Soft, spicy, and typically high in acidity: Grenache is a beautiful juxtaposition of softness and strength.
There are actually both red and white Grenache grape: the red Grenache’s formal name is “Grenache Noir” and is usually referred to as simply “Grenache”, while the white grape is distinguished by the title “Grenache Blanc.” We are focusing only on the characteristics of the red wine, or Grenache Noir.
There are two competing stories regarding the origins of the grape, but it is generally believed to have originated in Spain. Another legend is that it was brought to Spain from Sardinia around the 14th century.
Grenache is found in warmer climates such as the south of France, the Central Valley of California and in Spain. It was the primary grape grown in Australia until Shiraz was introduced to the continent in the 1960s.
Grenache is usually a lighter bodied wine; however, like every other wine, there are always exceptions to the rules: there are some heavier, more full-bodied Grenache wines currently in production. Usually, they are sweet, fruity, and have minimal tannins and can sometimes have a candy quality about them which is highly desired by those who love sweeter, fruitier wines.
Fuller bodied Grenache wines can hold up against meat dishes, particularly braised meats and stews. (We would probably drink a heavier red with grilled meats: a Grenache is too light to stand up to the char flavors from grilled foods.) Because of the wine’s high acidity, it does surprisingly well with tomato based dishes: the acidity of the wine compliments the tomato sauce. Lighter Grenache wines also work well with vinaigrette in salad.
Serve Grenache between 60 and 65 degrees.
We highly recommend the Spanish Old Vine Garnacha by Tres Picos and Tablas Creek’s Rhone Blend, which is predominantly Grenache.