There are few culinary experiences as satisfying as a well-executed barbecue. The smoky aroma, the sizzle of the grill, and the rich, caramelized flavors of the food demand a wine that can stand up to the occasion. Enter Shiraz (or Syrah, as it’s known in its French homeland). With its bold fruit, peppery spice, and robust structure, Shiraz is arguably the quintessential red wine for grilled fare. But not all Shiraz is created equal. The key to a perfect pairing lies in matching the style of the wine to the specific flavors on your grill.

Why Shiraz is a Barbecue Champion

Shiraz possesses a unique flavor profile that acts as a bridge between wine and grilled food. Its typical notes of dark berries, plum, and black cherry complement the sweetness of barbecue sauces and caramelized meat. More importantly, its signature black pepper spice and often smoky, earthy undertones mirror the char and smoke from the grill itself. The wine’s typically firm tannins are softened by the fat in meats like ribeye steak or lamb chops, creating a smoother, more harmonious taste experience.

Choosing Your Grill-Mate: A Guide to Shiraz Styles

Think of Shiraz on a spectrum from fruit-forward and juicy to powerful and peppery. Your choice should be guided by your menu.

1. Australian “Classic” Shiraz

Region: Barossa Valley, McLaren Vale
Profile: Full-bodied, rich, and ripe with concentrated flavors of blueberry, blackberry, dark chocolate, and sweet vanilla oak.
Perfect Pairing: This is your go-to for big, bold flavors. It’s ideal for beef brisket with a sticky-sweet glaze, heavily seasoned beef burgers, or lamb chops with a rosemary and garlic rub. The wine’s richness matches the intensity of the food.

2. Cool-Climate & peppery Shiraz

Region: Victoria (Grampians, Heathcote), some parts of South Australia (Adelaide Hills)
Profile: Medium to full-bodied with more pronounced notes of black pepper, licorice, and earthy spices alongside red and black fruit.
Perfect Pairing: This style is exceptional with peppery meats. Think classic pepper-crusted steak, grilled sausage (especially with fennel), or dry-rubbed pork ribs. The wine’s spice notes will elevate the seasoning in the food.

3. French Syrah (Northern Rhône)

Region: Crozes-Hermitage, Saint-Joseph
Profile: More elegant and structured than its Australian counterparts. Expect aromas of bacon fat, green olive, violets, and smoky black fruit with a firm, savory finish.
Perfect Pairing: For a more refined barbecue, pair this with grilled lamb (a classic Rhône pairing), herb-marinated chicken, or even grilled portobello mushrooms. Its savory character complements herbs and gamey flavors beautifully.

Pro Tips for the Ultimate Pairing

• Chill Slightly: Don’t serve your Shiraz too warm. A slight chill (about 15-18°C or 60-65°F) will tame the alcohol and make the fruit flavors more vibrant, which is refreshing against the heat of the grill.
• Consider the Sauce: The seasoning and sauce on your meat are often more important than the meat itself. A tangy, vinegar-based sauce might pair better with a zestier Shiraz, while a sweet, tomato-based sauce calls for a fruitier style.
• Don’t Overthink It: The best wine is one you enjoy. These are guidelines, not strict rules. Open a bottle you love, fire up the grill, and enjoy the classic combination.

This barbecue season, move beyond the standard beer and embrace the powerful, gratifying partnership of grilled food and a great glass of Shiraz. With its incredible versatility and bold character, it’s the perfect guest of honor at any backyard feast.