By Lenn Thompson, Editor-in-Chief Syrah is a mere bit player in the world of New York wine. Only a few Long Island wineries produce varietal bottlings, usually only it the ripest and hottest of years, and the same is true in other New York wine regions. More often, it finds itself used in blends, lending dark berry and pepper spice. I honestly don't know a lot about the ripening curb Some would say that it's just too cool in New York to ripen syrah consistently. Proponents would argue that a Northern Rhone-style syrah is possible in New York, even if…
