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It might not have the cachet of Cabernet Sauvignon or Nebbiolo, but no grape scores higher on the intensity meter than Syrah.
It’s the marquee grape of France’s Rhône Valley, where it makes smoky, powerful reds with hints of black pepper. It has also become the signature grape of Australia, where it’s called Shiraz, and typically produces fruitier, less tannic wines marked by sweet blackberry flavors.
American Syrahs lean more toward the Australian mold, thanks to California’s similarly moderate weather; there are a few very good, earthy Syrahs coming from South Africa, too. Barbecued foods with a smoky char pair nicely with Syrah, as do lamb, venison and game birds.
The latest red wine news and recommendations from senior wine editor Ray Isle’s Tasting Room.
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