Pronounced gra-nahsh or graynahsh. A grape varietal used in the production of white, red, and rosé wine. The red version is referred to as Grenache Noir, the white version is Grenache Blanc. When wine is labeled Grenache, the wine is red. Grenache is also used to create rosé blends but is labeled accordingly. The origin of the Grenache varietal is unclear. Thought to be Spain, it is the country’s most planted black grape and is pronounced Garnacha. France’s Rhône region produces red and rosé wine (Tavel and Lirac) with the Grenache grape. The grape varietal is also grown in the United States, France, Australia, North Africa, Morocco, Algeria, Corsica, Israel, and Sardinia.
Grenache is thought to be the worlds most planted grape used in the production of red wine. It is traditionaly blended with varietals such as Cinsaut, Carignan, Mourvédre, Syrah in the Rhône region of France, Tempranillo in Spain, and is the key ingredient in Rioja when blended with Tempranillo. Grenache is the primary grape of Châteauneuf-du-Pape.
Also known as: Grenache Noir, Garnacha, Garnacha Tinto, Garnacho Tinto Cannonau.
Characteristics: Characteristics vary widely, from a light, sweet, pale, fruity red to a thick, hearty, peppery red. Grenache wines are typically oxidized with strong vanilla aroma in Spain. Other characteristics may include floral, tea, and spicey overtones, low in tannins.
Food pairings: Bacon, barbecue beef/poultry/pork, Chinese cuisine with beef, moo shoo pork, meat couscous, creole steak/gumbo, Indian cuisine (excuding fish dishes), Italian cuisine, lasagna, Mexican cuisine, pizza, potato salad, cheese soufflé, cajun cuisine, calzone, cannelloni with meat, lamb, pork, veal, eggplant, pasta, and red snapper.