Let’s not make a Shiraz of Syrah. They are the same grape, taking the name from the city of Shiraz in Iran, where wine flowed freely for many years before the Prophet Muhammad laid out his cards in the 6th century. Generally labelled Shiraz in Australia and Syrah in France, there is a huge worldwide following for this noble grape variety.

Expect deeply coloured wines with medium or high levels of tannins and acidity. Shiraz is a medium to full bodied wine (again, think of that water vs. milkshake consistency). The subtle spiciness in its aroma, often a combination of cinnamon, rose petals and orange rind, complement flavours of blackberry and black pepper.

Whereas French Syrah would tend to be more restrained, the Aussie Shiraz is generally big, bold and fruit driven. Some may not be for the faint hearted, although they can still be very accessible because of their soft tannins and relatively low acidity. The hot climate is key in this, allowing grapes to ripening thoroughly before harvest, helping to produce wines with intense black fruit, sweet spices and notes of black chocolate. Oak aging may add smoke, vanilla and coconut flavours.

The Northern Rhône in France is the classic region for Old World Syrah. The finest wines are grown on steep terraces that tower above the Rhône Valley. Grapes are harvested by hand and the sunlight and good drainage provide ideal conditions for the production of powerful, complex and age-worthy wines. In the flatter zone of Crozes-Hermitage, you’ll find less expensive wines that often display raspberry-like fruit flavours with hints of black pepper. The higher acidity of the French Syrah’s allow them to match very well with food.

New Zealand (aka ‘Godzone‘) is one of the New World countries that is producing Rhône-like Syrah’s, particularly those of Hawkes Bay in the North Island. Chile is also producing some fascinating Shiraz.

For a big, fruit-driven Shiraz, check out the Heartland Shiraz of Barossa Valley, South Australia, and for a particularly good food wine, the Charles Thomas Crozes Hermitage.