The Shiraz / Syrah grape & wines Shiraz used to be very popular here in the UK but Syrah remained, and still remains to some extent, relatively unknown. In fact Shiraz is the same grape as Syrah. This guide to the Shiraz or Syrah grape will reveal more about this wine grape variety and the different styles of Shiraz or Syrah wine. I’ll also be looking into what Shiraz tastes like, whether Shiraz is a good wine or just a big juicy but somewhat one-dimensional wine as we used to see dominating our supermarket shelves as well as advice on which food to eat with Shiraz or Syrah wine. The Syrah grape / The Shiraz grape Despite our proximity to France, here in the UK the Australian name, Shiraz, is the better known name of this black grape variety; this is partly because France has historically not labelled its wines with the grape variety and partly because in the late 1990s and early 2000s Australia, which proudly names the grape on its wine labels, encouraged by the UK’s bulk wine buyers and supermarkets, flooded the UK market with simple, value-for-money Shiraz which was very popular for a number of years.     In fact France produces more Syrah or Shiraz than Australia, largely in Provence, Languedoc-Roussillon and the Rhône regions. These two countries have by far the most Shiraz vines but there are plantings in many countries including the USA, South Africa, Argentina, Chile, Spain, Italy and Portugal etc. Shiraz remains the 6th most widely grown wine grape variety in the world despite the fall in popularity of the entry-level Australian Shiraz and this is partly because many Australian Shiraz wine producers have upped their game, partly because it is a vigorous grape variety and partly because the grape blends well with several other grape varieties.     There has been much debate about the origins of the Syrah grape but it has been proved by DNA profiling to have originated in France, a cross between two lesser-known French grapes, Dureza and Mondeuse Blanche. There is a top quality, small-berry version known as Petite Syrah – but this is not to be confused with the Petite Sirah grape also known as Durif and found in the Americas.     Hermitage is another name for the Shiraz or Syrah grape in Australia but it is also a synonym for other varieties so its use is confusing and therefore rare. Whilst Syrah used to be largely the old world name for the grape and Shiraz the new world name, now the names are increasingly used to differentiate between two styles of wine – Shiraz for the big, juicy, warmer climate wine and Syrah for the more refined, cooler climate wines – but this is not an official definition and I use the terms Syrah and Shiraz interchangeably in this blogpost. Shiraz / Syrah styles of wine   Syrah or Shiraz is a very versatile grape and this is reflected in the different styles of wine produced from it across many wine regions. It can be found as a single-varietal, i.e. 100% Shiraz or as part of a blend of different grape varieties.   Even as a varietal wine Syrah can produce different styles: think of the smooth classics of the Northern Rhône like Crozes Hermitage, Cornas, Hermitage and Côte Rôtie, the typically full-bodied spicy Barossa Valley Shiraz wines and an increasing number of fine examples from South Africa which generally sit somewhere between the above two styles. Shiraz from generally warm-climate areas such as Barossa Valley and McLaren Vale in Australia and the more sheltered parts of Stellenbosch in South Africa are generally: fuller-bodied, darker in colour, with more obvious, sweeter tannins and higher alcohol (c. 14%+ ABV)   Cooler climate Syrah or Shiraz from areas such as the Northern Rhône and New Zealand tend to be: more elegant, more perfumed and have more acidity and,   as is often the case, Syrah produced in cooler climate regions tends be more age-worthy as the grapes retain more acidity despite being ripened over a longer period.   Increasingly in cooler climate areas of Australia wine makers are successfully also achieving this more elegant, lighter style of 100% Shiraz – so much so that as mentioned above some prefer to label their wine as Syrah to differentiate it from warmer climate, juicy-fruit style Shiraz wines.   Syrah is often seen in blends. In Australia, the USA and South America it is often paired with the more austere and tannic grape, Cabernet Sauvignon, to soften the wine and give it a more rounded structure and a smoother texture. In the Southern Rhône Syrah is the “S” in the famous GSM blends (with Grenache and Mourvèdre) like the classic Châteauneuf du Pape and Côtes du Rhône. It gives structure and age-ability. Sometimes a splash of white grape Viognier is also added for its perfume and silkiness, producing a really elegant, feminine style of wine.   In answer to the question, can you get good Shiraz, yes, and increasingly so these days. Producers of the mid to top price range Syrahs are looking towards the more elegant style and experimenting with terroir to … What does Syrah or Shiraz taste like?   One of the key characteristics of most Syrahs or Shiraz is its distinctive pepper flavour and aroma which comes from alpha-ylangene, a molecule also found in peppercorns; apparently 20% of people are unable to smell it however so don’t be too surprised if you can’t. But in a blind wine tasting pepper is often the first clue, to those that can smell it, that the wine is a Shiraz.   Other typical flavours and aromas are black fruits, liqourice, leather and sometimes tar. Warmer climate Shiraz will have ripe black fruit flavours like blackberry and blueberry, spice and chocolate flavours. Flavours of cooler climate Shiraz tend to include more herbs, olives and more pronounced pepper and spice with some meaty aromas and still some black fruits but

