Whether you prefer to call it Syrah or Shiraz, you’re speaking about the same dark skinned grape varietal. Born in the Southeast of France, from the crossing of two relatively obscure grapes (Dureza and Mondeuse Blanche) is the varietal that I find closest to my heart. The most significant varietal in France’s Northern Rhône Valley, it also holds notable acreage in Australia, the United States, Italy, Chile, Argentina, South Africa, New Zealand, and Uruguay. The wine produced from Syrah is a big, rich, powerful, John Wayne in a bottle style of red wine. Driven by generous amounts of black fruits (blackberry, black cherry, and black currants), and supported by savory, mouth watering aromatics of black olives, smoked meat, and fresh cracked pepper. This wine is screaming for your attention when you fire up the grill.
When looking to pair a big, tannic wine like Syrah with a dish, you need something equally big in flavor to balance the pairing. The bitter char that is imparted to a well marbled NY strip after it has been grilled to a perfect medium-rare is an ideal match with a tannic, bitter edged wine like Syrah. Try a jammy, New World Shiraz with a sweet and smoky barbecued brisket and experience the way the fruit in the wine plays with the sweet of the sauce. It’s quite possibly, a match made in Heaven.