Savor the Syrah: A Comprehensive Guide to Shiraz Wine
The name that identifies Syrah is quite recent. It was officially adopted in the early 1800s, with the creation of the first French grape variety collections, made necessary by the arrival of phylloxera.
Previously, the grape was known as Serine or Serene and was frequently confused with the Mondeuse, which was known as Grosse Syrah until the end of the century. Shiraz is the term by which it’s called in Australia and South Africa.
Syrah’s history
Around this grape variety and its origins have arisen many legends that have only recently found a scientific answer, although not an exhaustive one, in molecular biology.
According to legend, in 1224, the nobleman Gaspard de Steinberg, returning from the Crusades, brought the Syrah from Cyprus to Tain, a village near the Rhone’s middle course.
The story holds water when we consider that Mondeuse and Altesse—grapes very similar to Furmint that arrive in Hungary escorted by the Templars from Cyprus—took the same route, brought by the Savoy in the thirteenth century.
Whatever its true origins, it can be stated that Syrah today originates in the Rhone Valley and spreads throughout the world as a result of the excellent results obtained on the granite and schist soils of the northern Rhone and, later, on the limestone soils of southern France (Languedoc).
Syrah in Italy?
The first evidence of Syrah in Italy dates back to 1828 and refers to its presence in the collection of Mantuan Acerbi, one of the most important Italian ampelographer, under the name Grosse Serine or Hermitage. About 50 years later, the Marquis Incisa della Rocchetta referred to the grape as Syrah and Syrah-Serine of the Hermitage.
In Sicily, the Mendola Baron, talking about it, in his 1868 catalog, called it simply Syrah. At the end of 1800, Syrah was present in almost all Italian regions, above all in Tuscany, where it was mainly used to “improve” Chianti.
The best Syrah of Tuscany is following in the footsteps of the noble productions of the Côte du Rhône, wines almost wild, but rich in vibrant notes of black currants, blackberries, and plum, sometimes embellished with smoky tones on a spicy background, with the gustatory structure of great elegance and round tannins.
Despite being considered an international vine for its widespread presence in the New World, its cultivation is more problematic than one of the other French varieties, because of its sensitivity to water stress, the ease with which it goes into overripeness, and the significant deterioration of the quality of the plant that produces too many bunches.
More than other varieties, Syrah manages to keep all its aromas intact, even in hot environments. When young, it produces a little hard and green wine, especially when produced with prolonged post-fermentation maceration. To avoid the metal flavors caused by reduction, it is frequently blended with Grenache and Mourvedre, with which he has good complementarity.
In different AOCs of the Rhone Valley, it is blended with Viognier (for example, up to 20% in the AOC Côte Rôtie Côte Blonde) to exploit its aromatic characteristics.
Syrah organoleptic characteristics
Recognizing a good Syrah is quite simple, and with a little training, you will easily identify some recurring traits.
The color is dark, intense, and tends to garnet as it gets older, but the pigmentation of Syrah is the first thing to keep in mind: deep ink.
The bouquet is characterized by intense aromas of pepper and chocolate, like few other wines in the world. After those aromas, you’ll find blueberries, berries, currants, spices, and tobacco, with a final rush of licorice, rhubarb, and cocoa.
The palate is warm, rich, tannic, and full-bodied, incisive in its expressiveness. The palate is dense, you can feel its bulk, but the tannins are fine, and the plum and chocolate-mint finish are unmistakable.
Syrah serving temperature
Serve in large glasses, where it can develop its sumptuous scents, at a temperature of 16–18 degrees, with excursions up to 20 for aged bottles.
Syrah food pairings
Given its spicy, warm, and tannic nature, Syrah is one of the best wines for grilled meat and bbq parties. Choose beef ribs with bbq sauce, fillet with mushrooms, roasted chicken, or a Korean galbi.