Durif may be a wine you haven’t heard of before, but you may have tasted it in a red blend. It isn’t well known, but if you’re after a brilliant food wine, it could be your new favourite. Durif, or Petite Sirah (if you’re in the US), is full-bodied and packed full of fruit notes with intense colour, spice and robust tannins. In this Durif wine guide, we dive into everything you need to know about this grape variety so you can discover it for yourself.
Durif wine guide
Durif, or Petite Sirah, dates back to the 1800s and is quite rare with less than 10,000 planted acres worldwide, mainly found in Australia and California. This grape is not a small version of Shiraz, so don’t be fooled by the name. This grape variety produces spicy, full-flavoured and full-bodied red wine with intense colour. Although it has black fruit flavours in common with Shiraz, its herbal elements and tannins make it stand apart. In Australia, Rutherglen has put the varietal on the map.
Origin of Durif
Durif originated in the Rhône Valley in France and is a natural crossing between two grape varieties: Peloursin and the world-famous Shiraz/Syrah. Both parents are known for making wines with intensity, depth and long flavours. Peloursin is unfortunately near extinct, now only found in a few places in the French Alps.
The variety was discovered in the late 1800s and named after its pioneer Dr Francois Durif. His nursery in Tullins, France was home to several grape varieties, and it is said that at some stage Pelousin and Syrah cross-pollinated. It found a home under the guise of ‘Petite Sirah’ in California, and has all but disappeared from its French homeland.
In 1908, Durif was first planted in Australia in the Rutherglen region of Victoria. Since then it has expanded to other regions, and now the Riverina region in New South Wales is the largest producer of Durif in Australia.
The flavour profile of Durif
Durif is spicy, intense and full-bodied. It has intense colour and robust tannins, giving it great cellaring potential. The colour of Durif is often opaque and inky with a deep crimson-purple hue.
On the nose, Durif has herbal and black pepper overtones. On the palate, notes of blueberries, blackberries and plum come through along with pepper, mocha and black tea. When oak is used (often American), the wine can develop melted chocolate and mocha notes.
Where you’ll find Durif
As Durif is not really produced in France anymore, you are best to look at the new world for this grape variety. In California, it flourishes under the names Petite Sirah or Petite Syrah. However, in Australia, you can find examples from Rutherglen that are world-class. The Riverina region also produces a large volume of Durif, and we’re starting to see other wine regions like the Barossa Valley experimenting with it too.
What to pair with Durif
When it comes to Durif, the general rule is the richer the better! You need food that will match the intensity of this grape variety, so richly flavoured foods are the best bet. Think rib eye, roast beef, stews and full-flavoured cheeses. Anything that is as big and bold as Durif will pair beautifully with this wine.
Summary: Durif wine guide
Durif is not as well known as something like Shiraz but is a great wine if you’re looking for a big and bold food wine. With Australia really holding down the worldwide production of Durif, along with California, it is even more reason to give it a go! Why not try it next time you’re thinking of reaching for a Shiraz or Cabernet Sauvignon to try something different? Paired with a rich casserole or roast, this wine is sure to deliver!