General Description: Grenache (also known as Garnacha in Spain) is one of the most widely planted red grape varieties in the world, renowned for its role in the blends of the Southern Rhône, including Châteauneuf-du-Pape, and as a key component in many Spanish wines. It thrives in hot, dry climates and is known for producing rich, full-bodied wines with high alcohol content and soft tannins. Grenache’s versatility is also evident in its contribution to rosé wines, particularly those from Provence and Spain. The grape’s characteristically ripe red fruit flavours are often accompanied by spice, tobacco, and leather notes, especially in older vines.
Primary Flavours:
- Strawberry
- Raspberry
- Cherry
- Black pepper
- Anise
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: Medium
- Acidity: Medium to low
- ABV range: Typically between 14% to 15.5%
Handling: Grenache wines are best served at a slightly cooler temperature than heavier reds, around 15°C to 18°C, which helps to highlight their fruitiness and spice without exacerbating the alcohol. While many Grenache wines are enjoyable in their youth for their vibrant fruit flavours, those from older vines or more esteemed appellations have significant ageing potential, developing complexity and earthier undertones over time.
Food Pairing Suggestions: The rich fruit and spice profile of Grenache makes it an excellent match for a wide array of dishes, including grilled meats, barbecue, and hearty stews. Its medium tannins and acidity allow it to pair well with roasted poultry, lamb, and game. Grenache’s versatility also extends to spicy dishes, such as those from Moroccan or Indian cuisines, where the wine’s fruitiness can balance the heat. For cheese pairings, aged hard cheeses and blue cheeses can complement the wine’s richness and complexity.