Depending on where it's grown and how it's made, the variety has two names. In France, where it goes by Syrah, it makes a huge contribution to the red wines of the Rhone Valley. In the southern Rhone villages of Chateauneuf-du-Pape, Gigondas, and Vacqueyras it is blended with a number of varieties but mainly Grenache. It is in the northern Rhone, including Hermitage, Crozes-Hermitage,Côte-Rôtie, St. Joseph, where it most often stands out on its own, and is only occasionally blended with the region's white grapes. More recently, in the late 20th Century, Shiraz has put Australian producers such as Penfolds and d’Arenberg on the fine wine map, with cult wines like "Grange" and "The Dead Arm". Generally speaking, the style from the old world is more savoury, expressing aromas of pepper, cured meat and leather. The hotter climate experienced in Australia results in more upfront, dense and even jammy fruit. The grape has also taken off with rapid success in California and Washington, as well as South Africa and New Zealand. Producers in these regions often name their varietal wines according to the style they intend.
The Languedoc and Roussillon are two adjoining but distinctly separate wine regions in southern France. The Languedoc consists of two main regions: The Aude, home to the sub-regions of Limoux, Corbieres, Fitou, Minervois, and the Herault, which includes Picpoul de Pinet and the vin doux naturels producing regions of Banyuls, Frontignan, Lunel and Mireval.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
