Learn about Grenache — taste profile, popular regions and more ...
Enjoying great glory across a variety of appellations, Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While it can make a charmingly complex single varietal wine, it also lends well to blending. Grenache plays an important role in the blends of Priorat and in the Southern Rhône, namely Châteauneuf-du-Pape, and Côtes du Rhône. The Italian island of Sardinia produces bold, rustic Grenache wine (there called Cannonau) whereas in California, Washington and Australia, Grenache wine has achieved popularity both flying solo and in blends.
Grenache Tasting Notes
Grenache wine is a dry, red wine that is typically full-bodied and interestingly light in both color and tannins. Grenache produces wines that are loaded with strawberry, cherry blackberry, purple plum and in the richest examples, even cocoa, black tea or licorice.
Perfect Grenache Food Pairings
Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. Grenache wine is the ultimate barbecue red, pairing happily with lamb chops, pork loin or tri-tip. Grenache’s low tannin level ensures that it will not easily be fazed by a bit of spice.
Sommelier Secrets for Grenache
Sardinia is often revered for its association with a long and healthy life. Residents of the Italian island often live well into their 90s and beyond, crediting this to their antioxidant-rich red wines, like Cannonau, along with their healthy Mediterranean diet and low stress lifestyle.
M. Chapoutier Banyuls 1993Grenache from Banyuls, Roussillon, South of France, France