Grenache & blends

Overview

Grenache is an early-budding and relatively late-ripening grape variety, thus tending to have a rather long growing season. It is probably one of the most drought- and heat-resistant red grape varieties, better suited than most to growing as a bush vine in arid climates. Grenache can produce very fruity and sweet-tasting wines, with varying degrees of tannin depending on the specific climate and soil types in which it was cultivated. It is typically quite pale in colour and can have an element of oxidative over-ripe flavours to its appeal.  

Southern France, especially the southern Rhone Valley, is the most famous growing area for Grenache, globally, and where it is more often than not blended with the more structured and deeper-coloured Syrah grape and earthy sometimes floral Mourvedre. Further south, in Catalunya, the Priorat region makes some of Spain’s finest Garnacha (local synonym for Grenache), often blending it with Carinena, and sometimes also smaller parts of international varieties. In South Africa, the Central Coast of California, and South Australia, Grenache has increased its fame in recent decades and is oftentimes part of the so-called ‘GSM’ blend. 

Typical Blends and Winemaking 

Grenache is frequently blended with either Syrah and Mourvedre, in the Southern Rhone and also in large parts of the New World, whereas Spain’s Priorat it is more commonly blended with Carinena and occasionally international grape varieties. Only very occasionally does Grenache reach fine wine heights when made as a varietal, but it does happen, as Chateau Rayas in Chateauneuf-du-Pape is proof to. Concrete vats are popular containers for making Grenache, as they allow very little oxygen ingress, thus offering high protection to this easily oxidised grape variety. French oak barrels in various size and age are popular for maturation.

• Grenache (100%)
• Grenache-Syrah-Mourvedre
• Grenache-Carignan

Typical aromas and flavours

Rich spicey berry flavours, strawberry, plum, raspberry and pepper/leather notes.

Food matching

Grenache blends work well with rich meats such as roast duck, pork, beef, and a variety of game, especially with Mediterranean accompaniments like dried herbs – rosemary, thyme, oregano – and olive sauce, roasted aubergines, and peppers. But it also works well with barbecue, braises, pies, and even English Christmas food. Grenache blends can also offer a great all-around red wine for the cheese board.