Called Grenache in France and Garnacha in Spanish-speaking countries, this variety plays a vital role in many red blends. It is also used as the main variety in many of the world’s best rosés.
In both southern France and northern Spain, in the Rhone Valley and Rioja, respectively, Grenache is a very popular variety that is used to make wines of diverse styles. From commercial wines made in large volumes and low quality due to its tendency toward vigorous plant growth, to rosés, fortified wines, and even some icon blends from Rioja and Priorat in Spain or those of Gigondas, Vacqueyras and Châteauneuf-du-Pape in France.
But this chameleon of a variety has not only made a name for itself in the Old World. Wine producing countries such as Australia, United States, and Chile have gradually been making headway thanks to the work of producers who have begun vinifying it with the care it deserves.
Originally from Spain, and specifically from the Aragon region, Garnacha, is known for offering medium-bodied wines with high alcohol and moderate acidity, flavors of sweet, ripe, jammy fruits such as raspberries and strawberries with aromas of black pepper, cinnamon, and floral notes of violets. It is a Mediterranean variety that grows very well in warm climates, although it runs the risk of producing many clusters, whose grapes can easily produce very high alcohol, and therefore, they need good management.
Thanks to its natural sweetness and soft tannins, Garnacha works very well in blends, because it adds fruitiness and juiciness. This is clearly reflected, for example, in the well-known GSM (Grenache, Syrah, and Mourvèdre) blends in Languedoc, France, and in the New World. In the case of wines from Rioja, in Spain, Garnacha is used to soften and add aromas to Tempranillo, while in Côtes du Rhône, it may be vinified on its own, although it is usually blended with a bit of Carignan, Syrah, or Mourvèdre.
The ever-versatile Grenache is one of the most popular varieties for blending in rosé wines, due to its perfume, semi-transparency, and elegance. It is much used in the rosés from Provence, where it delivers distinctive notes of honey, orange peels, and strawberries. Made in a similar style, the Marques de Casa Concha Rosé is a blend of 90% Cinsault and 10% Garnacha from the Itata Valley and is characterized by its light apricot color, aromas of pomegranate and cantaloupe, and its dry, warm palate with delicate mineral notes.
Unlike the red wines from Priorat, which can benefit from long aging, rosés made with Garnacha meant to be drunk young, within just a few years. Regardless of aging, serving grenache wines lightly chilled will help reduce the sensation of high alcohol, making them more refreshing and pleasing to drink. Garnacha pairs very well with red meats, cheeses, vegetables, and dishes with liberal use of herbs and spices.
