Grenache — or Garnacha as it's called in Spain — is one of the world's most cultivated red wine grapes. It is the very heart of Châteauneuf-du-Pape, Spain's Priorat and many of Southern France's best wines. Yet it is far less known than Cabernet Sauvignon and Merlot.
That's a shame — because Grenache produces wines with a unique combination of juicy red fruit, warmth and a characteristic spicy sweetness that's hard to find in other grapes.
In short: Grenache produces juicy, warm red wines with strawberry, cherry and spices. Low tannin and high alcohol are characteristic. Fantastic with spiced food and lamb.
How Grenache tastes
- Red berries — strawberry, raspberry and cherry in young wines
- Spices — white pepper, licorice and dried herbs
- Warm fruit — figs and prunes in ripe wines
- Low tannin — softer and more accessible than Cabernet
- High alcohol — Grenache can reach 15-16% in warm vintages
Châteauneuf-du-Pape — Grenache's crown
Châteauneuf-du-Pape in the southern Rhône valley is Grenache's absolute pinnacle. The wines are typically blends with Syrah, Mourvèdre and up to 13 different grapes — but Grenache dominates and sets the style. The result is powerful, complex wines with a characteristic combination of dark fruit, spices and a warm, almost sweet finish.
Gigondas and Vacqueyras are more affordable alternatives from the same area with similar style.
Grenache with food
- Lamb with herbs — the classic Provençal match. See wine with lamb.
- Grilled food — Grenache's fruit works well with grilling. See wine with grilled food.
- Spiced meat — tajine, moussaka and dishes with many spices
- Pizza and pasta — a simple Côtes du Rhône for everyday pasta dishes
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