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Grenache Noir
Grenache or Garnacha is a Mediterranean red wine grape with international presence. It is the second most planted red varietal in France. Grenache dominates warm-climate vineyards across the Mediterranean Basin for its adaptability, flexibility and quality. Nevertheless, not all Grenache wines are the same; the grape produces a wide variety of mono-cepage and blended wines, some of which are considered amongst the best in the world.
Grenache might not be as well-known as others like Cabernet Sauvignon, Merlot or Shiraz, but it is equal in quantity, quality and international presence. Whether bottled independently or as part of an ensemble, Grenache contributes to the finest red wines on earth with its lightheartedness and rustic charm.
The History of the Grenache Grape Variety
Grenache originated in Northern Spain and Southern France, on both sides of the Pyrenees. The Spanish Empire helped spread the varietal across the Mediterranean, as far south as Southern Italy, Sicily and Sardinia. Grenache also made its way inland across Spain, where it was planted in Rioja and up north across France in the Rhône Valley.
Along with Syrah, Grenache was one of the first varietals exported to the New World, and it became widespread in California and Australia, where it is still widely used.
Prone to genetic mutations, Grenache comes in assorted colours. Grenache Noir is the most common, but white and grey (pink) examples exist. Despite being one of the last grapes harvested, Grenache is drought and wind-resistant. It produces concentrated fruit rich in sugars and aromatic precursors that lend themselves to various wine styles.
Wine Regions
In France, Grenache is most likely found in the Southern Rhône Valley, where it plays a significant role in red blends along with Syrah and Mourvèdre. Grenache Blanc is also planted in the area and often contributes to rarer white blends. Popular appellations that often use Grenache noire include Côtes du Rhône, Côtes du Rhône Villages and Châteauneuf du Pape.
Grenache is also predominant in Southern France, across Languedoc-Roussillon, particularly in the appellations of Minervois, Saint Chinian, Côtes Catalanes, Malepère and many others. The region of Banyuls is noteworthy for its fortified wines made with Grenache; the vin doux naturel produced in the area has no equal, and it comes in diverse styles, from overly rich to oxidated.
Grenache is also occasionally used to make rosé, mainly in Provence. The resistant red varietal has many uses and is present in wines of all quality levels.
Outside France, Spain is the most significant source of Grenache or Garnacha, and it is used in wines from Rioja and Priorat, amongst others. And while Grenache is grown worldwide, it has yet to gain momentum in new-world wine regions, with the exception of Southern Australia and Paso Robles, in the United States. Both of which mimic French red blends with great success.
Wine Styles and Tasting Notes
Grenache produces dry red wines with medium body, medium tannins, medium acidity, and relatively high alcohol content. Grenache offers red fruit aromas on the nose, including red berries and red plums. Ripe fruit is a common descriptor. However, Grenache can also display floral aromas, herbal undertones, and, sometimes, hints of leather.
When blended, Grenache adds colour and texture to ensembles, resulting in complex wines, often age-worthy and contemplative. Grenache can also produce everyday wines, often at the IGP level, and it can be bottled as a mono-varietal, although it is best known for its role in blended wine.
Grenache rarely sees new oak, so it has a rustic but charming personality. Since it seldom produces full-bodied and tannic wines, it has been described as the ‘Pinot Noir of warm weather’. The finest examples are certainly as delicate and elegant as Burgundian Pinot.
Food Pairings
Grenache is best enjoyed with food kissed by smoke and fire. The intense but gentle wine benefits from grilled red meat, roasts, barbecues, roasted poultry, stews, and casseroles. Charcuterie is also a famous match for Grenache-based wines and sweet and sour sauces, such as teriyaki or cranberry sauce. Grenache’s sweet nose complements courses with sweet elements, while its round tannins are textural enough to tackle protein and fat.
Fortified and dry Grenache from warm vintages are interesting pairings for dark chocolate and chocolate-based cakes and desserts. On the other hand, Grenache rosé is amongst the most full-bodied in the category so it can be paired with heartier meals, including oily fish like salmon and tuna. Grenache is an under-rated noble varietal, but it is catching up quickly.
