A perfect roast rack of lamb with 30 years of age on the wine
Mature Hermitage and roast lamb is the canonical Rhone pairing.
Our editors write the food pairings for every bottle we review. Grouped by kind of food, the Syrah pairings come out like this, most frequent first. Each card names the bottle, so you can read the full tasting note before you cook.
221 Syrah pairings
Syrah with lamb
Lamb rack with herbs de Provence
Classic Rhone pairing; the wine's pepper note echoes the herbs.
Saddle of lamb with herbs
Graphite and garrigue echo herb-roasted lamb.
Slow-braised lamb with herbs
Garrigue aromatics echo the lamb's herbaceous character.
Slow-cooked lamb tagine with preserved lemon
Iron and saline finish meet North African aromatics and preserved citrus.
Slow-roasted leg of lamb with aromatic herbs
Firm tannin and dark fruit concentration match the richness of a whole roasted lamb.
174 Syrah pairings
Syrah with cheese
Aged Comté cheese
Nutty crystalline cheese softens the wine's firmest tannins.
Aged Gruyere
Firm, nutty cheese softens the wine's muscular tannins.
Aged Comte cheese
Daumas Gassac's cedar and fine grain meet the cheese's nuttiness.
Aged hard cheese (Beaufort)
The cheese's nutty depth contrasts the wine's iron lift.
Aged Comté
The wine's concentration and cedary depth work with a firm, nutty aged cheese.
Aged Manchego cheese
The mineral core and acidity cut through sheep's milk richness.
163 Syrah pairings
Syrah with beef and red meat
Beef Wellington
Puff pastry richness and mushroom duxelles match the wine's complexity.
Braised oxtail with gremolata
Long-braised collagen-rich beef suits the wine's concentrated mineral tannins.
Bordeaux-style beef ribeye
The Cabernet structure pairs with the marbled beef.
Wagyu beef ribeye
The wine's structure carries the marbling and the iron note echoes blood-rare beef.
Aged Bordier butter on grilled steak
The dense Mourvedre tannins find balance in the cultured-butter fat; salt sharpens the dark fruit.
Italian braised beef
The producer also suggests Italian dishes; the coffee and nutmeg notes carry a long braise.
108 Syrah pairings
Syrah with game
Braised hare with cognac and blood sauce
Rich, intense game sauce needs the mineral depth and concentration of Chave.
Braised wild boar
Game intensity matches La Landonne's dark, smoky fruit register.
Wild boar slow-braised
La Peira's depth meets the gamey richness.
Peppered venison steak
The wine's own pepper and clove notes echo a black-pepper-crusted game steak.
Saddle of venison with juniper
Hospitalitas' iron-and-leather depth meets gamey richness.
Slow-roast venison saddle
Cabassaou's iron and graphite grip frames game's deep meat; the wine's incense edge reads as autumnal.
87 Syrah pairings
Syrah with vegetables and salads
Roasted root vegetables with thyme
Savoury, herb-forward roasting notes suit a slender, cool-climate Syrah.
Slow-cooked meat in fresh tomato sauce
Semeli names this pairing; the wine's flesh and spice sit inside the sauce.
Pissaladiere
Onion-and-anchovy tart finds a peer in the wine's blood orange and almond-paste register.
Aubergine grilled with miso
Mineral lift and fine tannin find harmony with charred aubergine umami.
Salade nicoise
Anchovy, olive and tuna meet the rose's saline depth; herb register echoes the dressing.
Aubergine confit and tomato gratin
Black pepper and herbal lift carry through sun-cooked vegetables.
66 Syrah pairings
Syrah with charcuterie and cured meats
Charcuterie with Ardeche saucisson
Local charcuterie from the Ardeche pairs with this Cornas in the most natural way.
Saucisson sec board
Languedoc charcuterie meets the wine's warm-stone register.
Aged Pélardon
Concentrated fruit and silky tannin balance aged goat cheese.
Charcuterie board with finocchiona
Fennel salame finds the wine's wild-herb register.
Game bird terrine
The wine's dark fruit and tobacco notes match game bird preparations.
Charcuterie with finocchiona
Syrah's pepper meets fennel salame.
