Shiraz, or syrah as it’s called in Europe, is a dark plum-coloured wine, which tends to be fruity, peppery and spicy. Some claim that the grape originating in 600 BC in Shiraz in Iran, and that Pliny the elder and Cleopatra sipped on it before it was brought to the Rhone. Modern DNA typing has spoilt the fun a little, suggesting that the grape is a blend between two less popular French varieties, and that it probably originated in the Rhone rather than Persia.

Nevertheless, shiraz remains a popular wine. Since it quite a full-bodied wine, it is traditionally paired with heavier dishes such as red meat, roast duck and venison. It also works well with dishes which have a lot of pepper in them, and won’t be drowned out by spice.

Give it a try: Franschhoek Cellar Baker Station Shiraz displays typical black fruit, pepper and spice notes, but is not quite as heavy or serious as some shiraz. Owner of Harbour Lights Restaurant in Gordon’s Bay, Mr. Raffaele Panebianco, suggests that this particular shiraz pairs superbly with the restaurant’s signature dish, the peppered tuna fillet steak. A thick cut tuna fillet steak rubbed with Dijon mustard and folded over in green Madagascar and cracked black pepper corns, the dish is prepared by being flamed in brandy, topped with a cream and cherry pepper sauce, and is presented on a bed of coarse mash with cherries on top.