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Grenache is a red-grape variety grown extensively in France, Spain, Australia and the United States. It is a particularly versatile grape, in the vineyard and the winery, which may explain why is it one of the most widely distributed grapes in the world. Grenache is a French word, and the most internationally recognizable name for the grape, but it has a number of synonyms (see below.) In Spain it is known as Garnacha, where it is grown extensively. Many argue that the grape originated here, in the northern province of Aragon. However, the same grape is known as Connonau, in Sardinia, Italy and it is argued that this is where the grape originated – that it was introduced to Spain by the Aragonese, after their occupation of the Italian island in the 14th century. In France: Grenache arrived in France in the 18th Century. The majority of plantings are located in Languedoc-Roussillon, though it is most famous in the Rhone Valley. It's a grape that, used in blends, provides winemakers with all sorts of possibilities. Grenache-based Rose is one of France’s many specialties, produced in regions such as Tavel, Lirac and Provence. A sweet Vin du Naturel is also produced from Grenache, most notably in Banyuls. In Spain: Garnacha is the second most planted red-grape variety in Spain, exceeded only by its modern blending partner, Tempranillo. It is grown almost everywhere, particularly in the north and east. The arrival of the grapevine pest, Phylloxera, in the 19th Century turned out to benefit Garnacha. As the native vines (mainly Monastrell) were devastated in Rioja, the robust Garnacha was used to replace the losses and get the wine industry back on its feet. 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 this ubiquitous grape variety. 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, so suitable for arid climates in California and South Australia. Because it is often grown in hot environments, the alcohol levels can be very high, surpassing 15% ABV in some cases. Australian winemakers use Grenache as the base for fortified, port-style, wines. Grenache berries have thin skin and ripen late in the season. Acid and tannins can be variable depending on growing conditions and cropping levels, but tends towards the low-medium end of the spectrum. However old vine Grenache grown in schist or stone, such as Priorat and Chateauneuf du Pape, can produce profoundly concentrated wines capable of ageing over many decades. Grenache has many guises. Combined with Syrah and Mourvedre (Monastrell in Spain), it creates a blend that is of great historical importance to both the Cotes du Rhone and Australia. It is the main constituent of Chateauneuf du Pape and Gigondas wine, generally making up around 75% of the blend. Produced as a single varietal, Grenache exhibits rich, spicy, berry flavors, particularly raspberry. Popular blends include: Grenache – Syrah, Grenache – Tempranillo, GSM, Southern Rhone blend Synonyms include: Grenache Noir, Garnacha Tinta, Garnacha Tinto, Garnatxa Fina, Alicante, Cannonao, Lladoner, Tinto Aragones, Tocai Rosso Related grape varieties include: Grenache Blanc/Garnacha Blanc, Grenache Gris, Hairy Grenache/Garnacha Peluda Food matches include:
Click on a listed Grenache / Garnacha
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