Grenache or Garnacha? From Spain or Sardinia? Anonymous blending grape or rising star? No doubt Grenache has captured the spotlight. Despite its understated history, stand-alone exemplars have shown the grape’s ability to produce extraordinary wines. Like most grape varieties, Grenache Noir (a red grape) has Gris and Blanc cousins (pink and white grapes), but it is by far the most well-known and widely planted member of the family. From lively rosés to bold reds, Grenache Noir’s adaptability is embraced in both Old and New World wine regions.
Red Grenache wines are typically medium-bodied, with a soft, juicy texture. Often red fruit flavoured – think strawberries, cherries, and raspberries – sometimes with a hint of white pepper. Depending on where it’s grown, Grenache can exhibit additional notes, from citrusy hints of orange peel to herbal aromas like dried oregano. The grape’s thin skin contributes to lower tannins, while the warm climates where it grows best produce wines that are often high in alcohol. Though not intensely aromatic, Grenache can develop complex, savoury notes with age, revealing earthy, leathery tones.
The true origin of Grenache is a topic of debate. Many historians trace it back to Spain, particularly to the Aragón region, where it’s called Garnacha. From there, it spread to Catalonia, Sardinia (where it’s known as Cannonau), and southern France. However, an alternative theory suggests it may have actually originated in Italy’s Sardinia and spread to mainland Europe via trade routes. Nonetheless, whatever its true origin, by the 18th century, Grenache was widely planted across Mediterranean Europe.
Grenache is most celebrated in France as the backbone of the rich, complex blends of Châteauneuf-du-Pape in the southern Rhône Valley. Here, it often makes up over 75% of the blend, alongside Syrah, Mourvèdre and ten other grape varieties. The region’s hot, dry climate and stony soils suit Grenache perfectly, yielding wines of impressive structure and complexity that are smoky and intense with savoury liquorice notes. Châteauneuf-du-Pape wines can age for decades, evolving layers of complexity over time. Outside of Châteauneuf-du-Pape, Grenache is prevalent in the southern Rhône appellations of Gigondas and Vacqueyras, as well as in the Languedoc-Roussillon, where it forms part of the region’s renowned GSM (Grenache, Syrah, Mourvèdre) blends. Grenache is also essential to France’s famed rosés, particularly in Provence, imparting refreshing strawberry and orange zest flavours.
Spain remains a stronghold for Garnacha, particularly in Priorat and Rioja. In Priorat, old vine Garnacha is blended with Carignan to create powerful, spicy wines with intense mineral and floral qualities. In Rioja, Garnacha is often blended with Tempranillo to add fruitiness, body, and aromatic appeal.
Although Grenache plantings in South Africa are still limited, they have been steadily increasing, particularly in regions like Swartland and Paarl, with beautiful old vine examples coming from lesser-known Piekenierskloof. South African winemakers have embraced Grenache for its adaptability to the Mediterranean-like climate, producing wines with bold fruit and robust structure.
What truly makes Grenache shine is its ability to pair with a wide range of foods. Its body and herbal undertones make it an excellent companion for gamey meats and lamb, as well as a wide range of herbs, not to mention lighter meats such as chicken, thanks to its smooth, light tannin. The ripe fruit and sweet spice elements of Grenache are also the perfect complement to BBQ, enhancing the dish’s sweet and savoury components. No matter your style, we’ve got the perfect pairing for you at Belthazar.
