Syrah

This grape is mainly used to make red wine, and the Rhone region along the Rhone River that flows from central to southern France is the most famous producing area. In the past, it was only cultivated in very limited areas because it was not compatible with the soil and had low yields, and was susceptible to certain diseases, but since these problems were solved by improvements in cultivation techniques, the cultivated area, which was only about 1,600 hectares in 1958, has expanded not only to the Rhone region but also to Provence and Languedoc-Roussillon, and has expanded at a rapid pace to 37,000 hectares in 1994 and more than 67,000 hectares in 2006.

In addition to France, Shiraz is now also grown in Italy, South Africa, California, Argentina, New Zealand, etc. The second largest producer after the Rhone is Australia, where Shiraz is the most widely cultivated red wine variety in the country.

Once difficult to grow everywhere, Syrah is now one of the easier grapes to grow, ranking sixth in the world in terms of volume. It is hardy and resistant to mildew. It produces medium-sized, elongated clusters of grapes with average-sized berries and dark, oval-shaped skins. It produces excellent wines both on its own and in blends.

Although this grape requires full sun, it is also characterized by the fact that the aroma and flavor differ greatly depending on whether it is grown in a slightly cooler climate, such as at high altitudes, or in a warmer climate.

The most distinctive feature of this variety is its spiciness, expressed by black and white pepper. Other aromas include violets and licorice. Syrah from the south in particular has dark fruit notes such as dark cherries, as well as nuances of dark chocolate and nutmeg. Famous wine-producing areas in the north, such as Cote Rotie, Hermitage, and Saint-Joseph, are made from Syrah alone and are long-aged wines, bringing delicacy, depth, and complexity that can only be achieved in that region.

On the other hand, wines from Côtes du Rhône, Languedoc-Roussillon, Provence, and Corbieres are mainly blended with Grenache, Mourvedre, and Cinsault, resulting in aromas of riper fruit, less spicy flavors, and a fruity taste thanks to the addition of other varieties, making them easy to drink and approachable.

Its spiciness, aromas of black and ripe fruits, and moderate tannins make it a great match for red meat dishes such as lamb and beef. When the wine is young, it is best served with simple cooking methods such as grilling or barbecuing. As the wine ages, it is best served with stewed meat dishes or sauces.