by Matt Check, Head Winemaker and Co-Founder of Cellar Beast Winehouse
Syrah vs. Cabernet Sauvignon: At a Glance
- Body: Both Syrah and Cabernet Sauvignon are full-bodied wines, but Syrah often offers a spicier, more plush texture, while Cabernet Sauvignon showcases a bolder, more structured profile.
- Fruit Profile: Syrah leans toward blackberry, plum, and black pepper with black olive undertones; Cabernet delivers classic flavors of black currant, cherry, cassis, and green bell pepper.
- Tannins: Syrah has moderate to high tannins that become silkier with age, whereas Cabernet Sauvignon is known for its firmer tannins and longer-lasting grip.
- Acidity: Syrah generally has moderate acidity, whereas Cabernet Sauvignon tends to have mild to high acidity, which contributes to its robust structure.
- Finish: Syrah finishes with smoky, peppery notes and spice-laced edges, while Cabernet closes dry, with layered oak-derived nuances.
- Aging Potential: Syrah typically ages well from 5 to 20 years, developing earthy depth; Cabernet Sauvignon ages gracefully from 10 to 30 years, unveiling complex aromas and rich fruit flavors.
- Food Pairing: Syrah pairs beautifully with BBQ, gamier meats, sausages, and spicy dishes. Cabernet excels with ribeye, lamb, and bold or aged cheeses.
What Is Syrah (Shiraz)?
Syrah, also known as Shiraz in Australia, is a robust red wine grape variety originating in the Rhône Valley of France. Syrah wines are renowned for their spicy notes, dark fruit flavors like black fruit and plum, and earthy complexity. In cooler climates, such as the northern Rhône and Eden Valley, Syrah exhibits herbal notes, floral hints, and a hint of black pepper spice. In warmer climates such as the Barossa Valley, it yields Shiraz wines with bold flavors and jammy richness. Syrah and Shiraz both offer a range of aromas and a plush texture, making them beloved choices among wine lovers. Cellar Beast's Jeune Bete is a Southern Rhone style blend featuring Syrah and Grenache from the Yakima Valley AVA in Washington State.
What Is Cabernet Sauvignon?
Cabernet Sauvignon is the cabernet sauvignon grape at its finest, originating from Bordeaux and now synonymous with power and prestige in Napa Valley. A full-bodied structure with firm tannins and complex flavors of blackcurrant, cherry, and green bell pepper, it benefits from extended barrel aging in oak barrels. This wine grape variety develops layers of flavor, including notes of dark chocolate and spice, over time. Cabernet is renowned for its firm structure and ability to produce investment wine and legacy wines from prestigious vineyards.
Taste Comparison
Cabernet Sauvignon tends to show a more herbaceous character and green pepper edge when grown in cooler climate regions. Syrah, on the other hand, delivers peppery notes, black fruit flavors, and spicy food-friendliness. Cabernet typically has a higher tannin content and finishes dry and structured, whereas Syrah finishes with a smoky or sweet spice aroma and a silkier mid-palate.
Food Pairing Tips
- Syrah/Shiraz: Best with flavorful dishes like BBQ, spicy food, sausages, and richer dishes with a gamier profile. It’s also an excellent match for blue cheese and dishes with bold cheeses or smoky meats.
- Cabernet Sauvignon: Pairs well with steak, lamb, pasta dishes, and aged cheeses. The prominent tannins and dark fruit make it the perfect match for saucy meats and structured dishes.
Serving & Glassware
- Syrah: Serve at a slightly cooler temperature of 60–65°F. Ideal in wide bowl glasses to bring out its robust flavor profile and complex aromas.
- Cabernet Sauvignon: Best served at 65–70°F. Let breathe to unlock layers of cassis, oak spice, and ripe fruit flavors. Glassware with a tall bowl enhances the aroma-collecting effect of a wine glass.
How Climate Shapes Each Grape
- Warm climates (like Barossa Valley or Napa Valley): Encourage ripe fruit flavors, rounder body, and higher alcohol content.
- Cooler climates (like Eden Valley or Yakima Valley): Yield higher acidity, spicy notes, and structured tannin extraction.
Grapes grown in rocky, shallow, well-drained soils or schist soils tend to express distinctive characteristics with greater complexity and robust flavor profiles.
Cellar Beast’s Take on These Reds
At Cellar Beast Winehouse, we’ve seen firsthand how climate and terroir shape these noble grapes. Our Syrah from Yakima Valley is a shining example of a spicy wine with floral notes and a deep, garnet-red color. It’s also the backbone of our Jeune Bête—a Southern Rhône-style blend praised for its ripe fruit flavors and firm tannins.
Our Cabernet Sauvignon Reserve, sourced from top Yakima sites, undergoes malolactic fermentation and sees balanced oak barrel aging. The finished wine boasts complex aromas, a bold structure, and a mid-palate featuring flavors of black fruit and dark chocolate—a testament to our commitment to producing high-quality wines.
Frequently Asked Questions
Which is smoother, Syrah or Cabernet?
Syrah often has a softer mouthfeel and silkier tannins, making it a smoother sip compared to the more structured Cabernet.
Is Shiraz the same as Syrah?
Yes, they’re the same grape—just different names depending on the region (Syrah = France, Shiraz = Australia).
What’s drier: Cabernet or Shiraz?
Both are dry wines, though Cabernet typically finishes with a more pronounced tannic grip and oak spice, making it feel drier.
Can both wines age long-term?
Absolutely. Cabernet Sauvignon has a longer aging potential, ranging from 10 to 30 years, while Syrah ages well for 5 to 20 years.
What’s the best food for each?
- Syrah: BBQ, bold cheeses, spice-heavy or herb-forward dishes.
- Cabernet Sauvignon: Ribeye, lamb, blue cheese, and dishes with structured sauces or aged meats.
For more about how these grapes compare or to explore our current releases, visit Cellar Beast Winehouse and experience the flavor profile differences for yourself.
About the Author: Matt Check
Matt Check is the Head Winemaker and Co-Founder of Cellar Beast Winehouse, where he oversees small-lot, terroir-driven wine production with a focus on varietal clarity and balanced structure. With a deep background in viticulture and fermentation science, Matt has crafted award-winning wines that reflect both site and style. One of them is the celebrated Jeune Bête, a Southern Rhône-inspired Grenache-Syrah blend that earned a Double Gold and 95 points in international wine competitions. His hands-on approach to winemaking and blending informs every article he writes, providing readers with insider insights grounded in real cellar experience.
