SHIRAZ

Tasting notes of shiraz

Shiraz is known for its depth, complexity and structure. The nose is often described as having notes of blackberry jam or dark cherry pie filling along with hints of spice like cinnamon or clove

The palate has flavours that are similar to those found in the nose but can be more pronounced and concentrated. It may include notes of plum, raspberry, blueberries, chocolate, licorice, pepper, tobacco leaf, cedarwood, leather, tar, coffee beans, vanilla bean, oak barrel aging and even cigar smoke.

How to pair with food

Shiraz pairs well with spicy foods such as Indian curries, Mexican dishes, Thai cuisine, Middle Eastern fare, Italian pasta sauces, Asian noodles, Chinese stir fry, lamb kebabs, grilled meats, seafood, poultry, game birds and cheese. In general, it goes best with rich, fatty meat and strong spices.

Is shiraz sweet or dry?

The term "sweet" refers to wines that have low acid levels and high alcohol content. Dry wines contain higher amounts of acids than sweeter ones. The sweetness comes from residual sugars left over after fermentation. These sugars come from grapes' natural sweetness, added during processing, or from other sources such as honey, molasses, maple syrup, etc. Some people prefer sweeter wines because they think they taste better, but this is subjective and a personal preference.

Shiraz is typically dry, mostly because it doesn't have residual sugar added to it like many other varieties of red wines. This is also a distinct trait of Australian varieties, but that doesn't stop them from carrying sweetness at all; you'll often find tones of berry flavour, perfect for sweet-tooths who still want a hint of it.

The heaviest red wine

Shiraz is known for its bold and heavy 'body', which refers to the intensity of the wine itself. Compared to other Australian styles, shiraz is the most full-bodied of them all. Essentially, the older the vines that the grape was grown on, the fuller the body.

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