Grenache
is grown all over the world, but notably in places such as Spain, France,
Australia, the USA (namely California and Washington), Mexico, Chile,
Argentina, and other South American countries. However, the principal regions
where Grenache are grown include Rhône, Languedoc, Rioja, and Maury. (1) Ampelographical
evidence suggests that Grenache is most likely of Spanish origins. In the major
regions that grow Grenache, the total worldwide acreage is about ~500,000 acres.
(2) Grenache occupies more vineyard acres than any other variety in Spain,
totaling 250,000 acres under vine (That’s almost half the total worldwide
acreage!!). (6) From various sources, Grenache hovers in the top three most
grown red grape in the world- swapping ranks with other candidates like Merlot
and Cabernet Sauvignon. Other names for Grenache include Grenache Noir,
Garnacha, Granacha, Cannonau, Garnacha Blanca, Garnatxa Blanca, White Grenache,
Rool Grenache, Silla Blanc, and Sillina lanc. (1)
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| Grenache grapes. Photo by Josh McFadden License: Creative Commons SA 2. |
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Wine
makers have been known to use Grenache as a stand-alone variety. On its own, Grenache
makes soft, velvety, high-alcohol wines with sweet flavors of ripe raspberry
jam, ripe berries, blackcurrant, and hints of white pepper. (2,4) In blind
tastings, expert taste testers have said that Grenache has a cinnamon and sweet
fruit-roll up flavor profile. Some even say it has a cotton-candy-like
sweetness. Though it smells sugary and sweet, Grenache is a dry wine, which
means that it has no sugar (all the sugar has been converted to alcohol in the
fermentation process). (7) However, when Grenache is grown in Old World
regions, notably in France and Italy, it expresses flavors of dried oregano and
tobacco (2). Nevertheless, it is often combined with other vivacious
grapes. The most notable blending components with Grenache include Syrah, Mourvedre,
Carignan, and Cinsault. (3) When Grenache is blended with these other grape
varieties, it provides additional color, spiciness, and complexity. (4) For the
Rioja, Grenache gives an element of softness to this Spanish varietal. Grenache
is extremely versatile- it can be used in inexpensive wines that offer
immediate satisfaction, but it is also successful in barrel-aged, cellar-worthy
wines that are fairly expensive (and worthwhile!!). (6)
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| A bottle of French varietal Grenache. Photo by Petra de Boevere Licensed under Creative Commons 2.0 Generic |
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In
Chateauneuf du Pape (southern Rhone), Grenache wines are most often produced
from blends as well. Some wineries in this region that have dominating Grenache
crops use 100% Grenache in their wines, while others feature as much as 90% or
more Grenache in the blend. (3) Grenache gives weight and fruit to
Châteauneuf-du-Pape and Côtes-du-Rhône wines. (2) Grenache vines tend to have the
best harvests in dry and hot growing regions. This is what has caused Chateauneuf-du-Pape
to emerge within the last decade as one of the "hottest" categories
in the North American market. (4) Grenache has thick skin and grows in tight
clusters- perfect for the hot, dry, sand and stone soils of Chateauneuf du
Pape. (3) Wines from this region range
from low-alcohol underwhelming yields to high alcohol and high-acid powerhouses
that expel delicious, ripe fruit. It’s been found that Grenache can reach up to
15% alcohol by volume but doesn’t express overwhelming heat on the palate. (3) Grenache,
despite all of its highlights, has been found to lack acid, tannin, and color
in some regions. (8) In this region, the grape has a fairly long growing season
compared to other varietals. It is not as temperamental as the Pinot Noir and
when it comes time to harvest Grenache; more time on the vine typically yields
even better results.
 About 50 years ago, Grenache was introduced to several New World Regions, including Washington, USA. Grenache was one of the first vinifera grapes planted in the state. (5) Grenache has definitely seen resurgence in the state as a demanded varietal. However, the new attraction is Grenache’s role in the GSM blend, or Grenache-Syrah-Mourvèdre wines. As a result (naturally), more wineries across the state of Washington are offering Grenache in a blend or as a varietal wine. US wine makers have a great apt to willingly change their yields and grape varieties to meet domestic demand (as compared to the Europeans who are much more steadfast on their production and who face more limitations in their designated AOCs). With new plantings established, winemakers in Washington have been getting even more experience working with the grape and quality has only improved. Grenache has also been suggested as a great variety for home winemakers. The variety is readily available in fresh-grape form and the price is usually at the lower end of the fresh-grape scale. (6) Making wines from Grenache has been explained in several articles as a winemaking process that is reasonably easy and straightforward. More importantly, the results are typically very rewarding-- even when the wine maker takes risk and experiments.
Fun Facts:
(4)
http://www.wineaccess.com/wine/grape/grenache/
(5)
http://seattletimes.com/html/wineadviser/2018066439_pacificpadviser06.html
(9)
Source:
http://www.forgottengrapes.com/grenache-blanc
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