Syrah, also known as Shiraz in the New World, is a red wine lover’s dream—bold, full-bodied, and bursting with personality. Its roots trace back to France, but this versatile grape thrives across the globe, from the Rhône Valley to Australia, California, and beyond.
No matter where it grows, Syrah delivers dark fruit flavors—think blackberry, plum, and blueberry—layered with smoke, black pepper, herbs, and even a hint of bacon fat. Some bottles lean smooth and fruity, while others are intense and structured with firm tannins and spicy depth.
Want elegance? Try a French Syrah. Prefer power and punch? Pop open a bottle of Australian Shiraz. Either way, you’re in for a complex, deeply satisfying wine with flavors that only get better with a little oak aging.
Savory, smoky, spicy—Syrah brings the drama in all the best ways.
Syrah vs. Shiraz: Same Grape, Two Bold Personalities
Let’s clear up the mystery: Syrah and Shiraz are technically the same grape, but their names hint at very different styles. The difference? It all comes down to where the wine is made—and how that region shapes its flavor.
Winemakers in cooler climates—whether in France’s northern Rhône or places like Sonoma Coast, California, and Yarra Valley, Australia—tend to use the name Syrah. These wines are elegant, savory, and structured, often brimming with peppery spice, dark fruit, and earthy depth. They nod to the Old World classics like Hermitage and Côte-Rôtie, where Syrah first made its name.
On the flip side, when this grape grows in warmer climates—like Barossa, McLaren Vale, and Adelaide Hills in South Australia—it transforms into something richer, riper, and more fruit-driven. That’s when you’ll see it called Shiraz: bold, juicy, and bursting with blackberry, plum, and spice, often with a plush, full-bodied finish.
Same grape, two styles—one unforgettable experience. Whether your team Syrah or team Shiraz, there’s a perfect pour waiting for you.
Let’s pair
Are you ready to embark on your next global wine journey? The photo above features some nice bottles of Shiraz. The Fess Parker Syrah 2021 pairs wonderfully with grilled steak and is especially complementary to the BBQ Spareribs recipe below. Its robust tannins and complex structure make it the perfect match for BBQ ribs. If you’re a little cost concern, try Fat Bastard Syrah.
Flawless Spareribs
- 2 rack of spareribs
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 cup Barbecue sauce (Texas-style sauces often include ketchup, brown sugar, Worcestershire sauce, lemon juice, garlic, chilis, and sometimes cayenne pepper.)
- 1/4 cup Dale’s steak sauce
Preheat oven to 300°F (135°C). Cover a large baking sheet or roasting pan with aluminum foil. Carefully remove the membrane from the back of the ribs by sliding your fingers underneath to loosen it, then pull it off. If it feels slippery, use a paper towel for a better grip. In a small bowl, combine smoked paprika, salt, black pepper, thyme, onion powder, garlic powder, and 1 teaspoon ground mustard. Generously rub the dry spice mixture over both sides of the ribs, ensuring an even coating. Place the seasoned ribs in a single layer on the prepared baking sheet or roasting pan. Cover the pan tightly with aluminum foil and place it in the oven. Bake for 3 1/2 to 4 hours, or until the ribs are tender and the meat starts to pull away from the bones. After baking, remove the ribs from the oven let sit for 10 minutes meanwhile, combine BBQ sauce and dale’s together, discard the top layer of foil. Brush a generous layer of barbecue sauce over the ribs. Next, turn the oven to broil and place the ribs back in the oven under the broiler for 3 to 5 minutes, or until the sauce bubbles and caramelizes. Watch carefully to prevent burning.