Guide to the Semillon grape and wines Here I take a look at the Semillon or Sémillon grape and why it is, in my opinion, hugely under-rated. What’s the big deal with Semillon? Admittedly Semillon is not going to appeal to people who prefer their white wines to be very light in colour and body but it has a lot going for it, not least the fact that it is so versatile. Semillon produces: complex, fuller-bodied still dry wines and rich sweet wines  plus it blends well, especially with Sauvignon Blanc and particularly in Bordeaux and in Australia. It is its ability to make arguably the best sweet wines in the world in Sauternes and Barsac that earns Semillon its classic grape status. In the right conditions the sugars in the grapes become concentrated to make them super-sweet; we’ll go into more detail on this process in a future blog. Where to find Semillon Aside from its home of Bordeaux, Semillon is grown largely in Australia, especially in the Hunter Valley, in South Africa, Argentina and Chile although Semillon vines have reduced in number as the craze for Chardonnay took hold in these countries. In addition it is not the easiest grape to grow, or rather it grows profusely but producing good flavoursome Semillon is notoriously difficult. Flavour profiles of Semillon wines Dry Semillon At its worst, as a commercial bulk wine, Semillon lacks any flavour characteristics but at its best, when the grapes are grown in low yields and to their optimal ripeness and the dry wine is produced with care, it is intense, multi-layered with fruity, nutty and savoury characteristics, full body and a smooth, creamy texture. In cool climate Semillon like those produced in Bordeaux and Hunter Valley citrus fruits – lemon, grapefruit and lime – and apple are likely to be predominant; the wine may also have floral aromas. The acidity will generally be higher and so the wine will be a little sharper. And in fact if it has not ripened properly Semillon tends to be very like Sauvignon Blanc to which it is related; some say it is like Pinot Grigio. It will also tend not to be aged in oak in cooler regions though some flavour characteristics such as honey, butter and toast and textures that may be associated with ageing can develop if a wine is kept in bottle for a reasonable time. These wines are likely to be lower in alcohol at c.12% ABV.In warmer climate dry Semillon from areas like Southern Australia, South Africa and Argentina the fruit flavours will tend more towards ripe pears, greengages, papaya, peach and mango though the lemon flavour usually remains. The dry straw aroma for which Semillon is known and the floral scents will be more predominant and there may be spices like ginger in the mix. If oak ageing is used the butter and creamy aromas and tastes and the smooth, full-body will be enhanced. The texture of Semillon from a warmer area can be a little oily (in a good way), some call it lanolin or waxy, and in a good wine this should be balanced with some acidity. The alcohol will be higher at around 13.5 or 14% ABV. These Semillons can be like a rich, creamy Chardonnay. When blended with Sauvignon Blanc, the added acidity from the Sauvignon creates a crisper wine and balances the richness of the Semillon; the flavour profile will depend upon the ratio of each grape in the blend. Sweet Semillon A fabulous sweet Semillon will have a lovely silky, luscious texture and a multitude of flavours and aromas such as honey, nuts, marzipan, peaches, coconut, pineapple etc. To avoid it being cloyingly sweet the wine must have some crisp acidity to balance the sweetness. When to drink Semillon Good Semillon is generally better if it has a few years under its belt before being consumed. The problem with most wine retailers (and I include the supermarkets that sell well over 80% of wine in the UK) is that they push wine out far too soon. You need to be looking for at least 3 or 4 years of age before drinking it. Any earlier than that and it is likely to be too young and of a commercial, one-dimensional style which does no favours to Semillon’s reputation. The advantage is that it is very long-lived so if well-made dry Semillon can keep for 15 to 20 years and sweet Semillon even longer. One of the disadvantages however of its needing some age before drinking – and of its affinity with oak – is that it is not the cheapest wine but it is definitely worth treating yourself from time to time. Pairing Semillon with food Food-wise dry Semillon has the body to make it the perfect match for rich meals like those we eat at Christmas and Easter where there are a lot of different flavours on a plate including fruity and creamy sauces – remember number one of my wine and food-matching tips – match the weight of the food with the wine. And the nuttiness of the wine complements a nut roast. Perhaps surprisingly Semillon also makes a good match for relatively spicy food – mildly spiced curries, Thai and Japanese dishes. Cooler climate Semillon is especially good with fish, seafood and even sushi. Dessert Semillon wines are great with most desserts – remember number 2 of my food and wine matching tips – always to serve a wine that is sweeter than the food to avoid an acidic or sour taste – so rich and creamy puddings are perfect. But sweet Semillon is also good with some savoury foods – foie gras is perhaps the better known combination but try it also with blue cheese and nutty flavoured cheese like a strong cheddar and Gruyere.  It’s time to give Semillon a chance … just find the right style of Semillon for you. If you are a fan of Chardonnay try a

