Keenan Syrah Napa Valley
Keenan first produced Syrah in 2001. The nose of the wine offers aromas of black cherry and blackberry along with underlying floral nuances. The texture is soft, yet the wine maintains wonderful structure. This is a versatile wine that will accompany a wide array of dishes.
Keenan Syrah grapes are typically grown in the Coombsville and Atlas Peak regions of south eastern Napa. The grapes are picked late in the season, and then whole berry is fermented in small half ton boxes. After fermentation the wine is aged in French and American oak barrels for seventeen months.
Each vintage of the wine offers aromas of black cherry and blackberry along with underlying floral nuances. The texture is soft, yet the wine maintains wonderful structure. This is a versatile wine that will accompany a wide array of dishes. Slight variations reach the palate with each unique vintage, but the following wine data is representative of the Keenan Syrah, Napa Valley:
Total Acidity: pH:0.56 grams/100 ml 3.79
Residual Sugar: Dry
Blend: Coombsville Syrah 57% with the difference being Atlas Peak Syrah
Spring Mountain District
There’s nothing better than grilled lamb chops with a little fresh marjoram sprinkled on top, served with a lovely glass of Keenan Syrah Napa Valley.
OR, for something more exotic, try:
Lamb Korma Rakka
This recipe comes from Cafe Rakka in Hendersonville, TN.
- 4 ounces coconut oil or peanut oil
- 4 to 5 Syrian black cardamom seeds
- 1/2 tablespoon ground cardamom
- 1/2 tablespoon ground cumin
- 1/2 tablespoon coriander
- 4 cloves garlic, smashed
- 1 stick cinnamon
- 2 bay leaves
- 1 tablespoon turmeric
- 1/4 tablespoon celery seeds
- 1/4 tablespoon ajowan
- 2 pounds boneless leg of lamb, cubed
- 2 tablespoons lemon juice
- Kosher salt
- 1/2 tablespoon saffron
- 16 ounces tomato puree
- 1 cup milk
- 1 cup yogurt
- 2 ounces sour cream
- 4 dried figs, quartered
- 1-ounce dried sweet cherries
- Fresh cilantro leaves, for garnish
- Cooked basmati rice, for serving
In saucepan add 2 ounces of coconut oil, 2 black cardamom seeds, 1/4 tablespoon cardamom, 1/4 tablespoon cumin, 1/4 tablespoon coriander, 2 cloves of garlic, and 1/2 stick of cinnamon, 1 bay leaf and 1/2 tablespoon turmeric. Cook over medium heat to toast for about 2 to 3 minutes, then add the lamb, 1 tablespoon lemon juice and salt, to taste. Let it simmer for 20 to 25 minutes stirring occasionally. When meat is cooked add the saffron and turn off the heat.
In medium saucepan add the remaining 2 ounces of coconut oil, and the remaining black cardamom seeds, cardamom, cumin, coriander, cinnamon, bay leaf and turmeric. Add the celery seeds and ajowan and toast for 2 to 3 minutes over medium heat. Stir in the remaining 2 cloves of garlic and the tomato puree, and mix well. Add the remaining 1 tablespoon of lemon juice and cook for 10 to 15 minutes over low heat. Stir in the milk, yogurt, sour cream and salt, to taste. Cover the pan and simmer for 45 minutes to 1 hour, stirring every 5 minutes, until the color turns bright orange. Add the figs and the cherries and cook for 1 minute. Stir in the lamb, cook for 2 minutes, then turn off the heat.
Add a few cilantro leaves to the bottom of each serving bowl and ladle in the lamb korma. Garnish with more cilantro and enjoy it with basmati rice.