Syrah: smoky and tannic, full bodied and green, a compliment to meat
and grilled fish. After smoking blueberries and eating far to many, I
realized that their flavor profile was similar to a glass of syrah,
though as is the whole mirroring of flavors fell short. If I was to
make a edible syrah as part of a dish, I needed to pique and highlight
more of the palate and olfactory nerve. I searched our larder and
surfaced with piquillo peppers and our honey-lemon marinated
chanterelle mushrooms. I needed something to carry the smoked
blueberries; our hot yogurt proved the proper vehicle. Now I just
needed the meat, in this case braised beef cheeks to pair with our
edible syrah. The dish combines several flavors all working together
as a united whole.