What food goes with Syrah / Shiraz?
The best foods for Syrah / Shiraz
Grilled or peppered steak
The classic match: black pepper in the wine echoes a peppercorn crust, and firm tannin cuts through the fat.
Roast or grilled lamb
Syrah's savoury, herbal streak is made for lamb, especially a rosemary-crusted roast or grilled chops.
Barbecue and ribs
Riper Shiraz, with its jammy blackberry fruit, is the match for smoky, sweet barbecue sauce and sticky ribs.
Sausages and charcuterie
Smoked, peppery cured meats pick up the wine's own notes of smoke and spice, making merguez or salami a natural fit.
Hard aged cheese
Aged cheddar, gouda or pecorino have the salt and firmness to stand up to Syrah's tannin and dark fruit.
What is Syrah / Shiraz?
Syrah and Shiraz are the same full-bodied red grape, with deep colour, firm tannin and medium acidity. In cooler regions like France's Northern Rhone it is called Syrah and tastes savoury, with black pepper, smoked meat, olive and blackberry. In warmer regions like Australia's Barossa it is labelled Shiraz and turns riper and bolder, with jammy blackberry, plum, licorice and often oaky vanilla and chocolate.
Why these pairings work
These foods all share something Syrah wants: enough fat, char or savoury depth to meet its firm tannin and dark fruit. Grilled and barbecued meats bring a smoky, caramelised edge that mirrors the wine's own pepper and smoke, while the tannin scrubs the palate clean between rich bites. Match a savoury, peppery Syrah with herbs and grilled meat, and a riper, jammier Shiraz with sweeter barbecue and heartier stews.
Grappi profiles Syrah / Shiraz by body, acidity and tannin, then matches it against a reference of 185,000 wines to score each pairing out of 100.
Serving tips
- Serve Syrah / Shiraz at 16-18C, and a touch cooler for a peppery Syrah so its freshness shows.
- For grilled or herb-crusted meat choose a savoury Syrah; for sweet, smoky barbecue pick a riper Shiraz that can match the sauce.
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