Grape · Northern Rhône, France
Syrah / Shiraz
see-RAH
Pepper, smoke, black fruit
Same grape, two dialects. Syrah is the Northern Rhône's peppery, savory red; Shiraz is Australia's warmer, riper take.
- blackberry
- black pepper
- smoke
- olive
- violet
Profile
In Côte-Rôtie, Hermitage, and Cornas, Syrah is fermented with a little Viognier or not, aged in large oak, and tastes of bacon fat, cracked pepper, and dark fruit. It is not jam. Cool nights keep the spice.
As Shiraz in the Barossa it becomes denser, sweeter-fruited, and more chocolate-oak, though a new wave of Australian growers is pulling it back toward the Rhône. Washington, Paso Robles, and South Africa sit somewhere in between.
Syrah is a grand match for lamb, smoked meats, and anything with black pepper. Do not ice it; a cellar-cool bottle is enough.
At the table
Service
61–64 °F (16–18 °C). Young, tannic Syrah likes an hour in the decanter.
