Grape Background

Grape Origins

Grenache is a grape of Spanish origin, though like many grapes it is not without debate. Mas and Pulliat (1875 - 5); Viala and Vermorel (1901 - 10); Galet (2000), and Lovicu (2006) points out that Cannonau is of Sardegna (Sardinia) origin. Jancis Robinson, et al. points out in her book Winegrapes (2012) that the analysis of literature makes both regions equally plausible; however, based upon the multitude of morphological mutations, including color variants, and increased genetic diversity, Spain is the more likely origin.

• Spain 
• France
• Australia
•  United States

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The earliest mention of Grenache in Spain is from 1513 in Gabriel Alonso de Herrera’s Obra de Agricultura (Treatise on Agriculture) under the name Aragones. The probable original cultivation area is in Aragon or the neighboring regin of Catalonia1. Given that Grenache is a hardy vine that is drought tolerant, it was widely planted in northeastern and central Spain and long considered a "workhorse" grape; however, it was not heralded for quality wine. Between the late 1980s and 2011 Spanish plantings dropped from 170,000ha to 63,000ha, allowing France with its 87,723ha to assume the mantle as the world's largest source of Grenache. More recently, with the success of the Gernache-based wines from Priorat in Catalonia (as well as the emerging international attention given to the New World Rhone Rangers), plantings have increased. Today Garnacha is the third-most widely planted red grape variety in Spain, behind Tempranillo and Bobal. Interestingly, Grenache was not planted in Rioja until 1901.2 This was after the phylloxera blight of the mid 1800’s.

​Other growing regions include Madrid, Tarragona, Teruel, Toledo and Zaragoza, and it is considered a main variety in the Denominación de Origen: Ampurdán-Costa Brava, Calatayud, Campo de Borja, Cariñena, Costers del Segre, La Mancha, Méntrida, Penedés, Priorato, Somontano, Tarragona, Terra Alta, Utiel-Requena, Valdeorras and Vinos de Madrid.11

​From Spain, Grenache traveled to the Southern Rhone region in the 17th and 18th century via Burgundian wine merchants who were seeking a blending variety to add body and alcohol content to their light body wines. In particular it was widely planted in the Châteauneuf-du-Pape, Gigondas and Vacqueyras regions. As of 2016, Grenache was France’s third-most planted red wine grape.3

The absence of phylloxera has allowed Australia’s Barossa region to develop some of the oldest Grenache and Syrah plantings in the world. The first plantings brought to Barissa were from Perpignan in 1832 via the collection of James Busby, who is considered the Father of Australian Wine. However more significant was Dr. Christopher Rawson Penfold’s introduction of plantings to South Australia from the South of France in 1844.4 From a stylistic perspective, Grenache was originally used to create fortified wines, a method that was predominant until the 1960’s. When tastes changed to drier table wines, plantings of Shiraz, and later Cabernet Sauvignon, became more common. However, in recent years growers have recognized the beauty of the ripe, spicy, cherry and raspberry-scented characters that single-varietal Grenache can yield.5 Winemakers have also used old vine plantings in South Australia to produce a Grenache, Syrah and Mouvèdre (GSM) blend.

Grenache is not a common varietal in the United States, though there are quality examples produced. The grape was probably first introduced to California in 1857 by Charles Lefranc, a prominent Santa Clara wine grower. Its versatility made it popular in the late 1800s. After Prohibition, acreage in California's Central Valley grew, and the grape was used to make dessert and rosé table wines. However, the grape’s acreage remained fairly small relative to other grapes. In the late 20th Century, there was a slight uptick in plantings along the California Coast as part of the Rhone Rangers movement. (www.rhonerangers.org/)

Growing Characteristics

• Common Mutations
• Climate / Rainfall/  Soil
• Disease
• Harvest

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Common Mutations: Same DNA Profile

• Garnacha Blanca
• Garnach Gris

• Temperature: Grenache thrives in long growing season of the Mediterranean climates found in Winkler Region III and Winkler Region IV.
• ​ Wind Tolerance: Grenache is a wind-tolerant varietal. This has allowed it to do well in its homeland of the Mediterranean given the Mistral Wind, a strong, cold, northwesterly wind that blows from southern France and funnels through the Gulf of Lion.
• Rainfall: The varietal can tolerate as little 10 inches per year of rainfall and makes better wine when under water stress. Too much rainfall or irrigation can cause losses in potency, complexity and flavors.
• Soil:
  • High Vigor potential: Medium to fine textured soils of sandy loam to clay loam.
  • Low vigor: Sandy soils and is especially ideal for winemaking if planted in well-drained schist or granite soil.

