Although some wines certainly go better with some meals than others, the important thing to remember is that drinking wine is all about enjoyment. Don’t allow any supposed rules to limit your enjoyment of wine.

People often seem particularly confused with red wine. They ask whether it should be drunk at a particular temperature. As you may know, many wine experts suggest that such wines should be drunk at room temperature.

But this doesn’t mean that red wines can never be chilled. I’ve often noticed, for example, when travelling to countries such as Spain, that lighter red wines are often very pleasant when served at cooler temperatures.

Some people would suggest that these wines should not accompany chicken dishes. Again, this is really a matter of personal taste. It’s noticeable that some French dishes actually involve cooking chicken in red wine.

As a general rule, I don’t think you can go too far wrong if you drink exactly the same wine as you’re cooking with. This may mean that you might like to avoid cooking with particularly cheap wines if you fear that they are of poor quality.

When you feel like drinking a glass of red wine, there’s no harm in doing so. Don’t limit yourself because you feel that you’re not eating the right food with it or the circumstances are not right.

Let your own personal preferences guide your choices.

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Shiraz and Syrah are the same grape, but from different locations in the world. The name Shiraz is only used for the Syrah grapes grown in Australia. Every other Syrah is known as Syrah. (The Californians have adopted the Shiraz name for marketing purposes, but it is widely known that real Shiraz comes from the Aussies.)

Producers throughout the New World and Mediterranean Europe are planting new vineyards and nurturing old ones that have been forgotten in the past years while merlot and cabernets have been the wine of choice. What’s sparked this revitalization of grapes like shiraz/syrah? People are looking full-bodied, spicy wines and there is no better varietals than shiraz/syrah.

Syrah’s home is in the Rhone Valley in France where the berry fruit is dense, inky and more herbal, the acidity is higher and the aroma hints of fresh ground pepper. Syrah can gain complex leathery gamey flavors as it matures. Shiraz is grounded mainly in the Barossa Valley of Australia. The Australian Shiraz is from what’s thought to be from the greatest plantings of Shiraz in the world is found.

In the old vines Shiraz from Australia the grapes are riper, fuller and there is a rich, mouth-filling chocolaty character with a spicy element. The Shiraz wines are intense but more succulent and have a better longevity than it’s counterparts. Shiraz’s made in the southern part of Australia are known for their peppery taste, rarely found in any other wines.

Syrah/Shiraz doesn’t only make expensive, top of the line wines. In Australia where it has regained its position as the most planted red grape, it is responsible for masses of everyday, smooth, spicy, blackberry flavored reds. It is also blended very successfully with cabernet sauvignon at all quality levels and is made into a delicious, full bodied, ripe, spicy red wine.

So whether you’re drinking a Syrah or Shiraz, get ready for a bold, spicy, big red that is perfect on its own, or paired with aggressively prepared foods. Look for Syrahs from South Africa, Chile and Argentina in the coming years, there have been successful plantings in the past years and with the complexity of today’s Syrah’s these will be just as great.

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