GRENACHE
GARNACHA
Warm, Generous, And Full Of Sun-Ripened Charm
Grenache (known as Garnacha in Spain) is a versatile red grape known for its juicy red fruit, soft tannins, and generous alcohol. It thrives in warm, dry climates and plays a starring role in both traditional and modern blends. Whether bottled solo or blended, it offers warmth, spice, and an easygoing appeal.
Key Characteristics
Grenache is typically fruit-forward and approachable, with soft structure and a round, plush palate. In blends, it adds body and sweet red fruit.
Style
Still, red (also rosé and fortified styles)
Body
Medium to full
Acidity
Medium
Primary Grapes
Grenache (Garnacha)
Typical Flavors
Strawberry, raspberry, red cherry, white pepper, dried herbs, licorice, leather
Origin & History
Grenache is believed to have originated in northeastern Spain, particularly Aragón, before spreading into southern France, Sardinia (as Cannonau), and beyond. It became a cornerstone of Châteauneuf-du-Pape and other Rhône blends, and remains one of the world’s most widely planted red grapes—valued for its adaptability and yield.
How It’s Made
Grenache can be vinified solo or as part of a blend. It’s usually fermented in stainless steel or concrete for freshness, though higher-end versions may see oak aging for added depth. It’s also the foundation for many dry rosés and fortified wines (like Banyuls).
Notable Regions
Grenache expresses itself differently across climates and winemaking styles—but always with warmth and charm.
Spain
Aragón, Rioja & Priorat
From bright and fruity to structured and mineral, especially in old-vine expressions
France
Southern Rhône
Châteauneuf-du-Pape, Gigondas
Often blended with Syrah and Mourvèdre (GSM), offering spice and garrigue
France
Languedoc & Roussillon
Juicy, sun-soaked reds and sweet fortified wines like Banyuls
United States
California
Paso Robles, Santa Barbara
Ripe, plush styles with red fruit and spice
Australia
McLaren Vale
Bold, fruit-driven Grenache often blended in GSM
Food Pairings
Grenache’s fruit and spice make it a crowd-pleasing match for roasted dishes, herbs, and Mediterranean flavors.
Appetizers
Charcuterie, olives, roasted red peppers
Meats
Grilled lamb, pork tenderloin, duck with cherry sauce
Cheeses
Aged Manchego, Comté, Havarti
Vegetarian
Ratatouille, stuffed eggplant, mushroom risotto
How to Serve It
Glassware
Standard red wine glass or Burgundy bowl to highlight aromatics
Temperature
58–62°F (14–17°C)
Storage
Store on its side in a cool, dark place; many versions are best young, though old-vine or Priorat styles can age
Fun Fact
Grenache vines are often very old, some over 100 years, and thrive in poor soils, where they produce smaller berries with intense concentration.
Recommended Producers
These houses exemplify the diversity and craftsmanship of Southern France and Spain’s most expressive wine regions.
Chateau La Mascaronne
A Provençal estate crafting elegant, terroir-driven whites and rosés with purity and finesse.
Clos Pissarra
A boutique Priorat producer delivering powerful, site-specific wines that balance intensity with minerality.
Domaine de la Janasse
A benchmark Châteauneuf-du-Pape estate known for richly textured, age-worthy wines from old vines.
Mas Amiel
A historic Roussillon domaine renowned for its long-aged, fortified Maury wines showcasing complexity and tradition.
Recommended Pours
Chateau La Mascaronne - Cotes De Provence Blanc 2022 — A bright and elegant Provençal white with citrus zest, white flowers, and a mineral-driven finish.
Clos Pissarra - El Mont Vineyard Priorat 2012 — A powerful, old-vine Priorat showing dense black fruit, licorice, and smoky minerality.
Domaine De La Janesse - Chateauneuf Du Pape Vielles Vignes 2020 — A rich and complex Rhône blend with layers of dark berries, garrigue, and velvety tannins.
Mas Amiel - Maury 1969 — A rare, aged fortified wine from Roussillon, offering intense notes of dried fig, walnut, and baking spice in a luscious, oxidative style.