Syrah or Shiraz, the world is celebrating this distinct, gourmand red wine this week! Syrah’s bold character, savory notes, and versatility across cool and warm climates make it one of the most interesting and rewarding food-pairing reds. As the world marks International Syrah Day, we offer pairing tips that a sommelier would be proud of.

You can call it Syrah, and they can call it Shiraz, but we love them both!

• Cool-climate Syrah is peppery, savory, and structured, with a mouth of blackberry, violet, smoked meat, and black olive, lifted by vibrant acidity and taut tannins.
• Warm-climate Shiraz is full-bodied, displaying ripe, plush, dark fruit, plum, chocolate, sweet spice, and smoky herb in a velvety texture.

We’re putting each style in the spotlight. Read on for four Syrah/Shiraz food pairings that are guaranteed to elevate any occasion.

One of the most beloved features of Syrah is its ability to express itself beautifully in both cool and warm climates. In cool climates like the Northern Rhône, Washington State, and Elgin, Syrah is peppery and savoury with a taut mouth. In warm climates, Syrah adopts an additional name: Shiraz. In regions such as Barossa, McLaren Vale, and Stellenbosch, this versatile red is richer, plusher, and fruitier while still retaining signature peppery hints.

Cool climate

E. Guigal is an eminent Rhône Valley producer, established in 1946 in the northern part of the region’s Côte Rôtie. Family run, it is renowned for its meticulous vineyard and winemaking practices and iconic “La La” Syrahs. The producer is a benchmark for quality across the Rhône and beyond.

Our cool-climate Syrah pick is the triple 100-point 2009 Côte Rôtie La Landonne. Deep ruby-purple, it explodes with cassis, dark fruit, spring florals, smoked meat, a hint of bacon fat, and graphite. Powerful and polished, its opulent mouth boasts fine tannins and seamless oak in a wine that is ready to enjoy now and can also cellar for a few more decades.

This exceptional Syrah pairs perfectly with rich, succulent, tender roast duck. Its juicy meat and crispy, savory skin, with deep umami and delicately sweet hints, make it one of the best Rhône Syrah pairings to enjoy.

What works?

• Acidity cuts through richness in the duck, keeping each bite fresh
• Firm, savory tannins match the duck protein
• Peppery, herby notes mirror ingredients often used in roast duck and mushroom risotto
• Syrah’s smoky, meaty tones complement the roasted notes in the duck
• Well-structured yet finessed cool-climate Syrah matches the density of this dish without overpowering

Warm-climate Syrah/Shiraz

Yarra Yering is a pioneer among Australian producers, founded in 1969 in Yarra Valley, Victoria. Acclaimed for vibrant, terroir-expressive Shiraz, the estate’s hallmark style is powerful, elegant, and complex.

We’ve opted for the 2005 Yarra Yering, Underhill Shiraz. Deep garnet, it showcases blackberry, plum, smoky herbs, leather, spice, and dark chocolate in a full-bodied, lavish palate with velvety tannins, subtle oak, and a lingering, savory finish.

This warm-climate Shiraz is the perfect wine for spiced beef tagine. This popular Moroccan recipe features warm spice and slow-cooked richness that match the opulent dark fruit of this warm-climate Shiraz.

What works?

• Lush, concentrated fruit and soft tannins contrast with the depth and intensity of slow-cooked meats
• Wine’s warm spice complements the fragrant spices of tagine
• Full-bodied, satiny texture matches hearty, flavorful dishes
• Delicate, earthy, and smoky undertones highlight roasted and braised flavors

One of Syrah’s standout traits is its savory aromatic profile (smoked meat, black olive, cracked black pepper, wild herbs). When fare on the dinner table reflects these characteristics, you have a next-level pairing, highlighting layered richness and complexity.

Domaine Jean-Louis Chave is one of the Rhône Valley’s most celebrated houses, with its illustrious roots dating back to 1481. Based in Hermitage, the estate is admired for its traditional approaches and masterful blending of the appellation’s famously varied terroirs. Its Hermitage Rouge and Blanc are considered benchmarks of Syrah and Marsanne/Roussanne, known for their depth, longevity, and unparalleled finesse.

The 2019 Domaine Jean Louis Chave, Saint-Joseph Clos Florentin is a cool-climate, majestic and bold Saint-Joseph that features elegant red and black fruit peppered with floral, spicy, incense notes in a satiny mouth with expressive mineral tones. Restrained yet expressive, it promises excellent drinking today and for another decade.

This savory red is an ideal partner for roast venison with juniper – one of the best dishes with Syrah. This aromatic dish is both refined and earthy, lending itself to a well-structured, full-bodied Rhône red.

What works?

• Venison is lean but rich, matching the Syrah’s concentrated fruit without overpowering
• Juniper’s resinous, spicy hints complement the wine’s delicate spice and incense
• The dish’s earthy undertones match the minerality of the wine
• Both the dish and the wine are powerful and elegant, creating a harmonious pairing

Turning back to warm-climate Shiraz, this style boasts a full-bodied and opulent texture, with silky tannins and concentrated dark fruit in a layered wine. Its generous, lush texture pairs like a dream with hearty, rich, slow-cooked dishes.

Tua Rita is a family-owned “cult” winery located in coastal Tuscany. Founded in 1984, it has grown into a Super Tuscan powerhouse, gaining fame early on as one of Italy’s first “garage” wineries. Crafting boutique, sun-soaked wines with an emphasis on sustainability, its distinct iron-rich, clay soils lend an intense, savory character to its world-class reds.

The 2007 Tua Rita Syrah explodes with blueberry jam, sweet spice, black pepper, and savory cured meat in a big yet elegant, balanced mouth with hints of crushed rock and plush tannins closing in a long, lively finish. Wine and food pairing tips focus on the spicy, peppery notes in this lavish red, making it ideal for savory, smoky braised beef short ribs.

What works?

• Concentrated fruit and lush mouthfeel complement the dense textures of the dish
• Velvety texture of Syrah balances the tender, “fall-apart” feel of the ribs
• Earthy undertones enhance seared, delicately caramelised flavors

The hallmark features of Syrah/Shiraz are its pleasing peppery hints, moderate alcohol, and firm, well-integrated tannins. These qualities mean this grape is best suited to recipes with gentle, fragrant spice rather than fiery, chili heat.

Since 1985, Alban Vineyards, found in California’s cool-climate Edna Valley, has been a driving force behind local styles of exclusively Rhône varieties. Alongside the French region’s white grapes, Alban champions Syrah from a collection of top-tier sites, cultivating low yields for the highest quality and maximum intensity.

The 2003 Alban Vineyards, Reva Alban Estate Syrah boasts intense depth, layers of blackberry, truffle, sweet tar, and woody, floral acacia in an opulent, full-bodied red in the peak of its drinking window. Wine pairing principles suggest avoiding heavily spiced food for this concentrated yet elegant red and going for a dish like herby wild mushroom ragù on polenta instead.

What works?

• The earthiness of the mushrooms reflects the Syrah’s truffle, dark fruit, and woody hints
• Umami depth in the dish complements the wine’s savoury complexity
• Thyme, rosemary, and reduction highlight the red’s sweet-tar and delicate spice
• Polenta softness contrasts with the vibrant fruit and acidity of the wine

Enjoy our Syrah pairing guide and make your dinner table one to remember – whether it’s a cool- or warm-climate style in your glass.

Feature image: Yarra Yerring

Want to read more? Take a look at some of our other blogs here:

• • Grape school: Syrah
  • International Syrah Day
  • If you like this red…try this