Shiraz

Description:

Shiraz is a grape with history - bought to Australia by the father of Australian Viticulture James Busby circa 1832. It is the most widely planted red grape throughout Australia. This varietal is flourishing amongst such Aussie wine regions as the Barossa Valley, Western Australia, Victoria and of course the true champion Hunter Valley Shiraz, equivalent to those of the Rhone (France). The grape is thought to be named for a city in Persia (Shiraz) where it probably originated. It produces full rich wines of intense colour and flavour. In warmer climates like Australia, the grape produces wines that are sweeter and riper tasting. In cooler climates like the Rhone valley of France, it often has more pepper and spice aromas and flavours.

Regional differences

Warm climate Shiraz - packed with ripe dark fruit - plus and berries, often with dark chocolate, licorice and spice. Cool-climate shiraz show lots of spice, peppery note on nose and palate, and fruits tend towards the red berry end of the spectrum. In either instance, leather can be detected as wines age.

Great deal of difference between shiraz grown in warmer climates (such as SA's Barossa and Mclaren, and the cool-climate versions from Yarra Valley and Adelaide Hills).

Shiraz blends: Cab/Shiraz - tend towards luscious, dark fruit end of taste specturm; Grenache/shiraz/mourvedre, plenty of berry fruit with touch of earthy spice; Shiraz/Viognier - Viognier helps highlight the pepper spice while contributing appealing aromas of baked peaches.

Food to enjoy with:

The Shiraz food is definitely BBQ, roasted meats, hearty red casserole with Rosemary, chicken or pork pies with lemon myrtle and not to forget the many vegetable combinations. Shiraz was made for. Richer, riper versions work best with hearty meaty stews, Sunday roasts and mixed-meat grills; more delicate examples should be teamed with lighter, more zingy flavorus. Fruity shirazes go extremely well with meat cooked with fruit sauces.