The history of the Syrah grape is shrouded in myth and mystery. Some trace it back to the Greeks, others to the Romans. DNA analysis traces the parentage of the Syrah grape to two very obscure varietals: Dureza and Mondeuse Blance.

Syrah rules the wines in the Northern Rh�ne Valley, but is popular throughout the world. Some say its best expression is in the Hermitage and C�te-R�tie regions of France. This varietal is also found in America, Argentina, Spain, Chile, Italy and Australia - where the wine is known as Shiraz.

The Syrah grape produces deeply colored wines with full body and firm tannins. The flavor and aroma profiles are dependent upon the terrior. Northern Rh�ne Syrah's tend to be very powerful and have blackberry, plum, earth, smoke, pepper and spicy profiles. The Australian Shiraz tends to be a softer style of wine, more fruity and medium-bodied.

Syrah is a great stand-alone varietal but is often used as part of a blend. You can frequently find Syrah blended with Cabernet Sauvignon, Grenache, Viognier, or Mouvedre.

Mo's Wine & Spirits' favorite Syrah wines we carry are:

La Petite Fontaine  ($9.99) a bargain C�tes du Rh�ne with loads of black fruit, spices and laurel

Secateurs Red Blend ($14.99) a blend from South Africa that is peppery and spicy, with red ripe fruit.
Cypress C�tes du Rh�ne ($15.99) exuberant fruit, zesty acidity, mushroom and leather.

Sauvignon Blanc dates back to the 18th century in the Loire region of France. While Sauvignon Blanc is a green grape that produces a white wine, it was crossed with Cabernet Franc to create the noble varietal Cabernet Sauvignon.

The grape develops best in temperate climates and thrives in a variety of regions including Bordeaux, California, South Africa, Australia and New Zealand. The varietal is known by several names including Sancerre and Fume Blanc.

Sauvignon Blancs tend to have a crisp, dry and refreshing profile, but the specific flavor components can vary tremendously. The flavors are more influenced by the winemaker than the terrior.  If the wine has longer period of contact with the skins, it produces a more intense wine, but it doesn't age as well. Cooler temperatures during fermentation produce wines that accentuate the tropical fruit flavors. Warmer fermentation temperatures create a more mineral wine that has more citrus and grassy notes.

Sauvignon Blanc is often blended with other varietals, especially in the Bordeaux region. It is a key component in a very famous Sauternes, Chateau d'Yquem where it is blended with Semillion.

The staff has many favorite Sauvignon Blancs and enjoy them frequently -- especially with the easy access  screwtop!

La Petite Perri�re Sauvignon Blanc ($9.99) peach, apricot and exotic fruits up front with a fresh finish.
Viejo Sauvignon Blanc ($9.99) cool, citrus flavors with a mineral edge.
Girard Sauvignon Blanc ($16.99) lush citrus, guava, pineapple profile, fresh and clean finish.
Farmer's Market Sauvignon Blanc ($11.99) intensely aromatic, cut grass, tomato leaf, passion fruit, mineral finish.
Soho Sauvignon Blanc ($16.99) ripe tropical fruit, concentrated, fresh and focused palate, juicy acidity.
Reverdy Ducroux Sancerre ($18.99) white flowers, citrus, fresh with a long, round finish.

Technically, Oktoberfest beers that must be brewed within the city limits of Munich. Those are the only breweries who are allowed to participate in the annual Munich Oktoberfest celebration in late September to early October. All other beers brewed similarly, but not in Munich, must be labeled Oktoberfest-style beers.

In spite of their name, Oktoberfest beers are not brewed in the fall. These beers are actually 'spring beers' and brewed in March, which is why they are often called M�rzen biers.

About 500 years ago, brewers in Bavaria had difficulty controlling the quality of beers that were produced in the summer. They tasted sour and medicinal.  By trial and error (and a lot of sampling), they figured out beers made between early October and the end of March tasted clean and refreshing. Today, we understand it is the cold weather of winter and spring that inhibited the growth of microbes that spoiled their beers. 

The industrious Bavarians ramped up production of their  beers during the cooler weather and placed them in casks in ice-filled caves. Any surplus beer was consumed in late September before the new production started.  Oktoberfest beers are usually well-aged, are a deep amber color and have an alcohol content of 5-6.2%.

Mo's Wine & Spirits has a great selection of Oktoberfest and Oktoberfest-style beers. Below are just a few favorites.

Spaten Oktoberfest Ur-M�rzen ($15.99/12 pack) a classic Oktoberfest bier, hops and malt are nicely balanced.
Hofbr�u M�nchen Oktoberfestbier ($9.49/6 pack) delciously bitter, full-bodied beer which pairs great with classic Bavarian food.
Brooklyn Oktoberfest ($9.49/6 pack) brewed from the finest German malts and hops, bready aroma, brisk hop bitterness.