(Sah-ra or Shi-raz) Syrah and shiraz are two names for the same red wine variety. Europe vintners only use the name syrah. Food pairings: meat (steak, beef, wild game, stews, etc.) Districts: syrah excels in California, in Australia, and in France’s Rhone Valley. Typical taste in varietal wine: aromas and flavors of wild black fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.
As syrah is a highly versatile wine, it pairs very well with red meats such as grilled beef or lamb, as well as hearty, slightly spicy stews.