Shiraz: What to Know and 5 Bottles to Try

Syrah, shiraz—same thing, right? Well, sort of. Although wines by both names are produced from the same variety of grape, the style of winemaking, and thus the flavors, associated with each is quite different.

Shiraz is a dark-skinned grape variety used to make medium to full-bodied red wines. Its parent grapes are dureza and mondeuse blanche. Shiraz is used to make both monovarietal wines and blends. In the case of the latter, shiraz is frequently blended with cabernet sauvignon. 

Shiraz and syrah are simply two different names for the same grape variety. However, over time, the connotations associated with these names have come to signify different styles of wine. Syrah is nearly always the term used for the wine produced in Old World wine regions (think France), whereas New World wine regions (like Australia, California, Chile and South Africa, to name a few) now use either shiraz or syrah. Wines labeled syrah tend to be more restrained, earthy and floral, whereas those called shiraz are usually lusher, riper and more fruit-driven on the palate. The syrah grape originates from France; however, wines produced from this grape referred to as shiraz find their origins in Australia. 

Shiraz is made in a variety of styles although, more often than not, the wines tend to be big and bold. The flavor profiles of shiraz are heavily dependent on the vinification techniques used; it’s vinified and aged in a variety of vessels, ranging from oak to steel, cement and beyond. 

Wines labeled shiraz tend to be jammy, full-bodied and loaded with ripe fruit-driven flavors of red and black fruits, licorice, plums, anise, tobacco, leather and/or sweet spice. The tannins in shiraz are generally softer and more approachable than those found in syrah, and the acidity is usually relatively high. 

Shiraz’s bold fruit-driven flavor profiles make the wine perfect for sipping with grilled meats and veggies, barbecue favorites, hearty stews, juicy hamburgers or veggie burgers and more.