There are two reasons to decant a wine: to open it up by exposing it to air (when young) or to separate it from its sediment (when older). Most people these days don’t drink older wines, so it’s usually the former. If your wine tastes “tight” – tannic and one-dimensional – it may benefit from decanting. Pour it into a glass jug or decanter and let stand for 20 to 30 minutes before serving. The wine will soften further in the glass.
Syrah/Shiraz profile
• Colour: Medium to deep purple
• Alcohol: Moderate to high
• Acidity: Moderate to lively
• Tannin: High, firm
• Aroma Profile: Expressive; takes well to aging in new oak barrels (sweet vanilla and clove), especially when fully ripe, as in Australian Shiraz
Cooler-Climate Syrah/Shiraz
• From: Canada, France and New Zealand
• Flavours: Red currant, raspberry, green olive, mint, white pepper
Warmer-Climate Syrah/Shiraz
• From: Argentina, Australia, California, Chile, South Africa, South of France and Spain
• Flavours: Riper fruit, black pepper, blackberry, black currant, licorice, smoke
How to serve Syrah/Shiraz
Stemware: Large, slightly curved glasses, not old bowl-style red wine glasses
Temperature: 54°F to 64°F (12°C to 18°C)
Best Enjoyed: With food (particularly the cooler climate styles) or for after-dinner relaxing. Serve these big reds later in the evening; if you start with them, it’s hard to backtrack to lighter wine.
Food pairings: Strongly flavoured meat, especially lamb; game dishes; beef steaks; hearty stews; duck; goose; sausages; and hard cheeses.
Syrah/Shiraz pairing menus:
• Rustic Syrah pairing menu
• Savoury Shiraz pairing menu
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Read more:
• Yum! Fine wines online
• Red wine marinated steak
• Yum! Summer wines
Originally published as The Wine Taster in the April 2008 issue of Canadian Living Magazine. Don't miss another issue - subscribe now.
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