Wine Grape Cheat Sheets: Grenache
December 30, 2012 Leave a comment
The Soundbyte: Grenache (technically, in this case, Grenache Noir) is the world’s second most-planted red grape variety and most what I like to call the most popular “wing man” in the world. What I mean is that while Grenache is capable of starring in varietal wines, it just might be the world’s most popular partner in a red grape blend.
Grenache is the most widely planted red grape in Spain, where it often gets blended with Tempranillo, Cinsault and a host of other grapes. Grenache is one of the three amigos (Grenache-Syrah- Mourvèdre) of the “Southern Rhône Blend” and plays a part in some of the more complex blends to be found in the Rhône as well. Grenache is also made into dessert and fortified wines, and makes a world-class rosé.
Typical Attributes of a Grenache Based Wine:
- A typical Grenache varietal could be described as soft on the palate, relatively high in alcohol and with aromas of spice and berries. These types of wines should be consumed young.
- The texture of Grenache has been described as “rustic” or “fleshy”.
- The grape tends to be thin-skinned and low in both color and tannin, however, these factors can vary depending on vineyard conditions and winemaking; some Grenache packs a powerful tannic punch.
- In addition to varietals, Grenache is used in fortified wines, dessert wines, and delightful rosés; but its most common incarnation is as the backbone of hearty red blends.
Typical Aromas of a Grenache Based Wine:
Spicy: Black Pepper, Menthol, Licorice
Earthy: Wet Earth, Leather, Forest Floor, Bramble, Tobacco, Smoke, Leather
Floral: Roses, Dried Rose Petals, Violet
Oak-Derived: Chocolate, Mocha, Cocoa, Vanilla, Sweet Wood
Where The Best Grenache is Grown:
- In France’s Rhône Valley, especially the Southern Rhône, where it is the super star grape of Châteauneuf-du-Pape , Gigondas, and Rasteau; and the “G” in the “G-S-M” blends of the Côtes-du-Rhône.
- The grape is made into delightful rosés throughout the Southern Rhône, including Lirac and, most famously, in the 100% rosé AOC of Tavel.
- Also in France, Grenache is grown in Provence, Rouissillon, Languedoc, Minervois, Fitou, and Corbières; and is made into fortified wines in Banyuls and Maury.
- In Spain, where it is the most widely planted red grape in the country, the grape is called “Garnacha”. Garnacha is main variety in Pirorat and Campo de Borja; and plays a major role in the wines of Rioja, Navarra, Somontano, Catalonia, Cariñena, and La Mancha.
- Australia, where it makes some awesome varietals, including my favorite, d’Arenberg’s McLaren Vale “The Custodian” Grenache. (Australia also produces “Bitch Grenache” which probably outsells all the rest in terms of volume, but oh well.)
- California, where it has historically been grown in San Joaquin Valley and other warm areas, but is now produced other regions such as Santa Barbera and Paso Robles. Washington State is also getting into Grenache.
- Several regions throughout the south of Italy, particularly Sardinia, where it stars in the wine known as Cannonau di Sardegna.
- Beef, Lamb, Veal, Venison, Pork, Hard Cheeses
Food Affinities – Bridge Ingredients:
- Simple, rustic dishes, Grilled Foods
- Tomatoes, Sun-dried Tomatoes, Tomato Sauces
- Onions, Garlic, Mushrooms, Eggplant, Fennel, Roasted Bell Peppers
- Green Olives, Black Olives, Capers, Green Peppercorns, Black Pepper
- Rosemary, Thyme, Bay Leaf
The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…