Editing Syrah (section)

=== Taste and flavours ===
Wines made from Syrah are often powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown, as well as other [[viticulture|viticultural]] practices chosen. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, and black pepper. No one aroma can be called typical though blackberry, coffee and pepper are often noticed. With time in the bottle these primary notes are moderated and then supplemented with earthy or savory tertiary notes such as leather and truffle. Secondary flavor and aroma notes are those associated with several things, generally winemakers' practices (such as [[Wine barrel|oak barrel]] and [[yeast (wine)|yeast]] treatment).

C13-[[Norisoprenoid]]s such as {{chem name|[[7,8-dihydroionone]]}} derivatives, such as {{chem name|[[megastigmane-3,9-diol]]}} and {{chem name|[[3-oxo-7,8-dihydro-α-ionol]]}}, are found in Shiraz leaves.<ref>{{cite book |doi=10.1021/bk-2002-0802.ch018 |chapter=C13-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars|title=Carotenoid-Derived Aroma Compounds |volume=802 |pages=255 |series=ACS Symposium Series |year=2001 |last1=Günata |first1=Ziya |last2=Wirth |first2=Jérémie L |last3=Guo |first3=Wenfei |last4=Baumes |first4=Raymond L |isbn=978-0-8412-3729-2}}</ref>