Shiraz/Syrah

Shiraz/Syrah

Shiraz and Syrah (see-RAH) are both names for the same red wine grape. The Shiraz/Syrah grape is called Syrah in the US, France and many countries, but both names are often used in the United States, depending on the winery.

The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone Valley, in France.

Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Australian Shiraz is typically fruiter and more delicate than Syrah made in France.

In Australia, it is called Shiraz, where it is considered the finest red wine grape grown there. Shiraz made its way there in the 1830’s and is certainly the most widely planted red grape in Australia. The best of these wines come from Coonawarra, Barossa Valley and Hunter Valley regions of Australia.

Barossa Valley wines with the words “old vines” on the label usually are the richest and most complex. Look for wines from these producers: Torbreck, Penfolds, Peter Lehmann, Two Hands, and Glaetzer.

Syrah is the main red varietal of the Northern Cotes-du-Rhone (France) producing Cote Rotie, Hermitage, St. Joseph, and Cornas. In the Rhone it is smokey and minerally; in Australia it becomes richer and softer, more leathery and blackberryish. Californian examples usually lean towards the Australian style.

Shiraz goes very well with beef and other hearty foods. Try it with BBQ, grilled or roasted lamb, or grilled sausage. Also consider pairing aged and/or hard cheeses (Gouda, Parmesan and Pecorino).

Until next time, cheers!