Blackberry, black pepper and smoke: one grape, two very different styles.
Where it grows
Syrah’s home is the northern Rhône Valley in France. On steep granite slopes above the river, it makes Hermitage, Côte-Rôtie, Cornas, Saint-Joseph and Crozes-Hermitage. In the southern Rhône it is blended with Grenache and Mourvèdre.
In Australia it is called Shiraz, and it is the country’s signature red, especially in the Barossa and McLaren Vale. It also does well in Washington State, Chile, South Africa and New Zealand. It likes warmth, but its most perfumed, peppery versions come from cooler spots.
How it tastes
Syrah is deep in colour and full-bodied, with firm but ripe tannin. The fruit is dark: blackberry, blueberry and black plum. The signature is savoury: black pepper, smoked meat, olive and violets.
Northern Rhône Syrah is the savoury, peppery style, lean and fragrant. Australian Shiraz is riper and richer, with jammy fruit, chocolate and often sweet oak. Both age well; with time Syrah gains leather, game and earthy notes.
What to eat with it
- Burgers and barbecue: smoke and char meet the wine’s smoky, peppery side.
- Peppered steak: black pepper in the sauce, black pepper in the glass.
- Lamb with herbs: Rhône Syrah and lamb are a classic match.
- Venison or game: dark fruit and savoury depth suit rich meat.
- Sausages and lentils: a hearty dish for a hearty wine.
- Aged hard cheese: a mature Comté or Gouda stands up to the tannin.
A little history
For many years people believed Syrah came from Persia, from the city of Shiraz. DNA research in the 1990s settled it: Syrah is French, a natural cross of two old grapes from south-east France, Dureza and Mondeuse Blanche. It was carried to Australia in the 1830s, and some of the oldest Shiraz vines in the world, planted in the 19th century, still grow in the Barossa Valley today. Those old vines give small crops of very concentrated fruit.
One bottle to start with
There is no pure Syrah on our list yet. For the classic style, look for a Crozes-Hermitage or a Saint-Joseph from the northern Rhône: peppery, fresh and fair value. For a richer style, try a Shiraz from McLaren Vale. If you want a Rhône blend with plenty of Syrah’s spice, the Le Sang des Cailloux Vacqueyras (about €20) is on our list.
Good to know
- Syrah and Shiraz are the same grape. The name on the label usually hints at the style: Syrah for savoury, Shiraz for ripe and bold.
- Côte-Rôtie is traditionally co-fermented with a little white Viognier, which lifts the perfume.
- Serve it at 16–18 °C. Young northern Rhône wines open up nicely in a decanter.
More grapes → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.