Shiraz
Blackberry, plum, pepper, a little chocolate and spice.
Australia’s own. Dark plum, blackberry and black pepper, with plenty of weight.
What Shiraz tastes like
Blackberry, plum, pepper, a little chocolate and spice. Body: very full. Tannin: high. Acidity: medium.
Where Shiraz comes from
Shiraz is the same grape the French call syrah, from the northern Rhône. It became Australia’s signature red and is the country’s most planted red grape, with famous regions including the Barossa Valley, McLaren Vale, the Hunter Valley, the Clare Valley and the Eden Valley.
Styles to look for
Warm regions such as the Barossa and McLaren Vale make rich, ripe, generous shiraz. Cooler regions such as the Yarra Valley and Canberra District make a lighter, more peppery style, often labelled syrah. Some are co-fermented with a little viognier, a white grape that lifts the perfume.
Food it suits
Roast lamb, slow-cooked casseroles, barbecue, sausages, mushrooms and hard cheeses like aged cheddar.
How to serve it
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
Worth knowing
Black pepper in shiraz is real: it comes from rotundone, the same aroma compound found in peppercorns.
Check the menu at your venue
Wine lists change with the season and the supplier, and each venue pours its own. Check the menu before you go, or ask your waiter what is open by the glass.
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Frequently asked
What does Shiraz taste like?
Blackberry, plum, pepper, a little chocolate and spice. Body: very full. Tannin: high. Acidity: medium.
Where does Shiraz come from?
Shiraz is the same grape the French call syrah, from the northern Rhône. It became Australia’s signature red and is the country’s most planted red grape, with famous regions including the Barossa Valley, McLaren Vale, the Hunter Valley, the Clare Valley and the Eden Valley.
What food goes with
Roast lamb, slow-cooked casseroles, barbecue, sausages, mushrooms and hard cheeses like aged cheddar.
How should Shiraz be served?
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
