Syrah vs Shiraz: same grape, two styles
Syrah and Shiraz are the same grape with two names. DNA testing traced it to the northern Rhône in France, where it's always been called Syrah. Australians have called it Shiraz since the 1800s. Today, producers around the world pick the name that fits the style of wine they make.
Syrah has taken me longer to warm to than most grapes, but it's growing on me. The ones I enjoy most are usually from the US, plus some from the Rhône.
Is there a difference in taste?
The grape is the same, but the name is a useful hint:
- Syrah usually means a cooler-climate, more restrained style: black pepper, black olive, violet, smoked meat and blackberry, with fresh acidity and firm tannin. Think northern Rhône.
- Shiraz usually means a warm-climate, riper style: blackberry, plum, chocolate, liquorice and sweet spice, fuller and higher in alcohol, with softer tannin. Think Barossa Valley.
These are tendencies, not rules. Some Australians call their cooler, peppery wines Syrah to signal the style, and some warm-climate producers elsewhere use Shiraz for their riper ones.
The black pepper note comes from rotundone, the same compound that gives peppercorns their smell. Some people can't smell it at all.
Where does Syrah grow?
Northern Rhône, France. The home of the grape. The main appellations:
| Appellation | Style |
|---|---|
| Côte-Rôtie | Perfumed and elegant. Up to 20% white Viognier can be co-fermented with the Syrah. |
| Hermitage | Powerful, structured, long-lived. One of France's great reds. |
| Cornas | 100% Syrah, dark, firm and rustic when young |
| Saint-Joseph | Lighter, fruitier, good value |
| Crozes-Hermitage | The largest appellation, ranging from simple to excellent |
Southern Rhône, France. Syrah is a blending partner with Grenache and Mourvèdre in Côtes du Rhône and Châteauneuf-du-Pape, the "GSM" blend.
Australia. Shiraz is the country's most planted red grape. Barossa and McLaren Vale make the classic big, ripe style. Cooler regions like the Yarra Valley, Canberra District and Great Southern make a peppery, more Rhône-like Shiraz. Australia's most famous red, Penfolds Grange, is mostly Shiraz.
Elsewhere. Washington State, California's Central Coast, Chile's Elqui and Limarí valleys, South Africa's Swartland and New Zealand's Hawke's Bay all make excellent Syrah.
How do winemakers shape the style?
Climate does most of the work, but choices in the winery push a wine further one way or the other.
- Harvest date. Picking earlier keeps acidity and the peppery, savoury side. Picking later gives riper fruit and more alcohol.
- Whole bunches. Many northern Rhône producers ferment some grapes with their stems still attached. It adds a fragrant, herbal lift and firmer structure.
- Oak. Traditional Rhône producers use large, older casks that add little flavour. Many Australian producers use small barrels, often partly new and sometimes American oak, which adds vanilla, coconut and mocha.
- Blending. Syrah is often softened with Grenache, given perfume with a little Viognier, or blended with Cabernet Sauvignon, a classic Australian combination.
How long does Syrah age?
| Style | Drink within |
|---|---|
| Everyday Shiraz, Côtes du Rhône | 1-5 years |
| Crozes-Hermitage, Saint-Joseph | 3-10 years |
| Good Barossa and McLaren Vale Shiraz | 5-15 years |
| Côte-Rôtie, Cornas | 8-25 years |
| Hermitage | 10-40 years |
With age, Syrah develops leather, game, earth and dried fruit. Young northern Rhône wines can taste tight and benefit from a long decant.
What food goes with Syrah and Shiraz?
Both styles love grilled and roasted meat, but they suit different dishes.
Cooler-climate Syrah: lamb with herbs, duck, venison, steak au poivre, sausages, mushroom dishes.
Riper Shiraz: barbecued ribs, brisket, burgers, chilli con carne, grilled lamb chops, anything with a smoky, sweet glaze.
Both work well with hard cheeses. Avoid delicate fish and very spicy food, where the tannin and alcohol can clash.
Three bottles to try
- Everyday: a Saint-Joseph or Crozes-Hermitage from the northern Rhône, and a Barossa Shiraz to compare. Same grape, very different wines.
- Special: a cool-climate Australian Syrah from the Yarra Valley or Great Southern, or a Washington State Syrah.
- Splurge: a Côte-Rôtie or Hermitage from a good vintage. Give it at least eight years.
Smart Wine Cellar's Food Matcher suggests which bottle in your own cellar suits what you're cooking. Useful when you have both styles and can't decide.
Questions people also ask
Is Petite Sirah the same as Syrah?
No. Petite Sirah is a different grape, also called Durif. It is a cross between Syrah and an old French grape called Peloursin, and it makes darker, more tannic wine.
Why does Syrah taste of black pepper?
The pepper note comes from a compound called rotundone, the same one found in black peppercorns. It is more common in Syrah from cooler climates.
Is Shiraz sweet?
Shiraz is dry, but ripe Australian styles have so much dark fruit and sometimes a touch of oak sweetness that they can seem sweet. The sugar is fermented out.
Food Matcher
Tell us what's for dinner and we'll find the bottle to match
Say what you're eating and the Food Matcher picks the wines from your own cellar that pair best with tonight's dish.
