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Syrah's popularity has skyrocketed over the last decade in the U.S., thanks in large measure to growers in Australia and California. North Carolina winemakers have been experimenting with the grape as well, including Junius Lindsay Vineyards, which allowed the 2008 vintage to hibernate 12 months in two-year-old French barrels.

“It the quintessential Syrah,” says Zimmerman. “Smoky, meaty, black olive, leather and dark fruits. It really has a beautiful nose.”

The dark-skinned Syrah is capable of producing massive, rustic red wines - frequently the case in the French Rhone region. The grape is popular in Australia as well and the tidal wave of Aussie "Shiraz" into the U.S. 25 years ago introduced many Americans to the grape. 

Syrah is often characterized by a spicy, peppery, smoky, dark fruit profile.

In the French Rhone, where it is perhaps most famous, Syrah can stand on its own or it can provide the backbone for blends that include Grenache, Mourvedre, Cinsault, and Carignan.

On the west coast, particularly in California, winemakers are delivering a style that is somewhere between the French and the Australians. On the east coast, most grape growers and winemakers are just trying to understand the grape.

Zimmerman believes his Syrah has pedigree, the vine clones sourced from California’s cult Tablas Creek. which sourced their clones from fabled Chateau Beaucastel in the French Rhone. 

Ingredients

1/4 cup plus 2 teaspoons sugar

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

Cayenne pepper to taste

4 skin-on boneless chicken breast halves

2 tablespoons water

1/2 cup unsweetened coconut milk

2 tablespoons Asian fish sauce

1 Thai green chile, minced

Salt to taste

1 grapefruit, peeled sectioned and diced

1 lime - peeled, sectioned and diced

1 cup diced fresh pineapple

Extra-virgin olive oil, for drizzling

2 tablespoons thinly sliced cilantro

Directions

In a small bowl, mix 2 teaspoons of the sugar with the coriander, cumin, turmeric, black pepper and 1/2 teaspoon of cayenne. Rub the spices over the chicken, cover and refrigerate for about 1 hour.

Meanwhile, in a saucepan, mix the remaining 1/4 cup of sugar with the water and bring to a boil. Simmer until an amber caramel forms, about 10 minutes. Off the heat, pour in the coconut milk and stir until the caramel dissolves. Add the fish sauce and chile, then let stand for 5 minutes. Strain the sauce and season with salt.

In a medium bowl, gently toss the grapefruit, lime and pineapple with a pinch each of salt and cayenne.

Light a grill. Rub the chicken with oil and season with salt. Grill over moderate heat, turning once, until the skin is charred and the chicken is white throughout, 12 minutes. Transfer to plates with the citrus salad and sauce. Drizzle with olive oil, sprinkle with the cilantro and serve.