Noir, Shraz and Syrah

[Thomas]

By Noir I suppose you mean Pinot Noir. It differs from the two others in that it is a tempramental grape that takes some real work and knowledge in the vineyard. Generally (there always are exceptions), Pinot Noir produces high acid, medium-bodied, sometimes nice and fruity, dry table wines. In Burgundy, where Pinot Noir is king, the wines can be quite powerful and quite funky; in Champagne, they go into sparkling wine; in the south of France, they usually are too much for my palate. In America and New Zealand Pinot Noirs can be either big and tannic or medium and acidic--but usually with good fruit.

Shiraz is Australia's answer to France's Syrah. In Australia, they generally (again, always exceptions) are big, chewy, peppery and can be oaky; in Languedoc and the Rhone, where the bulk of French Syrah grows, they can also be chewy, peppery (sometimes raisiny) and sometimes oaked. The main difference between the French and Australian versions is the latter are usually less subtle.

In America (mainly California) Shiraz or Syrah can be quite big and powerful. In South Africa--ok. In Iran, the wines used to be really peppery and bold, but today the Iranians claim they don't make wine out of the more than half a million tons of grapes they harvest each year...

[This message has been edited by foodie (edited 11-08-2003).]