Deer Ridge Vineyards' Petite Sirah pairs well with:

• Award Winning Meat Loaf - Masset Winery
• Bania Calda (Italian Fondue) - Barra Family Vineyards
• Barbecue Pork Loin - Marr Cellars
• Click here for more recipes to pair with Deer Ridge Vineyards' Petite Sirah
• Sunset Sangria featuring Deer Ridge Vineyard's 2005 Estate Syrah

Here is another dish that goes well with any red Rhone wine.  
In France's Rhone Valley, there are 22 grape varieties including the better-known Syrah and Viognier.

Polenta with Stilton and Fresh Herbs (four servings)
From Vicki Carroll, Director of Hospice du Rhone in Paso Robles, California

1 cup polenta (not cornmeal)
3 1/2 cups beef stock (have another 1/2 cup on hand for later)
1 tsp. fresh rosemary leaves - chopped
1/2 tsp. sea salt
1/2 - 1 cup aged Stilton
 
Sauce
1/4 cup unsalted butter
12 - 16 small whole sage leaves
2 cloves garlic - coarsely chopped

Bring stock to a boil - slowly stir in polenta and return to boil - quickly reduce heat and leave uncovered, stirring frequently. Add 1 tsp. chopped fresh rosemary. Cook for about 30 min., stirring every few minutes. 

When the polenta is almost done, add a bit more stock or water if needed for a creamy consistency, then gently fold in 1/2 - 1 cup aged, crumbled Stilton (as you like). Cook just until the cheese is slightly melted. In the meantime, melt butter over low heat in saute pan. When butter is melted add whole sage leaves and chopped garlic and cook on low until butter, sage and garlic are a nice golden brown. Plate polenta and pour a tablespoon or so of butter sauce over each serving. 

  Click here for complete varietal characteristics