Grenache

History and significance

Originally either from Aragon, Spain or Sardinia, Italy, Grenache’s native land is unknown. Grenache produces fruity, light colored wines with a high alcohol content (averaging at 15%) and low tannin.  Grenache can be both a white or red wine. Ideal conditions are a hot and arid climate with little water, as too much water creates a watery wine with high alcohol but low flavor and also heightens Grenache’s susceptibility to disease. Grenache ripens late and is often harvested last in most vineyards. Grenache is apt to oxidize fast and lose color, so it is often pressed even though this creates more vegetal undertones rather than a full, fruity flavor. Grenache also must ferment at cool temperatures to produce optimum flavor.

Grenache’s original name is “Granacha” in Spanish (Grenache is the French name). In old Spain, Granacha was considered to be of poor quality, and thus only used in blends. Now, Spain uses Granacha as its own varietal.  There is a part of Catalonia, Spain called Priorat where many believe Granacha has grown for 800 years. In Priorat, very old vines of Granacha grow at high altitudes, produce low yields, and ultimately create the richest Granacha known. Grenache also grows in the Dominacion de Origen (like France’s AOC) region in Navarra, Spain.

Spain, Southern France, and the San Joaquin region of California are known to produce the best Grenache, although Australia also produces good Grenache and usually blends it to make port wine. Grenache also blends well with Syrah, though alone Grenache makes excellent rose wines notably throughout France and Spain.  Grenache grows mainly in the Drome and Languedoc-Roussillon parts of France, as their granite soils promote the vine’s growth and creates very sweet juice. Grenache is also grown in Sardinia and Sicily, Italy, Israel, Cyprus, and Washington State. Grenache has not been planted extensively in Argentina yet, though its dry climate and high altitudes may prove beneficial for the grape.

Typicity

Grenache produces wines very suitable for blending because it can add a fruitful flavor and alcohol content to another wine with more tannin. In Australia especially, Grenache has a jam like consistency and flavor.  With a low yield in the vine, more black currant, black cherry, gingerbread, and spices emerge, while with a higher yield, the wine materializes as more vegetal and earthy. The Grenache grown in Priorat, Catalonia generally tastes of blackberries, figs, and hints of tar. This wine is a very dark color with lots of tannins and high alcohol content—sometimes reaching 20%—making it virtually unapproachable unless it is aged or blended. Grenache can sit in the sun for years in wooden barrels and “maderize,” obtaining raison, nut, and cheese flavors.

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