• Highly susceptible to Eutypa dieback and moderately susceptible to Phomopsis and Botrytis shoot blight in cool, wet springs.
• It has moderately compact clusters, which are prone to bunchrot near harvest.

Yield
Grenache can be vigorous, so maintaining low yields is essential to producing structured wine.

Harvest Period: Late-ripening

Harvest Technique:
Often Grenache is hand-harvested as mechanical harvesting is difficult for the varietal.

​Harvest Brix
High Sugar Content of 19 - 22° Brix (late harvest in the Upper 20’s)

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Wine Styles

Winemaking

Protective wine making is used to preserve the fresh fruit notes of Grenache wines.

• Skin and Stem
• Fermentation 
• Malolactic Ferm
• Blending
• Maturation

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• Grenache lacks anthocyanins. To intensify their percentage in the final wine, the Saignée method is used to “bleed off” some of the juice. The juice that is bled off is used to make rosé wine. For more on rosé production visit: hawaiibevguide.com/rose-wine.

• Destemmed and whole cluster fermentation are common.

• Cold-soaking is commonly used to add more color and get better tannin and phenol extraction from the thin skins and promote red fruit flavors.

​• Gentle cap management is used, as too much skin contact will create excessive bitterness. The skin is typically removed after fermentation.

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• Inert containers of stainless or cement are typical, but old oak may be used.
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• Grenache traditionally contains low malic acid, so secondary (malolactic) fermentation is not required.

• Blending with heat tolerant varietals of Carignan and Mourvèdre can provide greater tannin, additional color and fresher fruit flavors to the blend.

• Maturation occurs in inert containers, including old oak foudres.
New oak can overwhelm the fruit flavors.

​• Maturation time can vary depending on style and region
requirements.

Wine Styles and Blends

• Wine Characteristics: Single Varietal
• GSM Blend /Rhone Blend
• Rioja Blend

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Single Varietal wines are more rare than blends
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• Sugar: Dry
• Body: Medium-Full Body
• Tannins: Medium
• Acidity: Low
• ABV: High 14.5 - 16%

• Cranberry, Strawberry, Red Plum, Cherry, Tarragon, Blood Orange, White Pepper. Flavors can become jammy if the grapes are more ripe.
• Garrigue, a flavor note created by the presence of alpha-pinene, is associated with the low-lying vegetation of lavender, juniper, thyme, rosemary and sage that grows in the limestone soils in the Mediterranean. The term is also known as garig in Croatia, maquis in Corsica, macchia in Italy, and is similar to the chaparral in California, matorral in Chile, fynbos in South Africa, and mallee in Australia.
• With age, the wine can develop notes of caramel, dried fruit and hazelnut.

​Rhone Blend (Grenache, Syrah, Mourvèdre aka GSM Blend)

• Northern Rhone: More Syrah
• Southern Rhone: More Grenache
• Approach to blending:
  • Syrah provides additional color, tannic structure, spice, and notes of blueberries to the red fruit flavors of the Grenache. However, Syrah can struggle to grow in hotter vineyards.
  • Mourvèdre adds tannins, color, black fruit flavors, and  gamey and meaty aromas that are coveted by some producers, especially in Chateauneuf-du-Pape. It also does well in warmer climates.

​Australian blend
Shiraz and Grenache

Rioja Blend

• Primary Grape: ​​Tempranillo 
  Tempranillo adds structure and tannins.
  
• Accessory Grapes: Grenache, and Carignan  

• Côtes de Provence Rosé ​ 
• ​Fortified wine (Vin doux natural)

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• Primary Grapes: Grenache, Syrah, and Mourvèdre
• Accessory Grape: Cinsault though not always used in a rosé, can provide additional red fruit flavors.

​​Similar to a Rhone Blend and most popularized by the rosé from Côtes de Provence, many French Rosés are made from this blend.

​Fortification of this style of wine occurs during fermentation. Both unaged and aged versions exist. Aging typically occurs in demijohns.

Serving

Red Table Wine Serving and Food Pairings

• Temperature: 60-68 °F
• Glass Type: Red Wine
• Decant: 30 Minutes
• Cellar: Can be aged for 10+ years, depending on the style.

• Protein
• Fruits & Vegs
• Herbs and Spices 
• ​Cheese
• ​Desserts
• Culinary Styles

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• Lamb, beef, veal, pork, chicken, duck and venison.
• Techniques: Grilled meats, vegetable forward stews, and casseroles of beef and pork.

