozzarella, Camembert
- Herb/Spice
- Black Pepper, Allspice, Clove, Sage, Rosemary, Cinnamon, Chili Pepper, Lavender, Cocoa, Juniper
- Vegetable
- Sautéed Mushroom, Eggplant, Black Bean, Caramelized Onion, Stuffed Peppers, Currants (in a savory dish)
3 Profiles of Petite Sirah
The best way to understand a varietal wine like this one is to taste one from several different regions. Here are some tasting notes on the differences between Petite Sirah based on the region it grows:
Lodi and Central Valley, California, USA
The inland valley regions of California, which include Lodi and Clarksburg AVAs, are where you’ll find many old workhorse Petite Sirah vines. These wines have the same inky opaque color bursting with jammy fruit. Expect aromas of blackberry jam, brambles, and black pepper, along with notes of vanilla from oak aging. On the palate, rich and bold tannins complement the sweet berry-like flavors, and the acidity is smooth.
Average price: $15–$20
Sonoma and Coastal California, USA
Sonoma and the northern coastal areas (including Mendocino) are slightly cooler than Napa and the inland valleys of California. The wines tend to be very deep, with a touch more earthy/espresso notes than their inland cousins.
Expect aromas of fresh blackberry, plum, dark chocolate, menthol, and usually a nuance of vanilla or lavender (often from oak aging). On the palate, you will taste berries, espresso, and mocha wrapped in dense tannins.
Average price: $18–$25
Napa and Coastal Ranges, California, USA
It’s not easy to find 100% Petite Sirah in Napa because most producers focus on the more popular Cabernet Sauvignon. Still, with a bit of cleverness, you will find it and be delighted. You can also check out the lesser-known coastal range AVAs, including Lake County, and mountain AVAs within the Monterey AVA.
These wines have an intense color that will stain anything they touch. Expect aromas of blueberries surrounded by aromas of acacia flowers and graphite. On the palate, expect bold flavors of blueberry, cocoa, freshly ground black pepper, and crushed rocks, with a mid-palate onset of bold, mouth-drying tannins.
Average price: $30+
Other Versions of Petite Sirah
While most Petite Sirah grows in California, it’s also rising in popularity in Australia and South Africa, where it is sometimes referred to as Durif, its original name. However, it maintains its American name in South American wine-growing countries like Chile, Mexico, and Brazil.
Australian versions often exhibit a spicier profile with a slightly softer tannic structure, reflecting the warmer climate. In South Africa, Petite Sirah tends to have a balanced acidity with pronounced berry flavors and a hint of earthiness. South American versions often show a vibrant fruit-forward character with a smoother finish, influenced by the diverse microclimates across the continent.