61 Syrah pairings
Syrah with pork
Lentils du Puy with smoked pork
Earthy lentils and smoked pork echo the wine's savoury mineral quality.
Grilled Iberian pork shoulder
Rich dark fruit and firm tannins balance the fat and smoke.
Merguez sausage
Spiced lamb sausage matches the wine's cool, peppery register.
Slow-roasted suckling pig
The wine's richness and structure meet the fat and skin of roasted pork.
Alentejo black pork secretos
Full body and firm tannin cut through the fat.
Lentils with smoked sausage
Earthy lentils and smoked pork echo the wine's mineral and pepper register.
40 Syrah pairings
Syrah with fish
Rack of lamb with anchovy and rosemary crust
The salt and mineral character in the wine finds an anchor in the anchovy-lamb combination.
Roast leg of lamb with anchovy and garlic
The wine's iron intensity and dark fruit meet the richest lamb preparations.
Grilled sardines with rosemary
Smoke and red-fruit lift balance the oily fish; the wine's acidity refreshes between bites.
Grilled tuna with tapenade
The rose's pink-grapefruit lift cuts through the olive paste, and Mourvedre tannin frames the dense tuna fat.
White tuna with anchovies
Spice and fine length meet meaty white tuna with savoury anchovy lift.
Grilled cod with black olive tapenade
The wine's saline mineral and herb notes complement Mediterranean fish.
33 Syrah pairings
Syrah with duck and goose
Roast duck with cherry sauce
The violet and red-fruit profile mirrors the sauce; fine tannins integrate with duck fat.
Duck breast with lentils du Puy
Earthy mineral lentils and duck fat meet the wine's silky fruit.
Roast duck breast with cherries
The wine's red-fruit aromatics match the cherry sauce.
Slow-braised duck
Pepper and liquorice meet the duck's fat and connective tissue richness.
Duck breast with figs
The wine's red-currant and blood-orange register align with duck and sweet fig.
Magret de canard with cherries
Fantastique's black-plum and iron register echo cherry sauce and duck fat; tannins handle the seared skin.
32 Syrah pairings
Syrah with pasta, pizza and grains
Pici al ragu
Hand-rolled pici and Sangiovese's lead role.
Saffron paella
Mediterranean rice dish meets the wine's tangerine-saffron register and body.
Grilled merguez with couscous
Warm, spiced Grenache CDR is a natural match for North-African-inflected grilled meat.
Lasagna alla bolognese
Bordeaux-grape blend with meat lasagna.
Lasagne
The producer lists it among Mediterranean dishes.
Tapenade and grilled bread
Earthy herb notes complement olive-based tapenade.
31 Syrah pairings
Syrah with chicken and white meat
Roast guinea fowl with herbs
The wine's elegance and floral character pair beautifully with mild poultry.
Farm-raised poultry
Silky tannin and concentrated dark fruit handle farm chicken or guinea fowl.
Provencal roast chicken with garlic
Wild strawberry and garrigue notes work with the herb-and-garlic crust on slow-roast bird.
Guinea fowl with tarragon cream sauce
The wine's elegance and floral character suits mild poultry in cream.
Roast chicken with tarragon
Aromatic herb and roasted poultry meet the wine's stone fruit and creamy texture.
Tomato-braised chicken (pollo al ajillo)
Catalan garlic chicken with tomato echoes the wine's red fruit and herb register.
30 Syrah pairings
Syrah with mushrooms and truffle
Black truffle tagliatelle
Chocolate and earthy notes create harmony with black truffle.
Truffle risotto
Iron and dried herb complexity are a natural match for white truffle.
Pied bleu mushroom ragout
Forest-floor wine and forest-floor dish; the iron note in the wine echoes the mushroom's mineral edge.
Truffle pasta
Cocoa and violet aromatics find earthy depth in black truffle.
Wild mushroom and truffle dishes
Earthy, mineral notes in the wine echo truffle and woodland mushroom complexity.
Wild mushroom risotto
Earthy mineral notes complement the mushroom's depth.
17 Syrah pairings
Syrah with oysters and shellfish
Bouillabaisse and rouille
The wine's structure carries the saffron-and-fish stew of the Languedoc coast.
