DURIF WINE

Durif is a red wine grape variety known for producing wines with a rich colour, robust tannins and strong flavours. Native to France’s Rhône region of France, it is a cross between Syrah and the lesser-known Peloursin grape and was created in the 1880s by Dr. François Durif – hence its name.

Despite its origins, Durif has found a home in Australia’s warmer climates and in California (where it is known as Petite Sirah). Warmer temperatures allow it to ripen fully, resulting in high-alcohol, full-bodied wines.

Durif wines are known for their deep, inky colour and intense, concentrated flavours of dark fruits, such as blackberries, plums and blueberries. These fruity notes are often accompanied by hints of spice, liquorice, dark chocolate and coffee, adding complexity to the palate. The thick skins of Durif grapes contribute to the wine’s high tannin content, making it great for ageing.

Although rich and complex, Durif wines are well-balanced, with the fruit intensity and tannin structure offset by a refreshing acidity.

Though Durif originated in France, it’s no longer widely grown there. It can be found only in small quantities in the Rhône-Alpes region today.

The thick-skinned grape is instead grown in several regions outside Europe:

Australia – Durif has found particular success in Australia’s warm growing regions, most notably Rutherglen, where it produces deeply coloured, full-bodied wines with ageing potential.

United States – Durif is widely grown in the United States but is known here as Petite Sirah. It thrives in California’s Napa Valley and Sonoma vineyards, creating robust, deeply coloured wines.

Argentina – The grape grows in warm wine regions such as Mendoza and San Juan, with the high altitudes of the vineyards helping to preserve the wine’s freshness and acidity.

Durif also grows in Brazil, Mexico and Israel, albeit in smaller quantities.

Durif is a red wine that stands out for its distinct style and character. It can be used as a single-varietal wine and blending grape.

As a single varietal, Durif produces bold, full-bodied wines known for their deep, inky colour and often powerful tannic structure. They are known for their impressive ageing potential.

Durif can add colour, depth and structure to the wine when used in blends. It is often blended with other red grape varieties, such as Shiraz (Syrah in the US), Zinfandel, Grenache and Mourvèdreto, to enhance its overall complexity and longevity.

Bold and rich in flavour, Durif wine is renowned for its full-bodied profile. Expect intense, concentrated flavours of dark fruits such as blackberries, blueberries, plums and black cherries. But you’ll also find an undertone of spice, with hints of black pepper, liquorice and clove.

When aged in oak, Durif wine can develop dark chocolate, coffee and vanilla notes, adding depth to the overall flavour.

Durif wine is the perfect accompaniment to a whole range of dishes. Here are some of the more popular pairings:

Barbeque meat – The rich and complex flavours of Australian Durif wine can stand up to the smoky, tangy and slightly charred flavours typical of barbeque food. Think barbequed ribs with a spicy or sweet-smoky glaze. The wine’s high tannins balance out the fattiness of the meat, while the ribs’ smokiness echoes the spicy notes of the Durif wine.

Red meat – As a full-bodied tannic red, Durif goes well with grilled steaks, lamb chops or slow-cooked beef stew. The wine’s tannins help cleanse the palate after each bite, making it a good match for fatty meats.

Cheese – Durif pairs well with strong, hard cheeses such as aged cheddar, gouda or blue cheeses. The tannins in the wine can cut through the rich and creamy texture of these cheeses. Aged gouda’s deep, caramel-like flavours stand up well to Durif’s robust profile.

Pasta dishes with rich sauces – Dishes such as lasagne, spaghetti Bolognese or anything with a hearty meat sauce can pair well with Durif. The wine’s acidity can cut through the richness of these dishes and balance out their flavours.

Spicy foods – Durif can also pair well with spicy foods due to its bold fruit flavours and higher alcohol content. These ingredients can stand up to spicy heat and complement the overall taste.

Dark chocolate – For a unique dessert pairing, try Durif with dark chocolate. The bitter-sweet flavours can complement the dark fruit notes and balance the wine’s high tannin.

Don’t be afraid to experiment with different foods to see what you like best with a glass of Durif.

Choosing a good Durif wine often depends on individual preferences for flavour, tannins, body and acidity.

If you prefer robust wines with a well-defined structure and lively acidity, then Durif wines from regions like Rhône in France or cooler Australian regions such as Victoria might be to your liking. A well-aged bottle from these regions would be an excellent choice, as Durif’s high tannin content allows it to evolve beautifully over time, developing complex savoury flavours.

On the other hand, if your palate leans towards a softer, more accessible style with well-blended tannins and a focus on fruity flavours, then you might want to explore Durif wines from warmer climates, such as the Riverina region in Australia. Durif wines from these regions are typically more approachable in their youth and do not require ageing. They deliver the bold character of the Durif grape but with softer tannins and ripe fruit flavours.

Like most red wines, Durif is best served slightly below room temperature, typically between 16-18°C. This temperature helps to highlight the wine’s complexity and balance.

Before serving, consider decanting your wine for about an hour to allow it to breathe. This is especially beneficial for younger, high-tannin wines like Durif, as it can enhance the flavours and soften the tannin

Pour the wine into a generously sized red wine glass. The bowl of the glass provides space for the wine to aerate further, enabling its complex aromas and flavours to be fully released and enjoyed.