Author: garnacha

By Joanie Métivier.

Known as Garnacha in Spain and Grenache in France, this versatile European grape, formerly known as “tinta de Aragón” or Aragon’s red after its native region, is enjoying a well-deserved return to the spotlight. And here’s a little-known fact: Grenache is the seventh most widely planted grape in the world. For some time now, thanks to praise from wine industry professionals, it’s more widely celebrated than ever before. Not only is it known as a component in acclaimed blended wines, but Garnacha is also featured in single-variety wines, with an unparalleled palette of colors and styles.

European winegrowers are getting on board

Grenache owes its time of glory to a vanguard of talented winegrowers responding to a renewed interest in these wines and showing an unaltered devotion to the tradition of their native terroir—the often unforgiving regions of northeastern Spain and Roussillon in southern France. This tradition is truly a careful loyalty and support throughout the years for this unique varietal, maintaining old and precious vines even when circumstances would rationally require a tear off. Under Protected designation of origin (PDO) or Protected geographical indication (PGI) quality schemed wines, they emphasize each region’s distinctive character and flavour to explore different possibilities. One’s first impression of European Garnacha is often simplicity. It brings to mind fruity, succulent and lightly spiced wines with a clear and bright colour—basically young reds. In reality, Garnacha wines are as varied as the regions they’re produced in. It’s quite the clever and crafty varietal.

Tough European old vines

Garnacha’s versatility lies in its adaptability. Undeniably one of the most resilient grapes in the world, it can survive in inhospitable regions, while resisting unfavourable weather conditions and a host of diseases. While other varieties struggle, producers can generally count on the quality and strength of Grenache. The grape produces concentrated fruit each year, regardless of vintage. This is also why you can find incredible old Garnacha vines, sometimes more than a century old. These valuable vines are not only a reflection and a part of the long history of a specific place, but they are also to be treasured for their concentrated flavors, well-established roots and overall terroir and quality-driven expressions. The added quality and taste is something that can’t be achieved in any way other than the patience and faith to escort such special vines and allow them to age throughout generations. The winegrowers makes the most of these old vines to produce complex, pure and extraordinarily indulgent wines. They are taking the legacy and assets of these vines and vineyards, combined with modern winemaking knowledge, to develop enticing wines. Their goal? To showcase the grape’s multiple facets and the terroirs’ diverse identities.

 

A host of varieties…

Grenache is one of the rare traditional European grapes capable of producing a vast array of wines: red, rosés, sparkling, vins doux naturel, whites… thanks to its varieties: Black (tinta or noir), peluda (or lledoner pelut) white and grey Garnacha.

When I think of Grenache, there’s so much that comes to my mind, but mostly the red wines and always with a pleasant smirk. For me, they are wines of pleasure, starting with always a rich, but vibrant ruby color. In terms of style, I think of freshness and simple elegance from fresh, juicy red fruit aromas, with a touch of warmth in their condition. It has a generous intensity of aromas and taste always with a smooth and soft palate. Even in its concentrated style, it won’t ever get heavy, stiff nor severe, its structure always a smooth, graceful a supple touch. Let’s push the description further.

A brightly coloured selection

• White and grey Garnacha grapes produce intense, rich and brilliant gold-coloured wines with aromas of white flowers, aniseed, ripe pear, brioche and hazelnut notes. While mainly used in blends, white Grenache comes into its own in its single-variety wines with complex aromas, rich textures and seductive spices. White Grenache (Garnacha blanca in Spain) is enjoying a surge in popularity. The white variety is the result of a mutation in the red grape, both are genetically identical. It’s the spirit of a red grape with a white exterior. Like its crimson cousin, it has generated a lot of interest thanks to its textures and flavours.
• Garnacha’s versatility doesn’t stop there— beyond the succulent, brightly colored reds that may range from a rather pale vermillion to deep mahogany in its more concentrated styles, the possibilities are endless!
• Grenache-based rosés are known for their brilliant colour. With floral aromas and notes of ripe berries, these rosés are fresh on the palate.
• Garnacha also represents a significant portion of lightly fortified wine or natural sweet wines, Vins Doux Naturels (VDN) and other fortified wine production in the Roussillon region. These fortified wines wouldn’t be the same without Grenache’s features, whether the grape is red, white, or grey, aged in the oxidative way or not.
• Just to prove how versatile this grape is, it’s even used in sparkling wine production. It’s one of the nine permitted varieties for Cava and we can find other expressions sparingly throughout Europe. The juicy pulp is ideal to provide balance, aromatic character and the required acidity.

Garnacha may be found throughout the whole European classification system, from PGI (Protected geographical indication) quality level, to PDO (Protected designation of origin) quality level with a vast Array of appellations. Those include, but obviously aren’t limited to Calatayud, Campo de Borja, Cariñena, Somontano, Terra Alta and plenty of the Roussillon appellations: AOP Côtes du Roussillon, AOP Côtes du Roussillon Villages, AOP Côtes du Roussillon Villages Les Aspres, AOP Côtes du Roussillon Villages Caramany, AOP Côtes du Roussillon Villages Latour de France, AOP Côtes du Roussillon Villages Lesquerde, AOP Côtes du Roussillon Villages Tautavel, AOP Maury Sec, AOP Collioure, IGP Côtes Catalanes, IGP de la Côte Vermeille, AOP Rivesaltes, AOP Maury Doux, AOP Banyuls, AOP Banyuls Grand Cru. These classifications are of very important interests as they represent not only an acknowledgment of the quality but also offer clear European standards over the style of a specific place, potential in term of excellence. (More info at https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/quality-schemes-explained_en)

A range of food-wine pairings

Imagine a full tasting menu where you can try anything you want. European Garnacha—in all its varieties and styles—can be paired with any course and food from anywhere in the world. Juicy red meat? Get a bottle of old-vine Garnacha. A light seafood appetizer? Nothing’s better than a crisp white Grenache with mineral notes or even sparkling. And why not enjoy a charcuterie plate with your favourite red or rosé? Or a cheese platter with a hardier red or fortified sweet wines? Even add a cava as aperitif and you got a full tasting menu.

