(Spanish Gar-NAH-char), (French gra-NOSH)
Synonyms: Grenache Noir (French), Garnacha Tinta (Spanish), Garnatxa (Catalan), Cannonau (Sardinia)
Wine Name: Grenache, Garnacha, Southern Rhone Blend, GSM
Background: Garnacha is the world’s most widely planted grape variety although most of it is in Spain. It produces a high alcohol, fruity wine often used for blending. Because it is low in acid, it is susceptible to oxidation. When used in France’s southern Rhone region of Châteauneuf-du-Pape, it takes on heady aromas and spicy, red berry fruit flavors. It is also used extensively in Southern Rhône Rosé and Provence wines because of its acidity. Old vine (more than 50 years old) Garnacha has moderate procution levels in Spain and produces a much fuller-bodied concentrated wine.
Classic Brands and Sources: Priorat – Mas Martinet, Alvaros Palacios; Spain – Campo de Borja, Borsao, Cellar de Capçanes; France – du Péga, Rayas, Chapoutier, many others; Australia – Clarendon Hills, D’Arenberg, Hardy’s
Characteristics:
| Style #1 – typical young vines
Body – medium Acidity – low Sweetness – dry but fruity Tannins – medium (-) |
| Style #2 – old vines
Body – full Acidity – low Sweetness – dry Tannins – medium |
Wine and food pairing guidelines:
Pairs with medium to full-bodied savory dishes
Foods and Entrees that usually pair:
Savory dishes with beef, lamb, chicken, turkey, veal or pork grilled, roasted or braised, chili, hamburgers, meat loaf, mushrooms, cheese based pasta, risotto
Cheese Pairings:
Brie and Camembert without rind, mild Cheddar, Emmental, Gouda, smoked Gouda, Asiago, Manchego, Monterey Jack, Pepper Jack, Provolone, Romano