Syrah

Syrah is a full-bodied red with black pepper, dark berry fruit and a savoury, meaty edge.

Grown somewhere hot, it turns jammy. Grown here, it stays peppery and firm, which is the style a lot of drinkers prefer. Ontario growers plant more of it than British Columbia does, even though the Okanagan is the region most people picture first.

Alberta beef is the classic pairing, and the bottle gets to you straight from the winery.
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Where Canadian Syrah is grown

Syrah showed up in the Okanagan first, in the early 1990s. Growers in the Niagara Peninsula picked it up a handful of years after that. The catch-up stuck. Both regions show up strong in the grid below, so the choice comes down to style more than geography.

What to expect in the glass

Among red wine made here, Syrah sits toward the bigger, more tannic end. It's still a gentler drink than a young Cabernet Sauvignon, for anyone who usually finds big reds too gripping. Some producers age it in oak to round the edges out without losing the pepper. Others keep it in steel instead, for a brighter, more direct style. If you already like Malbec, this sits comfortably in that same lane.

Is Syrah the same as Shiraz?

Yes, they're the same grape. Shiraz is the name Australia made famous, and a handful of Canadian producers use it too, usually bigger and riper. Whichever word is on the label, expect dark fruit and a savoury finish.

Is Syrah a good starting red for someone who finds reds too harsh?

It can be, especially a lighter, unoaked bottle. Pour it alongside food, since fat and protein round off the tannin. A twenty-minute rest before you drink it helps too.

What food goes well with Syrah?

Barbecue and smoked meats are the easy answer, and peameal bacon works surprisingly well too. It's also good with mushroom dishes and aged cheddar. If you want a proper Canadian moment, pour it next to poutine with extra pepper.