When Syrahs are first produced they are deep in color almost purplish-black and very tannic (which will give you that pucker up sensation that I mentioned in previous articles), but Syrah ages well and will eventually lighten a bit in color and the tannins will also soften.  The flavor and aroma of a Syrah run the gamut depending on the age.  A young Syrah will have a Tar, Spice, and Pepper nose and flavor where an older one will have some sweeter characteristics, blackberries, black currants, plums, but still with a bit of smokiness to it.  As you would imagine, a wine with such deep intense flavor can only be paired with some of your richer/heavier meals.  This is not a wine that will pair well with Shrimp Cocktail.  However this is a wine that goes beautifully with Mediterranean cuisine, a hearty bouillabaisse, or even something as comforting and simple as eggplant parmesan.

When looking for a Shiraz/Syrah to try, some say the best in the world comes from Australia or possibly those from the Rhone regions of France, where it is sometimes known as Hermitage, but I have found that our friends in California also produce great quality Syrah.  I would suggest trying ones from several different regions and just like all the other wines we’ve discussed, pick the one that most speaks to you and try it out with some of your favorite wintertime dishes.

Coming soon for our final article on Food and Wine pairing we have saved the best for last, America’s current darling of the wine world Zinfandel. 

About Chef Heather

Chef Heather (aka Foodie Princess) is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kumps New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Chef Foodie Princess resides in New Jersey with her husband and daughter and is in the process of launching her own Personal Chef Service "The Princess & The Pea".