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Non-Alcoholic Syrah

Syrah gives black pepper, dark fruit and a savory depth. The pepper is a real compound called rotundone, more pronounced in cool sites like the northern Rhône than in warm ones.

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Any mix of drinks, from any brand.Counted by listing, however many bottles each holds. Works across the whole shop, sale items included, and only the highest tier counts. The discount applies automatically at checkout.

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Frequently Asked Questions
Where does the pepper in Syrah come from?

From rotundone, the same compound that makes black peppercorns taste of pepper. It is aromatic, so it comes through clearly and gives Syrah its savory signature. Pour it with anything grilled, and with lamb in particular.

Does the pepper in Syrah survive dealcoholization?

Yes, and it is one of the clearest examples of why some grapes suit this better than others. Rotundone is a volatile aromatic compound, so a low-temperature process captures and returns it. Cool-climate Syrah shows it most.

Should Syrah be served cool?

Slightly, around 55°F to 60°F. The pepper and the dark fruit sharpen with a little chill, and without alcohol a warm glass reads flat. It handles grilled meat and black pepper on the plate as well as in the glass.

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