Syrah/Shiraz
red · Deep intensity · Full body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Full
Body
Medium
Acidity
High
Tannin
Dry
Sweetness
High
Alcohol
Long
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Stainless steel, concrete, or open-top wood at 25-30°C; extended post-fermentation maceration (2-4 weeks) to soften thick-skinned tannins
Oak
Northern Rhône: 12-24 months French oak (228-600L), 0-30% new. Barossa: often American oak or blend of French/American, 12-20 months, 20-50% new
Key Tells
- •Black pepper (rotundone, grape-derived) and savory/charcuterie notes are the signature — absent in Cabernet
- •More floral (violet) than Cabernet Sauvignon
- •Old World (Syrah) is more peppery and elegant; New World (Shiraz) is riper and jammier
- •Darker, more opaque color than Cabernet
- •Tannins are rounder and silkier than Cabernet's angular, fine-grained tannins — key structural differentiator on palate
Often Confused With
Food Pairings
Grilled lamb — pepper and smoke echo grill char; fat tames tannin
Slow-smoked BBQ (brisket, pulled pork) — wine's smoke and charcuterie notes mirror
Game meats (venison, wild boar) — savory/meaty character harmonizes
Provençal stews (daube, cassoulet) — regional herb-driven affinity
Modern
Serving