Grenache Blanc

Overview

Grenache Blanc is the light skinned version of Grenache Noir, and generally a vigorous vine, with the potential to produce relatively rich, full-bodied, and alcoholic white wines. Best known for its role in white Chateauneuf-du-Pape blends, Grenache Blanc contributes broad texture, mid palate weight and gives softness to a blend. Although, only 7% of southern Rhone’s vineyards are white grapes, and as such these wines are not often easy to come upon.

Typical blends and winemaking

Grenache Blanc is commonly blended with varying degrees of Bourboulenc, Clairette, and Roussanne in the classic white Chateauneuf-du-Pape blend. Concrete vats or stainless steel are common vessels for fermentation. Some producers use new oak for ageing the wines, but generally inert vessels are more common for ageing Grenache Blanc blends.

• Grenache Blanc – Bourboulenc/Clairette/Roussanne

Typical aromas and flavours

Apricot, peach, orange peel, fennel, olive oil, garrigue.

Food matching

Because of Grenache Blanc blends full body and rich broad texture, they tend to pair well with a range of foods, including grilled white fish such as turbot or sole, but also with poultry, and veal or pork particularly when served in creamy sauce. Vegetables like fennel, asparagus and risotto and paella dishes with aioli are delicious alongside white Chateauneuf-du-Pape, as is several cheeses including white creamy Brie and Langres, but also blue cheese.