Grenache Gris

Grenache Gris is a pink-skinned mutation of Grenache Noir, primarily grown in southern France, particularly in the Roussillon and parts of the Rhône Valley. It is often planted alongside other Grenache variants, such as Grenache Blanc and Grenache Noir, and is most commonly used as a blending grape, although it is occasionally vinified on its own. Grenache Gris is used in the production of both white and rosé wines, contributing body and texture.

The grape typically produces wines with a relatively full body, moderate acidity, and a rounded mouthfeel. Aromatically, Grenache Gris is known for its subtle yet expressive profile, often showing notes of stone fruits such as apricot and peach, alongside hints of citrus, herbs, and sometimes a light mineral character. Its structure and richness make it particularly valuable in blends, where it enhances weight and complexity.

Grenache Gris pairs well with a variety of dishes, especially seafood such as grilled fish, shellfish, and Mediterranean-style preparations. Its texture also allows it to complement richer dishes, including white meats and vegetable-based plates, making it a versatile option at the table.