Grenache Grape Varietal Blog

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.

 From: http://www.thewinewisecompany.com/new-wset-intermediate-distance-learning-course/s2-maps.php

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.

*Typical Grenache Smell and/or Flavor Descriptors
*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.	Varietal Aromas/Flavors:	Processing Bouquets/Flavors:
	Mouthfeel: fleshy, full	Terroir: (varies)
	Fruit: blackberry, black currant	Light Oak: vanilla, sweet wood
	Spice: allspice, cinnamon	Heavy Oak: toast, oak, smoke
	Floral: orange blossom	Bottle Age: (atypical)

From: http://www.winepros.org/wine101/grape_profiles/grenache.htm

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. 

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

  

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>.  

"Grenache." Tablas Creek Vineyard. Tablas Creek Vineyard, n.d. Web. 27 Apr.
     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/>.