It is the favored grape in the brilliant rose’s of France’s Rhone Valley. It is the most notable grape in the famous red blends of the southern Rhone’s Chateauneuf du Pape. In the Rioja region of Spain, it is blended with Tempranillo to produce rich, full-bodied red wines of great depth and character. And in California, the Rhone Ranges combine it with Syrah and Mourvedre to make their fabulous Rhone blends. What is this versatile red grape of which we speak? Grenache, of course. One of the best grapes varieties on both sides of the Pyrenees, Grenache has its origins in the Aragon region of northeastern Spain. From the 12th to the 14th centuries, Grenache (Carnacha or Garnacha tinta in Spain), spread from Roussillon in France to Sardinia where it was called Cannonau. By the 18th century, the grape was well established in the Languedoc and Provence regions of southern France. According to wine historian Charles Sullivan, California’s first Grenache vines were probably imported by Santa Clara Valley grower Charles Lefranc for his New Almaden Vineyards in 1857. Following Prohibition, Grenache acreage in the Central Valley steadily grew to provide grapes for jug wines and port blends. Having reached the peak of over 20,000 acres of Grenache vineyards in 1974, the popularity of the grape has declined steadily until today there is less than 10,000 acres of Grenache in the state. |
In reality, Grenache was a perfect match for the Central Valley growing conditions of the 1940s-1960s. Grenache is a vigorous variety with the potential of between 10 to 14 tons per acre. The hearty vines thrived in the warm, dry climate and required little if any irrigation through the growing season. The strong, sturdy vines didn’t need staking or trellising as they were head pruned in a “gobelet” shape. The early budding Grenache was hand harvested – a factor that led to the grape’s fall from favor. Grenache vines are quite rigid and inelastic which makes them unsuitable for modern machine harvesting in high production vineyards. Grenache lends itself to a broad range of styles from light and fruity rose’s to deep, rich red table wines. On its own, Grenache can make heady, fruity, concentrated wines with flavors of currant, cherry, and raisin highlighted by aromas of black pepper and licorice. Grenache rose’s are most often pleasant, easy quaffing wines of bright pink color with flavors dominated by strawberry and spice. Grenache is relatively low in tannin and malic acid making it prone to oxidation and a questionable candidate for long term aging. While Grenache has been blended with Zinfandel and Carignane to make post Prohibition “Burgundy” and “Claret” jug wines, the grape really shines when combined with Syrah and Mourvedre to make new, exciting Rhone blends. Many California Rhone blends start with Grenache which provides the foundation of fruitness and freshness. Mourvedre adds structure, color, and strength to the blend while Syrah provides more depth and mid-palate mouthfeel. The versatility of Grenache makes it a terrific wine to pair with a wide range of foods. From rose’ with antipasto, roasted vegetables, and salads, to Rhone blends with richly flavored meats and barbeque, Grenache is truly a wine for all seasons and all reasons. |
Grenache
Grenache Blends
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Grenache Rose’ and Blends
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