Wine Grape Cheat Sheets: Grenache

December 30, 2022 Leave a comment

The Soundbyte:  Grenache is coming into its own as a single-variety wine, and wonderful examples can be found from Australia, California, Washington State, Texas, Spain, France, and Italy. At their best, these wines are fruity, earthy, and flavorful while not being too tightly wound. What’s not to love?

However, when discussing Grenache, we cannot forget its roles as (what I like to term) the world of wine’s most in-demand wing man. This refers to the fact that—while Grenache is certainly capable of starring in varietal wines—it is undoubtedly an in-demand partner in some of the world’s most famous red wine blends.

In Spain, Grenache is often blended with Tempranillo, Cinsault, and a host of other grapes; this is particularly apparent in the DOCa wines of Priorat/Priorato.  In France, Grenache is one of the three amigos (Grenache-Syrah-Mourvèdre) of the Rhône Blend (otherwise known as G-S-M), while also playing a part in some of the more complex (13-grapes-or-even-more) wines of the Southern Rhône. Grenache is also made into dessert and fortified wines and makes a world-class rosé.

Typical Attributes of a Grenache-based Wine:

  • A typical varietal wine made with Grenache might be described as relatively high in alcohol with aromas and flavors red fruit, black fruit, and spice.
  • The texture of Grenache has been described as rustic due to its rich flavors yet moderate structure.
  • 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; Grenache can sometimes pack a tannic punch.
  • 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:

grenache grapesFruity:  Cherry, Raspberry, Blackberry, Blueberry, Strawberry, Cranberry, Currant, Raisin, Plum, Fig

Spicy:  Black Pepper, White Pepper, Menthol, Licorice/Anise, Clove, Cinnamon, Juniper

Earthy:  Mineral, Stony, Baked Earth, Wet Earth, Leather, Forest Floor, Bramble, Tobacco, Smoke, Leather

Floral:  Roses, Dried Rose Petals, Violet

Herbal/Vegetable: Herbs de Provence, Garrigue (Shrubland), Rosemary, Dried Herbs (Savory), Mint, Menthol, Eucalyptus

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. Typically, it plays a leading role—along with Syrah and Mourvèdre—in the blended red wines of the Southern Rhône
  • The grape is part of the blend that is used to produce many delightful rosés throughout the Southern Rhône, including Lirac and Tavel
  • Also in France, Grenache is grown in Provence, Rouissillon, Languedoc, Minervois, Fitou, and Corbières. It is also the leading variety of certain fortified wines in produced in Banyuls and Maury
  • In Spain, where it is among the most widely planted red grapes in the country, the grape is called “Garnacha”
  • Garnacha is main variety in Priorat and Campo de Borja; and plays a role in the wines of Rioja, Navarra,  Somontano, Catalonia, and La Mancha
  • In Italy where—known as Cannonau—it stars in the Sardinian wine known as Cannonau di Sardegna
  • Australia, where it makes some awesome varietals, including my favorite, d’Arenberg’s McLaren Vale “The Custodian” Grenache
  • California, where it has historically been grown in San Joaquin Valley and is now produced in many other regions such as Santa Barbara and Paso Robles.
  • Washington State is also getting into Grenache

NOTE: Across the wine world, there are many names for Grenache, including the following: Garnacha, Garnatxa, Lladoner, Uva di Spagna, Cannonau, or Tinto Aragonés. As Grenache has several color mutations, sometimes the grape is identified as Grenache Noir or Garnacha Tinta. 

grenache foodFood Affinities – Base Ingredients:

  • 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

Note: When it comes to food pairings, by all means—drink what you like!

The Bubbly Professor is “Miss Jane” Nickles of San Marcos, Texas…

 

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Wine Grape Cheat Sheets: Tempranillo

October 22, 2022 5 Comments

The Soundbyte:  Tempranillo is a primary red grape for much of Northern and Central Spain, including the famous wines of Rioja and Ribera del Duero.  It is also a key blending grape used in Port—where it often goes by the name Tinta Roriz.  It is often said that the name Tempranillo is derived from the Spanish word temprano—meaning early—and refers to the fact that the grape buds, flowers, and ripens a full two weeks before Spain’s other leading red grape— Garnacha (Grenache).

