Grenache

\Gray-NASHSH \ (French) Traditionally Grenache has mostly been planted in the warm Central Valley of California to produce fruity, easily drinkable reds and rosés. But the emergence of Rhône blends has sparked an increase in plantings of Grenache in other California appellations like Santa Barbara and Monterey counties. Grenache’s ability to produce in warm climates has made it a workhorse varietal not only in California, but also in Oregon and Washington.

Grenache’s sweet berry character, makes it a successful candidate for rosé wines, especially those from the southern French appellations of Tavel and Lirac. Used as a component in some Northern Rhône reds, nearly exclusively for Rhône rosés and as the primary component in nearly all Southern Rhône red blends, Grenache is probably most notable as the base varietal for Chateauneuf du Pape, Cotes du Rhône and Gigondas.

Grenache-based wines tend to be high in alcohol, with attractive fruit qualities in youth. This hairy-leafed vine produces grapes naturally low in tannin and in color. In the few instances in which Grenache is grown on infertile soil with very limited yields, it can produce impressive, crimson-pigmented wine, with rich fruit character.

Although some 100% varietal wines are produced from Grenache, particularly in Spain's Rioja and from some "old vines" plantings in California, the grape is most often found playing a supporting role in blended wines. Throughout the Mediterranean, California, Oregon, and Washington Grenache is partnered with a long list of varietals, including Tempranillo, Syrah, Mourvèdre, Carignan and Cinsault.

Its strength is its ability to grow in arid and windy conditions, and it’s particularly suited to warm coastal regions of California, Spain and France. The most planted grape in Spain, where it is known as Garnacha, it is found in almost every region of that country. When blended with Tempranillo in Rioja, Garnacha can provide the wines of the region with body .