Also called Garnacha (in Spain) or Cannonau (in Sardinia). Of Spanish origin, it is one of the most planted grape varieties in the world, a grape variety of quality. It requires sunny, hot and dry climates. Grenache is the fruit! Lots of fruit and sunshine offering warm and alcoholic wines. Sometimes vinified on its own, it is often combined with other grape varieties with complementary qualities, such as Syrah/Shiraz, Mourvèdre, Carignan or Cinsault. Red and fortified wine is produced and it is above all the preferred grape variety for rosé wines.
Unremarkable, it is the structure of the wine and its concentration that determines the agreement. The supple versions (côtes du rhône) are suitable for poultry and white meats, while the more full-bodied wines made from blends accompany red meats in sauce: leg of lamb, large game in stew, beef bourguignon...
Ideal as an aperitif with dry sausages, carpaccio and raw vegetables.
During barbecues, it accompanies grilled fish (tuna, salmon) and shellfish
It goes well with Provençal cuisine (small stuffed dishes), spicy oriental cuisine (tajine, moussaka...).
Fortified wines that are bottled without oxidation accompany chocolate desserts (milk or dark chocolate).
Those matured in contact with the air, the rancios, marry well with praline, coffee and nougatine desserts. These wines also go well with blue-veined cheeses (Roquefort, Morbier, Blue).
Like Pinot, this grape variety exists in grey and white, but most of the time it is called Grenache Noir. It is a grape variety that is very resistant to drought and can be found in hot sunny vineyards. In France, it is the second most widespread red grape variety.
→ Red wine: If vinified on its own, the ageing potential of the wine produced is limited, which is why it is often combined with other grape varieties richer in tannins to prolong ageing, such as Syrah for example.
Fruity par excellence, it brings structure, power and aromatic concentration. Generally rich in alcohol, it produces heady wines, like Châteauneuf-du-Pape.
→ Forified wine (sweet wine): The addition of alcohol is used to interrupt the fermentation to allow the residual sugar to be retained. This produces wines with a beautiful aromatic complexity sublimated by the House of Lafage, among others.
Depending on the region and country, Grenache is also called Garnacha, Granaxo, Cannonau, Alicante, Aragonés, Bois Jaune, Carignane Rousse, Gironet, Lladoner, Mencida, Navarra, Ranconnat, Redondal, Retagliadu nieddu, Rivesaltes, Rouvaillard, Santa Maria de Alcantara, Tinta Menuda, Tinto de Navalcarnero or Tintore di Spagna.