There is a fantastic old legend that says that Tempranillo ended up in Northern Spain via the Camino de Santiago.  According to the legend, Cistercian Monks making the religious pilgrimage from Burgundy to Santiago de Compostela left Pinot Noir cuttings behind at the monasteries around Haro, Burgos, and Logroño.  From these vines, the Pinot Noir grape morphed itself into its new surroundings and ended up as the Tempranillo we know now and love.  Alas, this tale must remain with us as “just a good story” seeing as recent have shown no such genetic connection between the two cultivars.  Tempranillo is, these days, believed to be a native son of Northern Spain.

Typical Attributes of a Tempranillo-based Wine:

  • Medium-to-deep ruby-red color in appearance (while young); Tempranillo-based wines can sometimes show a deep hue but lighter color intensity such as is often seen in Sangiovese or Pinot Noir.
  • These are long-lasting wines that often improve with significant aging and maturation.  This is in part due to the fact that Tempranillo has a low amount of oxidizing enzyme, making it particularly resistant to oxidation.
  • These wines, made from heat-loving, thick-skinned black grapes, tend to be medium to high in alcohol.
  • Medium-to-high levels of tannin, often described as “firm yet round”
  • Intense fruit flavors mingled with spice and earth tones, often enhanced via contact with oak
  • Tempranillo can be made into a fun, fruity, easy drinking wine via Carbonic Maceration.
  • Tempranillo makes some wonderful, dry rosés.

Typical Aromas of a Tempranillo-based Wine:

Fruity: Strawberry, Blueberry, Raspberry, Blackberry, Black Currant, Red Stone Fruit, Cherry, Plum, Raisin, Prune

Spicy: Vanilla, Dried Herbs, Clove, Cinnamon

Herbal: Green Herb, Mint, Eucalyptus

Earthy: Wet Earth, Leather, Mineral, Tobacco, Graphite

Oak-Derived:  Cedar, Vanilla, Oak, Soft Spice

Where The Best Tempranillo is Grown:

  • Spain, where it is one of the leading grapes and grown throughout the country (particularly in the northern reaches of the country). It is (perhaps) best-known as the leading grape of the Rioja DOCa.
  • Spain’s (arguably) most famous wine and winery, Vega Sicilia, makes a Tempranillo-based blend and is leading the way for a resurgence of the vines and wines of the Ribera del Duero DO.
  • Tempranillo is also the leading grape variety of the Spanish regions of Valdepeñas and La Mancha, where it sometimes goes by the name of Cencibel, Ojo de Libre, Tinto Fino, Tinto del Pais, Tinto del Toro or Ull de Liebre.
  • Portugal’s Douro Valley, where it is used to produce varietal wines and is also a key blending partner in the fortified wines of Port.
  • Tempranillo is also used as a varietal wine in the Portuguese region of the Alentejo. In Portugal it is usually referred to as Tinta Roriz or Tinta Aragonez.
  • Tempranillo thrives in many locations int he United States, to include California, Washington State, Southern Oregon, and Texas. (One of the first Texas wines I ever tasted (and truly enjoyed) was made a 100% Estate-grown Tempranillo Blend called El Guapo made by Alamosa Wine Cellars in Bend, Texas (alas, the owners have since retired and are now traveling the world in the comfort of a luxury RV).  You can read more about that story here.
  • Australia, particularly McLaren Vale.  Australian producer D’Arenberg has a Tempranillo/Grenache/Souzao blend called “Sticks and Stones”.
  • Chile, Argentina, and Mexico all have some vineyards planted to Tempranillo.

Food Affinities – Base Ingredients:

  • Beef, Lamb, Veal, Pork, Grilled Foods

Food Affinities – Bridge Ingredients:

  • Spanish Ham, Smoked Paprika, Tapas
  • Paella, especially when made with lots of Chicken and Sausage (leave the seafood-heavy paellas to a different/lighter styles of wine)
  • Garlic, Onions, Roasted Garlic
  • Tomatoes, Roasted Tomatoes, Dried Tomatoes
  • Currants, Prunes, Almonds (go easy on the sweetness)
  • Mushrooms, Bell Peppers, Roasted Bell Peppers, Stuffed Peppers

Note: When it comes to food pairings, by all means—drink what you like!

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…missjane@prodigy.net

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