The 2013 Suvla Syrah
It’s funny how I never notice that I rarely cook meat at home; until Lent comes and then every Friday it’s an absolute trial. Much like living in Turkey with limited access to pork. I’d cook up some bacon every once in a while in the States but it was pretty rare for me to make pork dishes; but now that it’s difficult to get it’s all I can think of. I’m using my meatless Fridays to experiment with new vegetarian dishes-and pairing wines with them, of course! I wanted to let the Suvla Syrah breathe a bit (I recommend one-ish hour) so I opened it while the onions
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