Syrah (pronounced See-RAH) and Shiraz (pronounced Shih-RAHZ) are two names for the same red grape variety. Syrah is the French name, whereas Shiraz is usually associated with Australia. Both styles are known for having luscious fruit flavors and pepper aromas.
Syrah grapes are small but with thick skins. They grow best in moderate to warm climates — if it is too cold the grapes will not ripen. Syrah can be made into a single varietal wine or used in blends where it adds color, tannin, and flavor.
3 facts you should know
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Syrah is the fourth most planted grape in the world behind Cabernet Sauvignon, Merlot, and Tempranillo
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When it comes to food, Syrah’s big flavors are perfect for pairing with equally bold dishes
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Syrah is a cross between two obscure vines from southeast France — Dureza and Mondeuse Blanche
Color
Taste profile
Syrah wines are some of the deepest colored wines you will come across — they are opaquer and darker than Cabernet Sauvignon. Most wines are full-bodied with lots of ripe tannins and medium to high acidity. But, depending on where the grapes are grown, these characteristics can fluctuate.
Syrah is also often mistaken as being sweet but is generally a very dry wine. The ripe fruit flavors, especially in Australian Shiraz, can make you think the wine is sweet even though it has little to no residual sugar.
Primary flavors
When it comes to flavor, Syrah is not lacking. As with the body, acidity, and tannin, flavors can vary based on where the grapes are grown and how the wine is made.
Grapes grown in moderate climates, such as Northern Rhône, tend to have fresh fruit flavors of blackberry, plum, and black cherry with notes of dried herbs, olive, and black pepper. In warm climates, such as Australia, grapes produce riper fruit flavors such as blueberry and notes of licorice, mint, cocoa, and other spices.
With maturation and age, Syrah develops additional flavors and aromas. When matured in oak, the wine can take on chocolate, vanilla, and tobacco flavors. If the wine is left to age in the bottle, additional tertiary aromas of dried fruit, leather, and cured meat can develop.
Key Winemaking Regions
Syrah is grown around the world but there are two key winemaking regions — France, where Syrah has been cultivated since Roman times, and Australia, where it was introduced in the early 1800s.
Australia
Shiraz is the most widely planted grape in all of Australia. In the warmer Southern Hemisphere, Shiraz takes on an intensely fruity profile, with herbal or mint aromas and chocolate notes. It is also sometimes blended with other grapes such as Cabernet Sauvignon to balance tannin and add flavor.
The Barossa Valey in South Australia is home to some of the world’s oldest Shiraz vines. Wines from here are full-bodied, high in tannin, and have flavors of cooked blackberry, black cherry, pepper, and notes of vanilla and coffee from maturing in oak.
In New South Wales, Hunter Valley has a slightly more moderate climate with coastal influences slowing the ripening season. Shiraz from here is medium to full-bodied with high tannin and features fresh fruit flavors. When aged, the wines develop aromas of earth, leather, and meat.
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France
The Rhône and the South of France are two regions in France where you will find Syrah. Any further north in France and the grapes will not be able to ripen.
In Northern Rhône, Syrah is the only black grape permitted under the AOC. The moderate climate and hill-covered landscape provide enough sun and heat for the grapes to ripen. In Côte Rôtie, in the far north, winemakers are permitted to add Viognier (a white wine grape) to stabilize the color and add floral aromas, however, this is not done as much as it was historically. Hermitage is a small appellation comprised of a single steep south-facing hill, producing some of the most sought-after Syrah wines. Surrounding Hermitage is Crozes-Hermitage, where you can find more affordable options.
As you move south, the climate gets warmer, producing slightly riper fruit flavors in the wine. In Southern Rhône, Syrah is often blended with Grenache, Mourvèdre, and Cinsault. These blends are known by many names, including Côtes du Rhône and Châteauneuf-du-Pape. Syrah adds fruit flavor and tannin to these blends.
Further south yet, the warmer climate makes it even easier for Syrah to ripen. Languedoc and Roussillon are two regions that blend Syrah with Grenache, Mourvèdre, Carignan, and Cinsault.
Other regions
Syrah is grown around the world including in Chile, South Africa, California, and Washington State. When looking at wines from these counties the winemaker will often label the wine Syrah or Shiraz based on whether it is Old World style (Syrah) or New World style (Shiraz).
Recommended food pairings
With so much flavor, Syrah pairs well with equally flavorful foods. High tannin and acidity work well with heavy meat dishes such as grilled steaks, barbecue ribs, sausages, and hamburgers. Vegetarian options include grilled mushrooms, eggplant parmesan, and bean-based veggie burgers.
When it comes to pairing Syrah with cheese, go for a blue cheese like Roquefort or a salty cheese like pecorino. Gruyere and aged cheddar are also excellent options.
Some pairings to avoid with Syrah include light seafood dishes featuring white fish, shrimp, or lobster. The wine will overpower these foods. Sour-flavored foods can have the opposite effect and take away from the flavor of the wine.
Serving, enjoying, & storing
Syrah is best served at room temperature, but in the wine world, this is slightly chilled to the temperate of a cellar at around 60 to 65 degrees Fahrenheit. To achieve this ideal temp, place your bottle in the refrigerator for about 20 minutes.
Just like most red wines, Syrah benefits from decanting. Pouring the wine into a decanter and letting it breathe will help bring out additional aromas and flavors.
Syrah is best served in a standard red wine glass with a large bowl that tapers toward the opening. This shape allows aromas to collect in the glass for you to smell as you take a sip.
