Syrah

This full-bodied, dark-fruited red is perfect with grilled meat and strong cheeses. Francesco Tessa, head sommelier at Michelin- starred Angler shares his top syrah picks

The Grape

Once thought to originate from the Middle East, (hence the moniker, ‘shiraz’) this dark-skinned grape is actually from France. The offspring of two varieties, mondeuse blanche and dureza, it’s easy to grow, even in poor soil.

The Taste

Syrah is synonymous with spiciness, with notes of black and white pepper, combined with medium to high tannins, a medium to full body and black fruit aromas.

The Pairings

Duck, goose and all things game have long been good matches, but so too are big slabs of rare beef, grilled lamb, barbecued pork, and even soft, strong-flavoured cheeses.

The Vines

For the pure syrah, home is northern Rhône, but its second home is Australia, where – along with other New World countries including Chile and Argentina – it’s known as shiraz. It was introduced here in 1831 by James Busby, the ‘father ‘of Australian viticulture, with the Barossa Valley among the top regions. California is another hotbed, proving ever-popular in recent time.