SYRAH

Syrah, also known as Shiraz in Australia and South Africa, is a dark-skinned red wine grape known for producing full-bodied, intensely flavoured red wines.

The grape originated in France’s Rhône Valley, but today it’s grown in many wine regions worldwide, including Australia, the United States, South Africa and Argentina.

The style and flavour of Syrah wines can vary greatly depending on the climate and soil where the grapes are grown, as well as the winemaking procedures.

In cooler climates, Syrah wines tend to have flavours of dark berries, pepper and other spices, along with high acidity. In Australia’s warmer climate, Shiraz wines have more fruit-forward flavours of blackberry, anise and liquorice with chocolate or even leathery notes.

Syrah is also commonly used in blends, especially in its original home in the Rhône Valley. Here, it is blended with Grenache and Mourvèdre in the famous “GSM” blend.

Syrah and Shiraz are two names for the same grape variety. The main difference between the two lies not in the grape itself but the winemaking, climate and soil conditions of the regions where it’s grown.

• Syrah is the original French name for the grape. Wines labelled as Syrah are often medium to full-bodied, with high acidity and medium to high tannins. They often have dark fruit flavours and notes of pepper and sometimes herbs or olives. These elegant wines can be quite complex and are known for their ageing potential.
• Shiraz is the name used in Australia. It represents a different style influenced by the warmer climate. Australian Shiraz wines are typically full-bodied, with soft tannins and ripe blackberry and plum flavours, with chocolate and liquorice notes. They also tend to be higher in alcohol content and can offer notes of sweet spice when aged in oak. Some regions, like Barossa Valley, are known for producing particularly powerful and rich Shiraz wines.

However, there can be variations within each style, as winemakers worldwide use both “Syrah” and “Shiraz” to indicate the style of wine they have made, more so than the origin of the wine.

While native to the Rhône Valley of France, Syrah has become a popular grape with winemakers across the world. It’s a hardy, versatile grape that adapts well to different climates.

It is well-known for producing exceptional wines in its homeland. Here, it’s the star in the Northern Rhône, where regions like Hermitage and Côte-Rôtie are celebrated for their powerful and age-worthy Syrah wines. It’s also used in the Southern Rhône, often blended with Grenache and Mourvèdre, as seen in the famous Châteauneuf-du-Pape wines.

Known as Shiraz in Australia, it’s one of the country’s most important grape varieties, particularly in Barossa Valley and McLaren Vale. In contrast to its French counterpart, Australian Shiraz creates bold and robust wines packed with ripe black fruit notes and hints of chocolate.

Syrah has found success in California, especially in regions such as Paso Robles, Santa Barbara County and Sonoma. It’s also grown in Washington State, where it produces full-bodied wines with dark fruit flavours.

Syrah’s influence has extended to various wine regions worldwide. It has found a home in South Africa, Italy, Spain, Argentina and Chile, with each producing its unique style of this versatile grape variety.

The style and character of Syrah wine vary greatly depending on where the grapes are grown and how it’s made.

However, Syrah typically produces full-bodied wines with medium to high tannins, contributing to a rich and round mouthfeel. They often have medium to high acidity, adding freshness and helping to balance the wine’s strong flavours. Syrah and Shiraz wines are celebrated for their rich, deep colour, abundance of jammy fruitiness, enlivened by warm, spicy notes of black pepper.

Many Syrah wines, especially those from the Northern Rhône and premium Australian Shiraz, have excellent ageing potential. As they age, they can develop complex flavours of leather, smoke and earth.

While Syrah is often enjoyed as a single varietal, it is also a favourite for blending, adding depth and body to blends. While some Syrah wines may be perceived as lacking length or aroma, many Australian Shiraz wines are renowned for their striking aromatics.

Syrah is often compared to another red heavyweight grape – Cabernet Sauvignon. Both are full-bodied red wines with similar alcohol levels and robust tannins. However, Cabernet Sauvignon tends to exhibit notes of green bell pepper, cassis and occasionally a minty freshness, which are less frequently found in Syrah.

Syrah is known for its bold dark fruit flavour, but the specific tastes can vary based on where the grapes are grown and how the wine is made. Here are some common flavours you might notice:

• Fruit flavours – Syrah typically has dark fruit flavours such as blackberry, blueberry, dark cherry and plum. In Shiraz wines from warmer climates like Australia, these fruit flavours can be quite ripe and jammy.
• Spice notes – One of the signature tastes of Syrah is black pepper, but you might also notice other spices like clove or liquorice, especially if the wine has been aged in oak.
• Savoury flavours – Syrah often has savoury, earthy notes that can remind you of olive, tobacco or even smoked meat. These flavours can be particularly prominent in Syrah wines from cooler climates.

When Syrah or Shiraz is aged in oak barrels, it develops an additional level of complexity. You might taste hints of vanilla, chocolate, coconut, coffee or truffle.

Syrah should be paired with dishes that pack an equal punch in flavour. It’s a perfect partner for any grilled meat, making it a favourite companion for Australian barbecues. Syrah pairs exceptionally well with steak and other beef dishes, highlighting the savoury qualities of both the wine and the meat.

Syrah’s acidity helps it balance fattier meats such as roast duck, pork belly and that Australian favourite, roast lamb. It cuts through the richness, providing a harmonious balance of flavours.

Even for dessert lovers, Syrah makes an indulgent pairing. Try it with rich desserts like a decadent chocolate fondant or a velvety dark chocolate mousse. The dark fruit and spice flavours in the Syrah can complement the intense sweetness of chocolate, creating a memorable end to your meal.

When selecting a Syrah, the place of origin plays a crucial role, as the local climate and terroir significantly influence the wine’s structure and flavour nuances.

Syrah is cultivated globally, but the standout examples are often from France and Australia.

If you’re considering a French Syrah, wines from the Northern Rhône are typically soft and fruity, while those from the Southern Rhône display a silkier texture and darker fruit profile.

For a taste of home, Australian Shiraz shines in its diversity across regions. Barossa Valley Shiraz exudes a rich, dark fruit character with a generous dose of tannins. McLaren Vale, not too far from Barossa, is distinguished for its lush, smooth Shiraz that carries sweet oak aromas.

The ideal serving temperature for Syrah is around 16°C to 18°C. If the wine is too warm, it may taste more alcoholic and less balanced.

Given its complexity and structure, Syrah often benefits from decanting. This allows the wine more access to oxygen, helping it to open up and release its full range of flavours and aromas. Decant your wine for an hour or two before serving, although older wines may need less time.

Serve your Syrah in a large, bowl-shaped wine glass. The bowl shape helps collect the aromas and funnels them towards the top so you can enjoy the wine’s scent and flavour.