About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Tuesday, April 29, 2008

Syrah & Shiraz

It plain and simple terms - Syrah and Shiraz are both the same grape variety (originally), but the name gives you a clue to the 'Terroir' (location, climate, soil) that the wine has come from and the style in which it has been made.
Syrah is a red grape variety traditionally grown in the Rhone Valley of Southeastern France. Since then it has spread to many places around the world including California, Argentina, Chile and more recently, South Africa and New Zealand.
The place that has taken the grape to its heart is Australia. But in true Australian fashion due to climate, soil and culture the wines have taken on a new character and a new name.

 

The difference in Syrah & Shiraz stems from the different expression and reflection of the Terroir, vintage as well as other viticultural practices chosen. The Syrah/ Shiraz grape was once thought to have originated in Persia (plus many other romantic stories and journeys over the centuries), but recent research, DNA testing indicates the grape is a native of the Rhone valley, in France. Where it is best known for its usage in Hermitage, in the northern Rhone.
If an Australian winemaker was to label the wine Shiraz, you can expect a full-bodied, rich, ripe, fruit driven style of wine - the Australian way.
'Syrah' on the other hand tends to emphasize earth and spice and slightly more delicate notes due to a cooler and longer growing season found in France and New Zealand.
Definitely try them both; they each have their rightful place in your cellar and on your table and both are interesting and rewarding when matched with the right cuisine and when served in the correct Riedel stemware.

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