Grenache, or
Grenache Noir (different than Grenache Blanc) in my opinion, is a very
underrated grape. Many consider it not as desirable of a grape due to its workhorse
characteristics but it is a delicious, fruity and sweet grape. It is normally
used in blends, made into a rosé and sometimes bottled by itself. A fun fact to
know about Grenache is that it is one of the most planted grapes in the world
since it is very easy to grow and can handle temperature fluctuations.
Grenache is majorly grown in areas of southern France,
Spain, Italy, United States and Australia. In France, it is grown mostly in the
Southern and also in the Northern Rhone Valleys. French Grenache has an Old
World taste of dried oregano and tobacco (Puckette, 2012). The Rhone region
is slightly cooler and makes for a grape that is “more finesse and less
alcohol.” (Puckette, 2012) A popular French blend of Grenache in France, is a
Grenache-based Rosé. In Spain, Grenache is also known as Garnacha. It is the
number one planted varietal in Spain with about 170,000 acres planted (Puckette, 2012) and is mainly planted in the Northern and North Eastern areas of
Spain. It is believed that Grenache originated in Spain, in the northern
province of Aragon and spread towards the Mediterranean (Tablas Creek). Spanish
Garnacha is known for very high sugar levels due to the hot climate in northern
Spain. These “ripe grapes usually ferment
to alcohol levels above 15%, which adds both body and spice. Garnacha from this
area often smell slightly of ruby-red grapefruit with lots of cherry and
licorice flavor.” (Puckette, 2012) A cool fact to know about Garnacha from
this region is that it is one of the grapes that most successfully and quickly
bounced back from the destruction of the phylloxera pest. Since it lacks
complexity and is abundant, Grenache is looked upon as a ‘lower tier’ grape. It
grows with woody wines, similar to how weeds grow, and grows abundantly even in
low rainfall and harsh weather climates. Currently, Rioja makes some great
tasting Grenache wine. In Italy, Grenache is also known as Cannonau and the
Italians plant about 55,000 acres a year of the stuff. It is primarily used as
a blend in Italian wine to great full bodied and fortified wines.
Australian
and American Grenache are different because of their new world taste;
Grenache also makes for excellent planting in Australia and America since it
can withstand droughts, higher temperatures and strong wind. They call it the
workhorse grape for a reason, right? “Grenache
was brought to California in the 1860s, where its erect carriage, vigor and
resistance to drought made it a popular planting choice. It came to occupy
second place in vineyard planting after Carignan and was an element in wine
producers’ branded field blends. Unfortunately, this usage encouraged growers
to select cuttings from the most productive vines, increasing grape production
but reducing the overall quality of the vines. In recent years, Grenache
plantings in California have declined, as the varietal is replaced by the more
popular Cabernet Sauvignon and Merlot; currently there are 9,600 acres planted
in California.” (Tablas Creek) “American Grenache is both fruit-forward and aromatic with
crisp acidity. Instead of herbal aromas like many Old World Grenache, the American versions smell
more like licorice and flowers. American Grenache is often blended with a touch
of Syrah to add tannin and smooth out the flavor.” (Puckette, 2012) One of
the biggest uses of Grenache in Australia is in fortified and port-style wines
since it has a high alcohol content, strong fruit flavors and spice.
The
general flavor profile of Grenache is that it is a bold grape. It has very
tannins and malic acid but has great fruit flavors and is very sugary (Boyer,
2010, Pg. 3760) So, this is a “wine that is typically light colored, way high
in alcohol, with sweet berry characteristics that have a spicy edge.”
(Boyer, 2010, Pg. 3760) Although this might sound great, Grenache isn’t a well-balanced grape and rightly so, is put as a blend in other wines. It’s high alcohol coupled with low acid and tannins makes for a wine that doesn’t have proper balance and a backbone. Another ding against the Grenache grape is that although it can grow very easily, it can also spoil very easily. “Grenache wines are prone to oxidation quickly, and they age rapidly. Their fruit flavors will also disappear rapidly over
time. They’ve got no legs to go the distance! So they are best consumed young.”
(Boyer, 2010, Pg. 3760-3769) The lack of acids and tannins make Grenache-based wines more susceptive to oxidization. When this occurs, a funky flavor and/or aroma are imparted into the wine and make it undesirable. Overall, these wines are not meant for aging and should be consumed while still young and fruity and a bit spicy.
(Boyer, 2010, Pg. 3760) Although this might sound great, Grenache isn’t a well-balanced grape and rightly so, is put as a blend in other wines. It’s high alcohol coupled with low acid and tannins makes for a wine that doesn’t have proper balance and a backbone. Another ding against the Grenache grape is that although it can grow very easily, it can also spoil very easily. “Grenache wines are prone to oxidation quickly, and they age rapidly. Their fruit flavors will also disappear rapidly over
time. They’ve got no legs to go the distance! So they are best consumed young.”
(Boyer, 2010, Pg. 3760-3769) The lack of acids and tannins make Grenache-based wines more susceptive to oxidization. When this occurs, a funky flavor and/or aroma are imparted into the wine and make it undesirable. Overall, these wines are not meant for aging and should be consumed while still young and fruity and a bit spicy.
