A quick guide to shiraz
A good shiraz is the perfect winter drop but how do you choose one and what is it like to drink? Here’s a few things to look for when choosing a shiraz.
Winter may bring cold wind, rain and even snow depending on where you call home, but one great thing you can indulge in during the colder spell is a good red. With its strong, full-bodied flavour, a hearty shiraz is just the ticket to take the chill out of your bones.
Shiraz is also known as syrah, so if you ever get over to Europe and feel like an intense red tipple, always ask them for a glass of syrah since the serving person may not know of it by another name. When poured, the colour can be anywhere between a medium red through to a rich purple/red to even a black in some varieties.
Mint, spice, blackcurrant, aniseed, plum and chocolate are just some of the primary fruit characters you’ll be able to detect with shiraz. As the wine ages these flavours will evolve into more complex notes.
Young varieties will often have a firm tannin taste, which means it tastes dry and comes out strongest around the middle of your tongue. For older wines, the tannins will be a little finer.
Shiraz goes perfectly with red or game meat, so if you’re planning to have a big, juicy steak for dinner then pair it with a full-bodied glass of shiraz and you won’t be disappointed.
Australia produces great reds, especially shiraz. South Australia’s Barossa Valley and McLaren Vale have made steady names for themselves as regions which produce some great tasting reds.
Gill Radford, co-owner of Barossa winery Radford Wines, reveals that while shiraz can be a great wine all-year round, it’s extra special in winter. “The colder months do create a lovely romantic notion of great, slow braised dishes, roaring fires and a feeling of nourishment and contentment that can only be appreciated with a great glass of red,” she says.
When it comes to choosing a good shiraz, she said it will come down to personal preference in terms of palate and what you enjoy. However, it’s good to keep in mind the different varieties of shiraz depending on where it was produced.
“Shiraz differs from region to region. For example, the Barossa makes really inky, deeply concentrated wines while Eden Valley (in the Barossa Ranges) tends to be more elegant and refined, while still harnessing its intensity,” she explains.
Generally the cost of a bottle of wine is indicative of its quality, so more expensive wines tend to be aged longer in barrel. Younger, full-bodied varieties tend to have higher tannins and alcohol content.
When it comes to pairing a shiraz with a meal, Ms Radford recommends a tasty French dish. “I’ve been known to go a little crazy for cassoulet – it’s a fabulous peasant dish that is really labourious but worth the effort,” she says.
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