Syrah, also known as Shiraz, is a dark blue berry grown throughout the world, likely of French origin.  In 1999 DNA evidence (albeit it was never on the Jerry Springer show) concluded Syrah to be the offspring (unbeknownst the parents) of two obscure grapes from the Rhone region, Dureza and Mondeuse Blanche.  In Genesis terminology, Syrah and Peloursin “knew each other” in 1880 to conceive Syrah’s child, Petite Sirah.  Although, it was never a scandal and actually much celebrated.   In 77 AD, Pliny the Elder wrote in his Naturalis Historia, that the wines of Vienne (present day Cote-Rotie) of a prized wine from a newly existing dark-skinned grape.  The speculation is that he was referring to Syrah.   However, the country of Iran claims that Shiraz was conceived there with its name homage to the country’s capital.  In the 1826 book by James Busby, Enologie Francaise, the plant “Scyras” was brought to France from Persia by a hermit of the mountain.   In the 1800’s, a chapel was built in the Northern Rhone by a hermit with the Syrah surrounding it. The wines from this region, made predominantly of Syrah are known as Hermitage.  The flavor of Syrah is heavily influence by climate and terroir.   In moderate to cool climates, Syrah tends to produce medium body, medium+ acidity and tannin, with notes of chocolate, blackberry, black pepper and mint.   In warm climates (such as Barossa Valley Shiraz) it has softer tannins and acidity with fruit-forward jammy strawberry notes, licorice, mint and earthy leather.