*Typical Grenache Smell and/or Flavor Descriptors
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*Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques. This list therefore is merely suggestive and neither comprehensive nor exclusive.
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Varietal Aromas/Flavors:
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Processing Bouquets/Flavors:
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Mouthfeel: fleshy, full
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Terroir: (varies)
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Fruit: blackberry, black currant
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Light Oak: vanilla, sweet wood
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Spice: allspice, cinnamon
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Heavy Oak: toast, oak, smoke
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Floral: orange blossom
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Bottle Age: (atypical)
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Grenache
is a grape that also has a certain spice to it; this goes great well with
heavily spiced meats and herby flavored vegetables. It is also great to pair
with many spicy, ethnic foods since the alcohol is a solvent to Capsaicin. (Puckette, 2012) It additionally
is described as “hot with alcohol, fleshy, fruity, plumy, and spicy-licious!”
(Boyer, 2010, Pg. 3769) Some distinct descriptors include “fruity, spicy, jammy,
pepper, red current, raspberry, fleshy, rustic, sweet berry.” (Boyer, 2010, Pg.
3779) Other general descriptors include “Blackberry, black cherries, black
pepper, licorice, meaty, pepper, plum, plumy, prune pruney, stewed prunes,
raspberry, spicy, tar, tobacco, barnyard,
earthy, gamey.” (Boyer, 2010, Pg. 3779-3793) Pairing wise, Grenache goes well with mild to strongly flavored cheeses, chicken livers, Korean BBQ, prosciutto, French Onion soup, gazpacho and steak. (Boyer, 2010, Pg. 3793-3804) Pretty much any strongly flavored meat or cheese will do.
earthy, gamey.” (Boyer, 2010, Pg. 3779-3793) Pairing wise, Grenache goes well with mild to strongly flavored cheeses, chicken livers, Korean BBQ, prosciutto, French Onion soup, gazpacho and steak. (Boyer, 2010, Pg. 3793-3804) Pretty much any strongly flavored meat or cheese will do.
Although Grenache
wines are relatively inexpensive, there are bottles of Grenache which go for
upwards of several hundred dollars. “Bottles of Château Rayas and Domaine du Pegau in Châteauneuf-du-Pape go for close to
$600. In Priorat, Clos Erasmus and Alvara Palacio’s ‘Ermita Velle Vinyes‘ are two Spanish cult Grenache-based wines nearing the $300
mark. Finally, Sine Qua Non in Santa Barbara run upwards of $500.”
(Puckette, 2012) Go out and try a bottle, with most being inexpensive, you
can get a pretty good Grenache wine or blend for under $10 bucks. I have
recently tried desert wine with Grenache as a main ingredient and it has been
wonderful. Go out and try Grenache, it is a grape which is heavily relied on
but not sought after. It is key to making some tannic and acidic wines since it
can balance out these traits with high sugar and alcohol.
Grenache Red Wine Profile
(from Wine Folly)
MAJOR
REGIONS: About 500,000 acres worldwide
· France (~250,000
acres) Rhône, Châteauneuf-du-Pape
· Spain (~170,000
acres) Priorat, Calatayud
· Italy (~55,300
acres) Sardinia, Sicily, Calabria
· United States (~10,000
acres) California, Washington
· Australia (~8,000
acres) South Australia
Grenache Characteristics
FRUIT: Strawberry,
Black Cherry, Raspberry
OTHER: Anise, Tobacco, Citrus Rind, Cinnamon
OAK: Yes. Usually Medium Oak Aging
TANNIN: Medium (-)
ACIDITY: Medium
ABV: 13.5-16%
COMMON SYNONYMS: Cannonau (Italy), Garnacha (Spain), Garnatxa (Spain), Grenache Noir, Alicante –rare
OTHER: Anise, Tobacco, Citrus Rind, Cinnamon
OAK: Yes. Usually Medium Oak Aging
TANNIN: Medium (-)
ACIDITY: Medium
ABV: 13.5-16%
COMMON SYNONYMS: Cannonau (Italy), Garnacha (Spain), Garnatxa (Spain), Grenache Noir, Alicante –rare
References
Boyer, John D. Drink This Now! Hoboken, NJ:
John Wiley & Sons, 2010. Print.
"Grenache." Professional
Friends of Wine. Jim Lamar, 5 Feb. 2002. Web. 27 Apr.
2013. <http://www.winepros.org/wine101/grape_profiles/grenache.htm>.
2013. <http://www.winepros.org/wine101/grape_profiles/grenache.htm>.
"Grenache." Tablas
Creek Vineyard. Tablas Creek Vineyard, n.d. Web. 27 Apr.
2013. <http://www.tablascreek.com/vineyard_and_winemaking/grapes/
grenache>.
2013. <http://www.tablascreek.com/vineyard_and_winemaking/grapes/
grenache>.
Puckette, Madeline. "Essential Guide to
Grenache." Wine Folly. Wine Folly,
24 Dec. 2012. Web. 27 Apr. 2013. <http://winefolly.com/review/
grenache-wine/>.
24 Dec. 2012. Web. 27 Apr. 2013. <http://winefolly.com/review/
grenache-wine/>.
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