Lobster with herb butter
Rich shellfish meets the rose's body and creamy texture; saline finish handles the meat.
Saffron risotto with prawns
Saffron's bittersweet edge meets the wax-and-almond palate; the body handles cheese-bound rice.
Grilled prawns
Light bubbles and saline finish carry shellfish without overpowering.
Grilled prawns with garlic
Coastal pink for grilled shellfish.
Seafood pasta
GAIA lists pasta with seafood first; the berry weight matches shellfish without flattening it.
5 Syrah pairings
Syrah with spicy and Asian dishes
Sushi platter
Miraval's saline and citrus finish handles raw fish; the wine is fresh enough not to overpower delicate flavours.
Sushi
Whispering Angel's saline and citrus finish handles raw fish; the wine is fresh enough not to overpower delicate flavours.
Chinese cuisine
The producer recommends Chinese cooking, where the rose aromatics meet sweet and sour flavours.
Spiced Asian dishes
The wine's aromatic lychee register suits spiced cuisine.
3 Syrah pairings
Syrah with desserts and sweets
Dark chocolate fondant
The wine's cocoa and spice character bridges into rich dark chocolate dessert.
Chocolate dessert
The producer names a chocolate dessert, matching the chocolate note.
Dark chocolate desserts
The wine's own chocolate and cinnamon notes echo the dish.
Taste it with the food in Languedoc
Food and wine tastings you can book in Languedoc, the region with the most Syrah bottles on our pages that sells them.
From Montpellier: Wine Tour & Fresh Oysters at Thau Lagoon
In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...
tasting workshop of 6 to 8 wines with charcuterie chocolate cheese
Tasting commented by the winemaker on the harvest, notion of terroir, grape varieties, aromatic, food / wine pairings the wines are natural without sulphites without inputs
Rivaltes, Secrets of the Terroir and Tasting of Unique Wines!
Discover the terroir of Rivesaltes with Nicolas, former cellar master and passionate Guide. In a small group of up to 8 people, this half-day tour takes you to the hea...
Food and wine tastings in Languedoc (7) · Wine tastings and winery visits in Languedoc (25) · Food tours in Languedoc (6) · Wine tours and day trips in Languedoc (18) · All wine and food experiences
Where the bottles come from
Syrah pairings by region
- Languedoc (105 bottles), Languedoc food pairing
- Rhone Valley (87 bottles), Rhone Valley food pairing
- Provence (65 bottles), Provence food pairing
- Priorat (28 bottles), Priorat food pairing
- Valais (20 bottles), Valais food pairing
- Alentejo (16 bottles), Alentejo food pairing
- Nemea (11 bottles), Nemea food pairing
- Naoussa (7 bottles), Naoussa food pairing
- Tuscany (7 bottles), Tuscany food pairing
- Sicily (6 bottles), Sicily food pairing
- Eger (4 bottles), Eger food pairing
- Burgenland (3 bottles), Burgenland food pairing
- Istria (3 bottles), Istria food pairing
- Pfalz (2 bottles), Pfalz food pairing
- Ribera del Duero (2 bottles), Ribera del Duero food pairing
- Umbria (2 bottles), Umbria food pairing
- Baden (1 bottle), Baden food pairing
- Dão (1 bottle), Dão food pairing
- Valpolicella (1 bottle), Valpolicella food pairing
Syrah food pairing, FAQ
What food goes with Syrah?
Across the 371 Syrah bottles on Cork & Curve, the dishes our editors pair most often are lamb, cheese and beef. For example, our page for Hermitage Cuvee Cathelin from Rhone Valley suggests "A perfect roast rack of lamb with 30 years of age on the wine": Mature Hermitage and roast lamb is the canonical Rhone pairing.
What cheese goes with Syrah?
Cheeses our editors pair with Syrah bottles include Aged Comté cheese, Aged Gruyere and Aged Comte cheese.
What meat goes with Syrah?
Lamb is the pairing that comes up most among meats for Syrah: A perfect roast rack of lamb with 30 years of age on the wine, Lamb rack with herbs de Provence and Saddle of lamb with herbs are among the dishes on our Syrah bottle pages.