A World of Syrah/Shiraz

The first thing to know about Syrah and Shiraz is that they are the same grape. Due to style and flavor differences, Australians call it Shiraz while the French and most other nations call it Syrah. 

The French are known for making it more peppery, while Australians are known for making it more “jammy." Other nations, such as Argentinia, make this wine with a number of different styles. Below are a number of wines made from this wonderful grape.

The Hedonist, McLaren Vale Australia, 2010

This Shiraz has a dark red-purple color and smells of petroleum and red fruits.  This is not the first or last time a wine has smelled of petroleum, but don’t let it put you off. The flavor combines French and Australian styles with jammy fruit flavor and pepper flavors. It is an easy-drinking wine but has an alcohol content of 14 percent. Regions with warmer climates have two qualities: more sugar and more alcohol. This wine is no exception and as long as you know how to drink it, that should not spoil this wine for you.

Jelu Estate Syrah, San Juan Argentina, 2009

This wine took the Syrah name rather than Shiraz because the French use Syrah and this wine has more French style than Australian Shiraz. Lots of peppery notes are in this wine with a medium body and juicy finish. That’s right, you don’t just get Malbec for a red wine from Argentinia, Syrah is also available. This is an easy drinking Syrah and I love it with chocolate (just like chocolate with chili powder in it) and cheddar cheese. Something to keep in mind: another warm climate wine, it has a whopping 14.5 percent alcohol content. That is very high, making it more of a food wine. Drink water afterwards!

Domaine La Bastide Les Genets, Southern France, 2010

If you don’t like the juiciness of Australian Shiraz and don’t want as much peppery flavor as you get in a Crozes-Hermitage, then this wine is for you. Full of flavors of cassis, plum and other dark red fruits without the sweetness of those fruits, you get luscious flavors typical of southern France with a kick of pepper in the finish. This wine is also affordable compared to Crozes-Hermitage. Domaine La Bastide is good with many foods, but don’t try pairing it with anything else peppery unless you’re one of those people who eat Cayenne peppers for a snack.

The Footbolt, McLaren Vale Australia, 2008

There are notes of pepper, earthy funk, and various red fruit in this wine. It has a beautiful ruby-garnet color and if you tip the glass, you will see “legs” drip down the interior when the glass is stable again. The legs are your first indication that this wine has a high alcohol content. The second is the label which says the wine has an alcohol content of 14.5 percent, making it a food wine — do not sip it by itself. The wine has a strong juicy flavor with a hint of the peppery flavor of a Syrah. The best pairing for this wine is to go simple: steak without peppercorns or a cinnamon-fruit dessert.

Crozes-Hermitage by Domaine Jean-Claude Marsanne, France 2009

The best is mentioned last. You have not tasted Syrah until you taste a good Crozes-Hermitage. Once again, to know a French wine, you need to know what that region of France grows. The French put the point of origin and not the grape on the label. 

In Crozes-Hermitage, vintners grow Syrah grapes and produce Syrah wine. The color is a velvety ruby red and there is an odor of petroleum. The flavor, however, is remarkable. There is a wonderful pepper flavor with the usual red fruit flavor found in Syrah wines. The key is that in a good wine like this, neither the pepper nor the fruit are overwhelming. Instead, they gently present themselves to your palette and balance each other. 

To buy wines like this one, ask for a “Crozes-Hermitage” at your wine store and not a Syrah or even a French Syrah. Even in France, the Syrah wine flavors vary. For this wonderful, subtle balance of flavor, ask someone in your wine store for a a good Crozes-Hermitage. A wine like this will undoubtedly change how you think of Syrah or Shiraz.