Shiraz and Syrah are both originally from the same clone, but various regions have chosen one name or the other. They both create rich, robust wines with a smooth texture and signature aromas of spice, pepper, clove and licorice leading, followed by dark fruit such as blackcurrant, blackberry, plum and black cherry, as well as truffle, earth, violets, vanilla, smoke, sandalwood, cedar, cigar box, earth and leather.
The greatest of these wines can age for 25 years or more. The grape was originally believed to be from Persia, now Iran, from the city of Shiraz, but has since been proven to be indigenous to France, where more than half the world's Syrah vines are planted.
The legendary wines of the Rhone Valley's Côte Rotie and Hermitage are made from 100% Syrah. Syrah is also part of the blend in other Rhône wines, including Châteauneuf-du-Pape that often includes Grenache, Mouvèdre and up to nine other grapes.
My reviews of these Shiraz red wines are updated weekly. These Shiraz red wines offer great taste at a good price. You'll find a definition of Shiraz wine at the bottom of this page as well as food pairings for Shiraz in my wine matcher. This is just a small set of my reviews, but you can get all of them when you join my wine community.
This wine is also the flagship red wine of Australia, where it's called Shiraz (easier to pronounce than Syrah), and is often blended with Cabernet Sauvignon. Australia's Barossa Valley is particularly famous for its complex, multi-layered Shiraz. It is also becoming South Africa's leading red. California grows it successfully in Paso Robles where it's usually called Syrah.
Shiraz and Syrah pair with robust dishes such as grilled meats and vegetables, stew, pizza, barbecued beef, bison steak, grilled or spice-rubbed chicken, fajitas, ostrich, game, lamb shanks, barbequed pork spareribs and Mexican Mole.
© 2014 by Natalie MacLean. All rights reserved.