• Tomato and tomato sauce

• Herbs de Provence (lavender, thyme, rosemary)
• Dried aromatic herbs like basil, tarragon, savory, marjoram, oregano, and bay leaf
• Asian 5-spice and cumin
• Paprika

•​Light cheeses like goat cheese and brie

•Chocolate desserts with berries

Styles

• Less spicy styles of Asian cuisine
• Spiced and herb-heavy dishes
• Pasta with tomato sauce

Chef Note by Jamal Lahiani

• Portuguese bean soup or a proper goulash.
• Milder curries, Moroccan tajines, and Andalusian foods cooked with prunes or dried fruits.
• Push the boundaries with a bold vegetarian composition of smokey eggplant compote with nutty and spicy romesco sauce scattered with a bright and chewy mix of green olives and diced potatoes.

 Rosé Serving and Food Pairings 

• Protein
• Fruits & Vegs
• Herbs & Spices
• Cheese
• Culinary Styles

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​Chicken; white, light-flavored fish; shellfish

​Apples and other fresh fruits, walnuts, mild and refreshing leafy greens, olives

•Herbs de Provence: Lavender, thyme, rosemary
•Dried aromatic herbs like basil, tarragon, savory, marjoram, oregano, and bay leaf

​Light cheeses like goat cheese and brie.

Styles

• Bistro food and other light faire including salads and ratatouille
• Provençal style foods rich in flavors like olives, garlic and oily fish like anchovies or grilled sardines.

Growing Regions

Single Varietal Regions

• Winkler Region III
• Calatayud DO (Winkler IV)
• ​Priorat DO (Winkler Region IV)
• Cannonau di Sardgena  (Winkler Region V)

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Images by DOCA Priorat

Images by DOCA Priorat

Image by European Garnacha/Grenache Quality Wines

Images by DOCA Priorat

Southern Rhone Grenache Based Blend (Winkler Region IV)

• Rhone and Chateauneuf du Pape
• Gigondas and Vacqueyras
• Tavel and Lirac

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Image from Inter Rhone © Christophe Grilhé

Image from Inter Rhone © Thomas O'Brien

Image of Tavel from Inter Rhone © Christophe Grilhé

Image of Lirac from Inter Rhone © Christophe Grilhé

• Sardinia

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Image by Consorzio di tutela Vini di Sardegna

Image by Consorzio di tutela Vini di Sardegna

Languedoc - Roussillon Grenache Blend (Winkler Region IV)

• IGS Pays d'Oc and ​Languedoc AOC
• La Clape AOC and Pic Saint Loup AOC
• Côtes ​du Roussillon and Côtes de Provence​ 

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Image of Pic Saint Loup

Image of La Clape

Image from Vins de Provence

 Citation and Resources
1. Clarke, O., & Rand, M. (2007). Garnacha Tinta/ Grenache Noir. In Oz Clarke's grapes And wines: The definitive guide to the world's Great grapes and the wines they make (pp. 92 - 100). Harcourt.

2. Robinson, J., & Harding, J. (2015). Grenache Noir. In The Oxford Companion to Wine (Fourth ed., pp. 1659 - 1660). Oxford, United Kingdom: Oxford University Press.

3. Anderson, K., & Nelgen, S. (2020). Which wine grape varieties are grown where? (Revised ed.). Adelaide, South Australia: University of Adelaide.

4. Radden, R. (n.d.). Wine literature of the world. Retrieved August 22, 2021, from https://wine-literature.collections.slsa.sa.gov.au/grapeswines.htm

5. Wine Australia. (n.d.). Grenache. https://www.wineaustralia.com/market-insights/regions-and-varieties/grenache.

6. U. C. Davis. (n.d.). Wine Grape Varieties in California. Wine Grapes Varieties in California. http://iv.ucdavis.edu/files/24333.pdf.

7. https://winemakermag.com/article/331-grenache-varietal-focus

8. U.C. Davis. (n.d.). Wine Grape Varieties in California. Wine Grapes Varieties in California. http://iv.ucdavis.edu/files/24333.pdf.

9. Spaziani, G. (n.d.). Grenache: Varietal focus. WineMakerMag.com. https://winemakermag.com/article/331-grenache-varietal-focus.

10. Robinson, J., Harding, J., & Vouillamoz, J. (2012). Garanacha. In Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours Kindle Edition (pp. 879–882). essay, HarperCollins Publishers Inc.

11. Wine Grapes varieties. (2021, August 21). Retrieved from https://www.foodswinesfromspain.com/spanishfoodwine/tools/foodpedia/wine-grapes-varieties/index.html?filtro=g

European Garnacha/Grenache Quality Wines: garnachagrenache.com