Shiraz is one of the iconic Australian grape varieties. I love Shiraz from the Barossa valley or Heathcote, powerful wines that deliver big bold fruit, tannin and leave you wanting more. Some of the great Australian wines, such as Penfolds Grange and Henschke Hill of Grace (both of which I’ve visited), are entirely or predominately Shiraz and are considered some of the best wines coming out of Australia. But why is it known as Shiraz not Syrah in Australia, and where did it originally come from?
Shiraz probably originated in south east France, in the area we know today as the northern Rhone. There it is know by the name Syrah. The Rhone valley is known for a number of regions that make wines predominately from Syrah including:
These regions are generally cooler than both the Barossa Valley and Heathcote in Australia, and so they produce a different style of Syrah (we call Shiraz). These cool-climate wines tend to be medium bodied with lower alcohol, less upfront ripe fruit, and they have more savoury aromas of meat (think a charcuterie plate), black pepper and floral aromas, like violet.
So although Shiraz and Syrah are the same grape variety, how do we differentiate them?
As a general rule:
Shiraz comes from warmer climates
Syrah comes from cooler climates
Now, it is possible to make a Syrah style wine in the Barossa Valley, and a number of producers do. But as a general rule this holds reasonably firm. It should also be noted that with climate change in the Northern Hemisphere, there are a number of French areas making Syrah-based wines because the wines are getting fruitier and higher in alcohol, so the lines are sometimes blurred. In fact, in the Côtes du Rhône in southern France, where Syrah is often the second most predominate grape (after Grenache), alcohol levels can now reach over 15% – something only seen in Shiraz from warmer climates.
There are cooler climate areas in Australia that are making wines they often label as Syrah. These wines are more like the French Syrah wines, with lower alcohol, and meaty and floral aromas. Good examples come from the cooler regions of the Adelaide Hills in South Australia and even Tasmania. Prominent producers include Mr Riggs and S.C. Pannell.
The different styles of Shiraz and Syrah also impact the varieties of food they pair with. Shiraz-style wines are best drunk by themselves, or paired with hard cheese or a big juicy steak. Syrah-style wines go well with charcuterie plates and lighter more savoury dishes, including duck and lamb.
So the next time you are on the search for a bottle of Shiraz, check out the label and see if you are actually getting a Syrah instead. You might be pleasantly surprised.
To get more food and wine pairing tips, head over to our events page. I am also happy to tailor corporate events to your needs and budget – how about Shiraz versus Syrah tasting paired with some meat and cheese platters to mix and match? Feel free to reach out to me here for an initial discussion.
In the meantime, if you need any tips or advice, then feel free to contact me on my Facebook page and sign up to my mailing list to get access to my newsletter and wine specials.
Cheers,
Antony.
P.S. I have a few older shiraz bottles left that we are providing to our clients at wholesale prices. Check out our wine store here.
