A great shiraz has a balance of fruit, tannins, acidity, and oak, with an assortment of fruity, spicy, and possibly woody aromas. Its dark color reflects the richness of the wine; its weight makes it an excellent choice to complement full-flavored, hearty foods. In blind tastings, our experts found the five CR Best Buys (for subscribers only), to be at least moderately complex, with a mix of black and red fruit (such as berries, plums, and cherries), spiciness, and woody flavors (such as vanilla or cedar), typical of a classic wine of this varietal—known as shiraz in Australia, syrah in France, and shiraz or syrah here. And, bonus, all but one of these wines sells for less than $15 a bottle.

Originally from the northern Rhone Valley in France, syrah/shiraz was one of the first red wine grapes introduced into Australia, where it is now the most widely planted red varietal. Australia dominates shiraz imports in this country, and so nine of the wines we tested—including the three best of the lot—come from Down Under. Any of these shiraz/syrahs can be consumed now, but may be even better if you save them for a nice meal in a year or two.

The full flavors of a shiraz work well with all kinds of meat, be it beef, lamb, pork, game, or even rich fish like tuna and salmon—especially if the meats are braised, roasted, or grilled. Mushrooms, eggplant, and other flavorful roasted vegetables are also good shiraz foods, as are foods and seasonings that connect with the flavors in the wine—berries and other fruits; pepper and woodsy herbs like rosemary, bay, and thyme; or a smoky barbecue anything. In particular, a fruitier shiraz will complement spicier dishes or a sweet barbecue sauce, while one made in a woodier style will pair better with a red meat in a savory sauce.