Grenache

  Grenache/Garnacha
(French gra-NOSH), (Spanish Gar-NAH-char)

Synonyms: Grenache Noir (French), Garnacha Tinta (Spanish), Garnatxa (Catalan), Cannonau (Sardinia), Abundante, Aleante, Aleante di Rivalto, Aleante Poggiarelli, Alicant blau, Alicante, Alicante Grenache, Aragones, Bois Jaune, Cananazo, Cannonaddu, Cannonadu Nieddu, Cannonau Selvaggio, Carignane Rosso, Elegante, Francese, Garnaccho Negro, Garnacha, Garnacha Comun, Garnacha Negra, Garnacha roja, Garnatxa negra, Garnatxa Pais, Gironet, Granaccia, Granaxa, Grenache, Grenache rouge, Kek Grenache, Lladoner, Mencida, Navaro, Navarra, Navarre de la Dordogne, Navarro, Negru Calvese, Ranconnat, Red Grenache, Redondal, Retagliadu Nieddu, Rivesaltes, Rousillon Tinto, Roussillon, Rouvaillard, Sans Pareil, Santa Maria de Alcantara, Tentillo, Tintella, Tintilla, Tinto Aragones, Tinto Menudo, Tinto Navalcarnero, Tocai Rosso, Toledana, Uva di Spagna

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 vinesBody – medium

Acidity – low

Sweetness – dry but fruity

Tannins – medium (-)

Style #2 – old vinesBody – 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

Appetizer Pairings:

See Grenache/Garnacha Appetizer Pairings