Syrah/Shiraz

Syrah (aka Shiraz), is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine. In 1999, Syrah was found to be the offspring of two obscure grapes from south eastern France, Dureza and Mondeuse Blanche. Syrah should not be confused with Petite Sirah, a cross of Syrah with Peloursin dating from 1880.
The style and flavour profile of wines made from Syrah are influenced by the climate where the grapes are grown. In moderate climates (such as the northern Rhone Valley), they tend to produce medium to full-bodied wines with medium-plus to high levels of tannins and notes of blackberry, mint and black pepper. In hot climates (such as the Barossa Valley and McLaren Vale regions of Australia), Syrah is more consistently full-bodied with softer tannin, jammier fruit and spice notes of liquorice, anise and earthy leather.
In many regions the acidity and tannin levels of Syrah allow the wines produced to have favourable aging potential.
Syrah is used as a single varietal or as a blend. When you taste Syrah, you’ll be greeted with a punch of flavour that tapers off and then has a spicy, peppery note in the aftertaste. Because of its front-loaded style, Syrah is often blended with grapes that add more mid-palate, such as Cabernet Sauvignon, to help make the wine taste more complete.
Syrah’s from Italy and France tend to have more acidity and earthy, herbaceous aromas. Syrah wines from Australia, the U.S., and South America usually have more fruit-driven characteristics and lots of spice.
Syrah pairs well red meats and exotic spices bring out the fruit notes of Syrah. Try it with Lamb Shawarma, Gyros, Asian 5-spice pork, and Indian tandoori meats.
Australian Shiraz pairs best with foods that are robust and flavourful. Grilled red meats, game birds, cured meats and goat-based stew all work well with the medium to high tannins of Shiraz. The rich fruit allows the wines to handle chargrilled food quite well, though there is usually plenty of tannin lurking in higher-priced Australian reds which may surface. Ideal vegetarian options include Eggplant Lasagne, Lentil Bolognese and Falafel or Mushroom-based Burgers. The medium to full-bodied styles of Rhône-style Syrah go well with charcuterie, and pork sausages. It is a particularly good match with the Scottish delicacy Haggis, Neeps and Tatties. Well-seasoned dishes do seem to pair well with the slightly peppery versions of the grape. Grilled vegetables match well, as do root vegetables.