Grenache is the French (and most internationally recognized) name for the grape, but it has a number of synonyms.
The most searched-for Grenache wine on our database is Château Rayas Châteauneuf-du-Pape Reserve.
Grenache growing regions
France
In France, Grenache (Noir) is most widely planted in the southern Rhône Valley and throughout both Provence and Languedoc-Roussillon. It is most commonly found alongside Syrah and Mourvedre in the classic Southern Rhone Blend (notably in Cotes du Rhone wines), and is the main grape variety in Chateauneuf-du-Pape.
Grenache's versatility provides winemakers with all sorts of possibilities. Grenache-based rosé is one of southern France's signature wine styles.
The variety is common in Cotes de Provence wines along with Cinsaut and Mourvedre, and the finest examples come from the towns of Tavel and Lirac. Near the border with Spain, Grenache is behind the sweet wines of Banyuls. (© Proprietary Content, Wine-Searcher)
Garnacha in Spain
In Spain, Garnacha is the second most-planted red-wine grape variety, surpassed only by its modern blending partner Tempranillo. It is grown in almost every area of Spain, but most notably in the north and east – it is the key constituent in the prestigious wines of Priorat.
The arrival of the grapevine pest phylloxera to the Iberian Peninsula in the 19th Century brought unexpected benefits to Garnacha. The native vines were devastated (Rioja was particularly badly affected) it was robust Garnacha that replenished the vineyards and helped to re-energize the wine industry.
In the 1980s and 1990s, Grenache's status was reduced, but it survived efforts to eradicate it, returning to international favor in the 21st Century. Emerging wine-producing nations such as China, Mexico and Israel are now cultivating the grape variety.
Cannonau in Sardina
Some believe that the grape originated in Sardinia, and was taken back to Spain by the Aragonese, who occupied the island in the 14th Century. As elsewhere, the Cannonau di Sardegna DOC permits a wide range of styles.
Other Grenache growing regions
Some Australian winemakers use Grenache as the base for fortified, Port-style wines, but its most common use in the country is in the GSM blend – the classic combo of Grenache – Shiraz – Mourvedre.
Grenache viticulture and old vines
Grenache is a vigorous and hardy vine with a strong wooden frame, often grown as free-standing bush vines. It is resistant to wind and drought, making it suitable for use in arid climates such California and South Australia. In those regions the alcohol levels of Grenache-based wines can be very high, often surpassing 15 percent ABV
Grenache berries have thin skin and ripen late in the growing season. Acid and tannins can be variable depending on growing conditions and cropping levels, but tend towards the low-medium end of the spectrum.
The variety is very sensitive to climate and terroir. Poorer soils give the best results. Old-vine Grenache grown in schist or stone, such as in Priorat and Chateauneuf-du-Pape, can produce profoundly concentrated wines capable of aging over many decades. Limestone is also a good home for the variety. Soils need to be warm and well drained to encourage roots to dig deep.
Keeping yields low is important in achieving top level wines. Irrigation should be kept to a minimum or even avoided. Some studies suggest that Grenache/Garnacha performs well with a mild degree of water stress.
Grenache is one variety particularly associated with gnarled old vines, in Spain, France and Australia above all. Often bush-trained and well spaced out in arid conditions, these also reduce yield and increase concentration in the fruit.
Grenache in the winery
Blending with other varieties
In many areas such as the Southern Rhône and the Barossa Valley, very ripe, juicy, fruity Grenache can be achieved. It is often, therefore, blended with other varieties which contribute acidity, a different tannin profile, color and aromatic complexity. This is a key element in the prominence of the Southern Rhône Red Blends and "GSM" blends in Australia and elsewhere, combining Grenache, Syrah and Mourvèdre.
Grenache winemaking
Fermentation at low temperatures is important for retaining freshness in Grenache. For most wines, maceration for color and tannin takes place during the early stages of alcoholic fermentation, but is usually stopped before the wine becomes too tannic. New oak barrels need to be used carefully so as not tot to overpower the sweet fruity character of the grape.
Grenache Blanc
This variety is thought to have originated in Spain as a color mutation of its red counterpart, and is found mainly in the regions along the Pyrenees. It spread to the Rhône, where it is now best known and is also grown in California.
Grenache flavors
Produced as varietal wine, Grenache exhibits rich, spicy, berry flavors, particularly raspberry. Some tasters note tomato leaf as an aroma which commonly crops up. Wines from very hot regions can certainly have some corresponding warmth, and cooked fruit characters. In "GSM" blends the pepper notes of Syrah can sometimes be prominent.
Synonyms for Grenache
Grenache Noir, Garnacha Tinta, Garnatxa, Lladoner, Tinto Aragones, Cannonau, Granaccia, Tocai Rosso. While the name Alicante is sometimes used for Grenache, Alicante Bouschet (the last part is sometimes dropped) is a distinct variety, albeit one with Grenache as a parent.
Grenache food pairings
Because of the wide range of styles of wine, it is hard to generalize. A juicy Spanish Garnacha or a supple Côtes du Rhône make great allrounders, great for chargrilled foods and dishes with a little spice. In a similar way, a Grenache rosé will likely be full enough to cope with bold dishes.
With more serious examples such as Châteauneuf-du-Pape or Priorat, classically seasoned and herbed French and Spanish lamb roasts are a great pairing. Fortified examples could be drunk with dark chocolate.
