Syrah: Origin, taste and characteristics

Syrah, also known as Shiraz, is a dark-skinned grape used both varietally and in blends. After a period of extensive planting, its global area was estimated at 142,600 hectares in 2004, when it ranked seventh; it subsequently rose to sixth place.

DNA profiling completed in 1999 identified Syrah as the offspring of Dureza and Mondeuse Blanche, two varieties from south-eastern France. Legends linking it to the Iranian city of Shiraz are associated with the Shiraz synonym rather than the genetic evidence.

The article proposes Syrah with roasted, grilled and smoked meats—including duck, beef, veal, sausages, barbecue and chicken—as well as stews, fish, hamburgers and soft or hard cheeses. International Syrah Day is identified as 16 February.

Ampelographically, Syrah has medium-to-large pentagonal leaves with three or five lobes; medium, cylindrical and relatively loose bunches; and small-to-medium ovoid berries with heavily bloomed, blue-black skins. It naturally gives substantial but balanced acidity and tannin.

Technical figures presented for the Ampelos DGV 12 clone are 22.5 °Brix, pH 3.7, total acidity of 4.3 g/L, tartaric acid of 5.79 g/L, malic acid of 1.4 g/L, total anthocyanins of 393 mg/L and total polyphenols of 1,750 mg/L. The sensory assessment describes strong violet reflections; red- and black-fruit aromas such as blackberry, plum, currant and black cherry; lesser dried-fruit notes; and black pepper. The palate is rounded and balanced, with fairly high tannin and good structure. The clone combines good productivity with visual and aromatic quality, is suited to medium ageing and is free of the principal viral diseases considered in the assessment.