Celebrating Syrah

A favorite for wine lovers who enjoy rich, structured reds with both fruit and savory complexity

Syrah is a bold, full-bodied red wine known for its dark color, intense flavor, and remarkable versatility at the table. Originating in France’s Rhône Valley and now grown around the world,

What Is Syrah?

Syrah is a dark-skinned grape that produces wines typically deep ruby to almost purple-black in color, with firm tannins and medium to high alcohol.  Most Syrah is dry, meaning nearly all the grape sugar has been fermented into alcohol, so any perception of “sweetness” comes from ripe fruit flavors rather than residual sugar.

In the Old World, Syrah is best known from northern Rhône appellations like Hermitage, Côte Rôtie, and Cornas, where it is often bottled as a single-varietal wine. In the New World, regions such as Australia (where it is called Shiraz), California, and parts of South America, Syrah frequently appears in both varietal bottlings and blends, often with Grenache and Mourvèdre.

Flavor Profile and Structure

One of the hallmarks of Syrah is its core of dark fruit, commonly showing blackberry, blueberry, and dark plum. Alongside the fruit, Syrah often delivers pronounced spice and savory notes: black pepper, licorice, smoked meat, olives, and earthy or tobacco-like nuances are all common descriptors.

Syrah’s structure is typically full-bodied with medium‑high tannins and moderate to medium‑plus acidity, giving it both power and aging potential. Oak aging is common and can layer in flavors of vanilla, clove, mocha, or toast, softening the tannins over time and adding complexity as the wine develops in bottle.

Cool Climate vs Warm Climate Syrah

Climate has a big impact on how Syrah tastes. In warmer regions like Barossa Valley in Australia or some parts of the southern Rhône, Syrah (often labeled Shiraz) tends to be richer and more fruit-forward, with jammy blackberry, plum, chocolate, and softer tannins. These wines feel plush and opulent, often with higher alcohol and a lush texture.

In cooler climates such as parts of the northern Rhône, Washington State, or certain high-altitude sites, Syrah shows leaner, more restrained fruit with brighter acidity and more pronounced pepper, herbal, and mineral tones. These versions can feel more savory and earthy, with firmer tannins and a slightly lighter body, emphasizing spice and structure over sheer ripeness.

Food Pairing with Syrah

Because of its bold flavors and solid tannin backbone, Syrah shines with hearty, flavorful dishes. Classic pairings include grilled or roasted red meats, lamb, venison, and game birds, where the wine’s tannins and dark fruit complement the richness and char of the meat.

Syrah also pairs beautifully with dishes that echo its savory and spicy character—think pepper-crusted steak, slow-cooked stews, barbecue, or foods with smoked or cured elements. Strong cheeses, like aged cheddar, Gouda, or blue cheese, can work very well, as the salt and fat soften the tannins and let the wine’s fruit and spice take center stage.

Aging and Collecting Syrah

Many Syrah wines are enjoyable young, when their fruit is vivid and their peppery notes are energetic. However, top examples; especially from regions like Hermitage or quality New World producers, can age for a decade or more, developing notes of leather, dried herbs, forest floor, and cured meat as the tannins resolve.

Whether labeled Syrah or Shiraz, this grape offers a wide spectrum of styles, from plush and fruit-driven to savory and structured, making it an exciting choice for both everyday drinking and serious collecting.

Bold Syrah wines pair best with rich, flavorful dishes that can stand up to their dark fruit, tannin, and peppery spice.

Best main course pairings

Grilled or roasted red meats: ribeye steak, lamb chops, beef brisket, short ribs, and burgers work beautifully because the fat softens Syrah’s tannins and lets the blackberry and plum notes shine.

Hearty stews and braises: beef stew, lamb shanks, and slow-cooked meats with herbs like rosemary, thyme, and bay leaf echo Syrah’s savory, smoky character.

Barbecue and smoked dishes: smoked ribs, pulled pork, grilled sausages, and charred vegetables match the wine’s spice, smoke, and depth.

Cheese and vegetarian pairings

Bold cheeses: aged cheddar, Gouda, Manchego, Parmesan, and blue cheeses complement Syrah’s power and bring out its dark fruit.

Savory vegetarian dishes: roasted eggplant, mushrooms, lentil stews, grilled root vegetables, and dishes with olives or tapenade work well with Syrah’s earthy, peppery side.