Syrah (or Shiraz, depending on where you are) is a grape with a truly distinctive character. Known for its deep, dark fruit flavours and firm tannic structure, Syrah produces wines that can age gracefully for years. But what truly sets this grape apart is its spice—a peppery, savoury quality that makes Syrah one of the most recognisable red wines in the world.
Whether you’re tasting a cool-climate Syrah from the Northern Rhône, with its notes of black pepper and smoked meat, or a fuller, fruit-driven Shiraz from Australia, that spicy, peppery edge is a hallmark of the grape. But what gives Syrah its signature kick? And how do factors like climate and winemaking bring this to life?
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The peppery kick you taste in Syrah comes from a compound called rotundone, a natural aromatic also found in black pepper. It’s concentrated in the grape’s skins and tends to show up most vividly in wines from cooler climates. This is why a Côte-Rôtie Syrah might smack of freshly cracked pepper, while a warm-climate Barossa Shiraz often leans into riper, fruit-driven profiles where the peppery notes can be more subtle.
That said, rotundone isn’t exclusive to cool climates. Shiraz from Australian regions like Heathcote, Great Southern, or Geelong—where temperatures are cooler—can also feature bold peppery characteristics alongside the grape’s hallmark richness. In warmer areas like Barossa or McLaren Vale, the pepperiness might still be present but often takes a backseat to richer fruit and oak-driven spices like cinnamon or clove.
Interestingly, not everyone can pick up Syrah’s peppery spice. Studies show that 20-25% of people are anosmic to rotundone, meaning they can’t smell it at all due to genetic differences in their sense of smell. For those who can detect it, rotundone has an incredibly low sensory threshold—it can be noticed in wine even in minuscule amounts, at parts per trillion!
Beyond the vineyard, winemaking techniques play a big role in bringing out Syrah’s spice. Rotundone comes from the grape skins, so practices like extended maceration—leaving the skins in contact with the juice for longer—can boost its presence. During fermentation, decisions like how much the cap (the floating grape skins and stems) is stirred or pumped over are also said to affect the spice levels. Meanwhile, oak ageing adds another layer, introducing warm, spicy notes like vanilla, clove, and cinnamon that complement Syrah’s natural character.
When it comes to pairing, Syrah’s peppery and bold structure make it a natural match for rich, hearty dishes. Think slow-roasted lamb, barbecued ribs, or grilled vegetables with smoky paprika. For something unexpected, try Shiraz with dark chocolate (70% cocoa or higher) spiced with chili. The wine’s peppery notes are said to mirror the chili’s heat, while its fruit richness balances the chocolate’s intensity.
Want to learn more about Syrah?
Syrah’s spice is just one fascinating feature of this versatile grape. WSET wine courses explore the characteristics of grape varieties like Syrah, how winemaking techniques influence wine, and much more.
Through all four levels of WSET wine qualifications, you’ll also learn how to taste wine using the globally recognised WSET Systematic Approach to Tasting® (SAT), which helps you take consistent and accurate tasting notes. Whether you’re new to wine or looking to deepen your expertise, WSET courses give you the knowledge and confidence to explore the world of wine.
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This blog post was written by Josh Beamish, Digital Marketing Manager at WSET. A devoted fan of Californian Pinot Noir and Italian Nebbiolo, Josh's holidays often revolve around wine regions. When not sipping wine, he enjoys Belgian beer or a classic Negroni.
