Originating in Spain, Grenache (Garnacha) is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Australia, it is typically used in "GSM" blends with Syrah and Mourvèdre. The characteristic notes of Grenache are berry fruits such as raspberries and strawberries. When yields are kept in check, Grenache based wines can develop complex and intense notes of black currants, black cherries, black olives, coffee, gingerbread, honey, leather, black pepper, tar, spices and roasted nuts. When yields are increased, more overtly earthy and herbal "garrigue" notes emerge. Reds using Grenache work really well with spicy, Asian dishes and roasted meats. Many of France's light and fresh Provence rosé wines use the Grenache grape as a major component in their blends (often with Cinsault and Mourvedre) and these are perfect with grilled seafood, classic with Bouillabaisse, cured hams like Prosciutto or Serrano, or a vegetarian tomato & peppers ratatouille. The intense, darker tinted Tavel & Lirac rosés from the southern Rhone are well known in France, but UK consumers can't seem to get past the dark colour, thinking it must be a sweet wine! An actual sweet, fortified red wine using Grenache is also produced in Banyuls, Roussillon, close to the Spanish border and is ideal with dark chocolate desserts. Outside of its home base in France and Spain, Grenache is also found in the USA, South Africa, and in Sardinia (where it's called Cannonau).
