Syrah is often quite spicy and peppery, making it a food match for moderately spicy or peppery preparations. But like Zinfandel, it tends to be fairly high in alcohol, so look for those with a more modest ABV. Syrah can also have a gamy edge, so if you're grilling up some game, say wild boar or lamb, Syrah would be my first choice. Grill it over grapevine clippings or other aromatic woods and think Northern Rhône, where the wines can have a wild herbs edge to them. For something really compelling (though obscure) I would serve a Château Musar from Lebanon with this dish. It's mostly Cabernet with the addition of two Rhône varieties: Cinsault and Carignan, but it has a distinct Rhônish quality to it. Their second wine, Jeune Rouge, even has a splash of Syrah added into the mix!