Syrah in a box: spicy, deep, and little-known
Syrah is one of the grapes least understood by the general public — often confused with the powerful, oak-aged Australian Shiraz. In its natural version, it reveals an entirely different personality: refined, spicy, floral, and surprisingly fresh. In a BIB (bag-in-box), it is a red wine with character that can be enjoyed over time and improves glass after glass.
Syrah and Shiraz: the same grape, two worlds
Syrah and Shiraz are genetically identical — it is the same grape variety, the same fruit. But the wine styles are diametrically opposed.
Australian Shiraz is vinified to be powerful: high alcohol content (often 14–15%), aged in American oak barrels to impart vanilla and coconut notes, jammy fruit, and low acidity. It is a "spectacular" wine upon opening, but one that can become tiresome.
French Syrah — especially natural versions — is the opposite: fresher, tighter, with an acidity that provides structure to the wine, along with notes of black pepper, olive, violet, and dark fruit. It needs a little air to open up, but once it does, it reveals a complexity that Australian Shiraz cannot match.
Where is Syrah grown in France?
The Northern Rhône Valley: the cradle of Syrah
Syrah originates from the Northern Rhône Valley, where it produces the most prestigious wines in France:
- Hermitage: the most legendary appellation, grown on steep granite slopes. Hermitage Syrahs can age for 20 to 30 years.
- Côte-Rôtie: can be blended with Viognier (a white grape), which softens and perfumes the Syrah in a unique way.
- Cornas and Saint-Joseph: more accessible Syrahs, often better when young, at more reasonable prices.
The Languedoc and the South
Syrah has spread throughout the Midi region. In the Languedoc, it is often used in blends to provide freshness and structure to Grenache and Carignan. Some natural winemakers in the Languedoc vinify it as a single varietal with very interesting results: the Mediterranean heat provides fruit, while the limestone soils provide freshness.
Syrah in natural winemaking: why it is a revelation
In conventional winemaking, Syrah is often "tamed": long barrel aging to melt its naturally firm tannins, addition of sulfur for stabilization, and sometimes chaptalization to reach the desired alcohol level. The result is a powerful but standardized wine.
In natural winemaking, Syrah rediscovers its true nature:
- Hand-harvesting: the grapes arrive at the winery whole and undamaged, preserving delicate aromas.
- Long fermentation with indigenous yeasts: the fermentation is slower and more complex, revealing aromas that industrial yeasts would mask.
- Little or no sulfur: without sulfur, Syrah expresses its most floral and precise notes. It may seem slightly "animal" or "wild" — this is a sign that it is alive.
- Short aging or aging in neutral containers: no new wood to mask the fruit. Natural Syrah speaks for itself.
How to recognize a Syrah in the glass?
Syrah is one of the most recognizable grape varieties in a blind tasting:
- Color: deep red, with violet-blue edges in young wines. Dense and opaque, unlike Gamay.
- Nose: black pepper (the almost exclusive signature of Syrah), black olive, violet, blueberry, blackcurrant. In natural versions, smoky or spicy notes are often added.
- Palate: tannic but silky if well-vinified, present acidity, long finish with spice. A well-made natural Syrah is never astringent — its tannins wrap around the palate rather than drying it out.
At what temperature should a BIB Syrah be served?
16 to 18°C — this is the ideal range for Syrah. At this temperature, its aromas express themselves fully without being stifled by heat. A Syrah served too warm (above 20°C) becomes alcoholic and loses its spicy elegance. A Syrah served too cold (below 14°C) closes up and its tannins may seem harsh.
In summer, if the BIB is at room temperature in a room at 24–25°C, serve it in a chilled glass (taken out of the freezer for 5 minutes). Syrah benefits from being served a bit cooler than one might think.
Food and wine pairings with Syrah
Syrah has a natural affinity for dishes with character:
- Roasted lamb or lamb stew: the classic Rhône pairing. Syrah and lamb are made for each other — the tannins melt into the meat's gelatin.
- Duck confit, magret: the richness of the meat calls for the tannic structure of Syrah.
- Spiced cuisine (tagine, mild curry): the pepper and spice notes of Syrah resonate with the spices in the dish.
- Hard cheeses: aged Comté, aged Cantal, Ossau-Iraty — Syrah pairs remarkably well with them.
- Sautéed mushrooms, truffle: the earthy and spicy dimension of Syrah is a natural response to mushrooms.
Syrah in a BIB: frequently asked questions
Is Syrah in a BIB worse than in a bottle?
No. The airtight pouch in the BIB protects Syrah from oxidation just as well as a cork — and often better, as there is no risk of a faulty cork (cork taint). Light to medium-structured Syrahs are perfect in BIB for consumption over 4 to 6 weeks. Great cellaring Syrahs (Hermitage, Côte-Rôtie) remain in bottles for their 10 to 20 years of aging.
Should a natural Syrah be decanted?
It is often useful, especially for a young natural Syrah with lingering tannins. 20 to 30 minutes in a decanter (or in a wide-bowled glass) allows the Syrah to open up and reveal all its aromas. With a BIB, the first glass of the day might seem a bit closed — the second glass, an hour later, is often better.
What is the difference between a Syrah and a Côtes-du-Rhône?
Côtes-du-Rhône is an appellation, not a grape variety. A red Côtes-du-Rhône can contain Syrah, Grenache, Mourvèdre, Carignan, or other southern grape varieties, either alone or in a blend. To find out if your Côtes-du-Rhône contains Syrah, check the composition on the front or back label.