Grenache grapes & wine styles There’s a whole family of Grenache grapes and consequently a wide range of different Grenache wines. So, what wines are made from Grenache grapes? Grenache can be a full-bodied wine or a lighter style, Grenache can be a dry wine or a sweet wine, a red wine, white wine or rosé and a fortified wine as you will discover. This blogpost will also look at the regions where Grenache is grown, why Grenache produces different wines, what grape Grenache is similar to and what you should eat with Grenache.  Grenache grape: Grenache or Garnacha or Garnatxa? Although many believe Grenache is a French grape, it is in fact Spanish, its Spanish name being Garnacha. There are some who claim that it comes from Sardinia where it is and for centuries has been known as Cannonau. However since Spain has all three different coloured Garnacha grapes and more variations and mutations it seems to be the most likely source. The biggest plantings of Grenache by far are in Spain and Southern France and so the Spanish and French names are the best known (and used interchangeably in this blog post); I have also included the Catalan names since there is a growing interest in the Grenache grape amongst winemakers in Catalonia. There are black, white, grey and even hairy versions of the Grenache grape – yes, you read that correctly, a hairy Grenache grape …  Black Grenache To give it its full French name Grenache Noir is known as Garnacha (Tinta) in Spain and Garnatxa or Garnaxa in Catalonia. It is a very old variety and the 7th most widely-planted black wine grape in the world (163 000 ha in 2015), perhaps surprising since Grenache only wines are quite rare. The Grenache grape is very vigorous. drought resistant and adapts easily to different soils. It has naturally high alcohol, red fruit flavours, medium acidity and tannins. There are a number of problems for wine makers: the yields and the alcohol level need controlling,  harvesting time must be carefully selected to achieve full ripeness and sufficient acidity and if Grenache vinyeards are irrigated they can produce dilute, one-dimensional wines. It can also oxidise easily and often needs drinking while relatively young. So it seems it is not the easiest grape to tend. Producers of commercial style Grenache are less concerned about this but producers of better quality wines keep the alcohol in check by not letting the grapes over-ripen; there is an added danger that if grapes are left on the vine too long the acidity, which is not overly high in Grenache, will fall too low and produce flat of “flabby” wines. When winemakers produce a balance between the juicy fruit flavours, the alcohol. the acidity and the tannins, Grenache can be a truly amazing wine that can age well. White Grenache Garnacha Blanca is also known as Grenache Blanc or Garnatxa Blanca in Catalan. The white version of Grenache has similar qualities to the black Grenache grape though it is nowhere near as widely planted. Again care needs to be taken to keep yields low and not to let the alcohol take over.  Grey Grenache Known as Garnacha Roja, Grenache Gris and Garnatxa Gris, this grey or pink-skinned variety of Grenache is more unusual and most often used in blends with Grenache Blanc to add perfume and body.  Hairy Grenache Grenache Poilu, Garnacha Peluda or Garnatxa Peluda is very similar to Garnacha Tinta but has one major advantage, higher natural acidity, and one major difference, its hairy leaves. The underside of the leaves are covered in down thought to have developed to preserve moisture.  There is also a grape known as Garnacha Tintorera but it is from another grape family altogether. Where is Grenache grown? France and Spain are by far the two largest producers of Grenache Noir, together they account for 87% of its vineyard area worldwide. In France you will find it mainly in the Southern Rhône, in Provence and in Languedoc-Roussillon, all areas in the south with a hot climate. In Spain it is grown mainly in Aragon in the North East, in Catalonia, in Rioja and in Priorat. It is grown elsewhere but sadly not always to produce the best wines. In some New World warm climate areas Grenache is used for high volume, inexpensive wines. This I know is a very wide generalisation and it is increasingly possible to find high quality Grenache in all countries where it is grown when care has been taken in the wine-making process. In pre-Shiraz Australia Grenache was the most planted black variety and its plantings are again increasing there as our love for Aussie Shiraz is declining. Again Southern France and Spain have the most Garnacha Blanca vines. Many of the French grapes are destined for blends and for vin doux naturel, a fortified wine. In North East Spain and Tarragona it is grown for blends – it is permitted in white Rioja, Priorat, Terra Alta etc – and increasingly for 100% varietals in Terra Alta.  What wines are made from Grenache grapes? There are many different styles of Grenache because there are different Grenache grapes and because theuy can be vinified in different ways. Here I cover mainly the red Grenache-based wines and briefly the other styles. I will write in more detail about Garnacha Blanca in a later blog post. Red Grenache wine styles Oz Clarke has described Grenache Noir in his inimitable style as the “wild, wild woman of wine, the sex on wheels and devil take the hindmost, the don’t say I didn’t warn you” perhaps because of its tendency to high alcohol. This is probably also why, despite being a widely planted grape, Grenache noir is rarely found as a varietal or 100% pure Grenache though it is being seen increasingly in North East Spain. The closest I have had (though now sadly sold out) is the Australian Eperosa Stonegarden Grenache which is 97% and a very