From there, the grape variety was planted in the Sydney Botanical Gardens, then the Hunter Valley, before making it to South Australia in the middle of the 18th century. It remains a bit of a mystery exactly how Syrah became Shiraz. Is it because of the wrong original labelling of the first cuttings, or because of the strong Australian accent? One thing is sure, Syrah and Shiraz today are the exact same grape variety, although like for all grapes, different clones and variants exist.
However, as the grape variety was spread and planted all around the New World, the Syrah and Shiraz names have almost gone from an indication of origin to an indication of style. Syrah is one of the most important grape varieties of the Rhone Valley region of France.
With Syrah also planted in other French regions like the Languedoc-Roussillon, France remains the world's biggest producer of the grape by some distance.
Plantings of Syrah are very important in Spain, but the wines are almost always blended with other varieties and rarely appears on labels. No debate there at least around the name. The entire 'New World' has also been seduced by the rich and spicy grape variety with varietal wines produced in important quantities in South Africa, the United States, and Chile. There, the name Syrah or Shiraz is often used to indicate the wine style.
Syrah indicates a wine generally made in a cooler climate in a more restrained style, while the Shiraz labelling is reserved for rich, alcoholic, and exuberant expressions. New Zealand has recently entered the club of countries producing Syrah. To underline New Zealand's cool climate and the peppery and mineral style produced there, Kiwis nearly always use the term 'Syrah.
Petite Sirah was an entirely new grape variety discovered in the s by French Botanist Francois Durif who named his new breed after himself. Warmer regions, or dry and hot vintages, will increase alcohol levels. And riper, bolder styles of Shiraz may have higher alcohol due to longer hang time on the vines.
Syrah and Shiraz are usually made in dry styles, though occasionally entry-level Shiraz may have a touch of residual sugar RS. Keep in mind, tasting ripe fruit flavors like blueberry and blackberry, especially in warm-climate Shiraz, is not due to sugar content.
A dry wine means that after the grapes are pressed, the sugar from the grape must is converted into alcohol by yeast. When all, or nearly all, of the sugar is converted, it creates a fully dry wine. Sometimes, a little RS is left behind. A few grams per liter of RS is still considered a dry wine, however.
Syrah is typically dry. Alcohol has calories. Typically, a five-ounce serving of Syrah has around calories, or calories in a ml bottle. Sometimes, Shiraz has a touch of RS, which increases the calorie and carbohydrate content, but only a by a small amount. Dry wines usually range between zero to four grams of carbohydrates.
Like all reds, Syrah has an ideal temperature range. Served too cold, however, and the aromas and flavors are muted. The flavors will stay fresh for two to four days. Beyond that, the wine will start to oxidize. The names and styles vary, but variety is the spice of life, so give them all a taste and see for yourself how exhilarating the discovery of new worlds of Syrah and Shiraz can be! Posted in Shopping with Barron , Wine Skip to content. May 11, May 12, by Barron Beltz. Share on Facebook.
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