26 Facts About Grenache

Characteristic flavor profiles on Grenache include red fruit flavors with a subtle, white pepper spice note.

Grenache wines are highly prone to oxidation, with even young examples having the potential to show browning coloration that can be noticed around the rim when evaluating the wine at an angle in the glass.

Wines made from Grenache tend to lack acid, tannin and color, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut.

Grenache is used to make rose wines in France and Spain, notably those of the Tavel district in the Cotes du Rhone and those of the Navarre region.

Early Australian Grenache was a main component in the sweet fortified wines that was the lynchpin of the early Australian wine industry.

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Grenache vine is characterized by its strong wood canopy and upright growth.

The vine's drought resistance is dependent on the type of rootstock it is planted on but on all types of rootstocks, Grenache seems to respond favorably to some degree of moisture stress.

Grenache prefers hot, dry soils that are well drained but it is relatively adaptable to all vineyard soil types.

The strong wood canopy of Grenache makes the vine difficult to harvest with mechanical harvesters and pruning equipment, and more labor-intensive to cultivate.

Over centuries, the Grenache vine has produced color mutation vines with berries of all range of colors.

In Southern France and Sardinia, the mutants Grenache Rose and Grenache gris are found making pale rose and lightly tinted white wines.

Grenache is often used as a blending component, adding body and sweet fruitiness to a wine.

From French nurseries, Grenache has become the fourth most widely propagated vine with more than 23 million cuttings sold since 1998 according to French ampelographer Pierre Galet.

In France, Grenache is most widely associated with the wines of the Rhone and southern France.

Today Grenache is most widely planted in the Languedoc-Roussillon region where it is widely blended with Carignan, Cinsaut, Syrah and Mourvedre.

In Chateauneuf-du-Pape, Grenache noir is the most common variety of the 13 permitted varieties, although some producers in recent years have been using a higher proportion of Mourvedre.

Grenache produces a sweet juice that can have almost a jam-like consistency when very ripe.

The characteristic of French Grenache-based wines depends largely on the selection of its blending partners and can range from the spicy richness associated with Chateauneuf-du-Pape to the chewy fruitiness associated with basic Cotes du Rhone Villages.

Grenache is known under various name in Italy, like Alicante, Tocai rosso, Guarnaccia, Bordo, and Vernaccia Nera.

Sizable plantings of Grenache are found in Cyprus and scattered among the Greek islands.

Grenache Noir came to the Cape in the 19th century but was only confirmed as such in the early 1900s by a Stellenbosch University professor.

The rising popularity and success of the Rhone Ranger's movement has brought greater attention to the variety and more plantings of Grenache are popping up every year in places like Mexico, Chile, Argentina, Uruguay and South Africa.

Grenache-based wines tend to be made for early consumption with its propensity for oxidation make it a poor candidate for long-term aging.

Characteristic notes of Grenache are berry fruit such as raspberries and strawberries.

When yields are kept in check, Grenache-based wines can develop complex and intense notes of blackcurrants, black cherries, black olives, coffee, gingerbread, honey, leather, black pepper, tar, spices, and roasted nuts.

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Grenache is known under a variety of synonyms across the globe.