So next time you’re at the liquor store looking for the perfect bottle, think of these quality European wines. There will most certainly be a Garnacha to meet your needs, whatever they may be.

About Joanie Métivier.

Sommelier, wine journalist, influencer, whiskey ambassador, Joanie Métivier has several strings to her bow. She is certified CMS (Court of Masters Sommeliers), WSET level 3 with distinction and ISG. These titles will have her obtained a sommelier position at the restaurant “Cellier du Roi”, in Bromont, Canada, with a beautiful and well-diversified wine list that has been rewarded by the magazine “Wine Spectator” for two consecutive years under her care.

Considered the youngest wine columnist in Quebec, you can read her discoveries on her personal and informative blog, Joaniemetivier.com, as well as on her new online magazine, Wine Tourism Mag.

Websites: http://joaniemetivier.com/ & http://winetourismmag.com/

Facebook: https://www.facebook.com/joaniemetivier

Instagram: https://www.instagram.com/joaniemetivier/

Twitter: https://twitter.com/Joaniemetivier

by Christy Canterbury MW

Garnacha, also known as Grenache, is arguably one of the most eco-friendly grapes in the world. It has stood the test of time in its motherland of Spain. Garnacha seeds and leaves have been carbon dated back to 153 BCE, and its first known written reference dates back to 1513.

So, it’s hard to question that Garnacha/Grenache has a sustainable future. The Garnacha/Grenache vine is adaptable, self-sufficient and self-sustaining.

WARM CLIMATE

That is important for where it is predominantly grown today as well as regions that may want to plant it in the future, given climate change. Garnacha/Grenache in all of its color variations – from red to pink (the latter called “Roja” in Spanish and “Gris” in French) to white – is an early budding but late ripening grape. (The downy-leaved Garnacha Peluda is slightly later budding.) So, it needs to be grown in warm climates, where there is less frost pressure at the beginning and end of the growing season. Mediterranean-like climates that are hot, dry and windy are ideal.

WIND FRIENDLY

European winds both help to ripen and to cool down Garnacha grape vines. For example, in Aragon’s Cariñena DOP, the cierzo, meaning “north wind”, is a strong, dry and very cold wind that helps mitigate hot temperatures, especially as the harvest approaches. In the Terra Alta DOP and Roussillon AOP, the cooling winds come from the northwest. The wind is channeled by the Ebro River and called the cerç in Catalonia but is funneled by the Garonne River and called the tramontane in southwest France. Conversely, the garbí wind from the west or southwest helps to warm up the grapes in those areas.

Since it likes to live in warm regions, Garnacha/Grenache needs another ally as too much heat results in wines that are flabby and lacking acidity. That ally is altitude, which effectively provides vines with natural “air conditioning”. This is particularly important in the Spanish regions focused on Garnacha/Grenache. Near the Mediterranean, vines in the region of Terra Alta can climb up to 3,000 feet in the hills. In Cariñena, the vineyards sit between 1,150 and 2,625 feet. Yet the highest vines in the Garnacha/Grenache homeland can be found in Calatayud, where they climb up to 3,700 feet in altitude. (As a comparison, the Premier Cru vineyards of the Côte de Beaune max out just below 1,000 feet.)

DROUGHT RESISTANT

Additionally, Garnacha/Grenache has excellent drought resistance. The vine’s strong roots grow deep into subterranean water tables and don’t depend on rainwater or irrigation (where permitted – not in Europe but often seen in the New World) as heavily as many other vines do.

This drought resistance also helps Garnacha/Grenache grow well in stony or gravely soils that do not hold water well. Yet, Garnacha/Grenache also thrives in more alkaline soils, like those with high limestone content.

RESILIENT TO INCREASINGLY ACIDIC SOILS

The Garnacha/Grenache vine’s malleability in different soil pHs is also helpful because the acidity of all soils become increases over time. This can be due to the leaching of calcium by rainwater – particularly acid rain in urban areas, the addition of fertilizer or simply the natural decomposition of organic matter.

DISEASE PRESSURE RESISTANT

Garnacha/Grenache planting first exploded in the 1850s when oidium, or powdery mildew, arrived in Europe. Happily, Garnacha/Grenache is very resistant to oidium. Though – as a fungal disease – oidium multiplies in warm conditions, bright sunlight inhibits its proliferation. So, there are several factors working in favor of Garnacha/Grenache to resist this particular disease pressure.

Following on the fungal disease train of resiliency, European Garnacha/Grenache is also highly resistant to wood diseases like esca and eutypa dieback, the latter particularly prevalent in the Mediterranean vineyards.

OLD VINE FRUIT

Garnacha/Grenache’s resistance to fatal vine diseases like esca and eutypa dieback, as well as its general resiliency, over the decades in the vineyard makes it eco-friendly. It is good luck that once one has old Garnacha/Grenache vines well-established that fewer vines have to be sent on a convoy to the winery then carted to the vineyard on tractor then watered and cared for until their productive years, generally three years after they are planted. That’s to say that once Garnacha/Grenache is planted, it usually survives well.

Grapevines generally produce their most compelling juice when they are at their peak – meaning, older – age. Thanks to the longevity of Garnacha/Grenache, there are many, treasured, old vines to make flavorful, concentrated wines. After all, just as older people tend to tell more interesting stories, so do older vines.

CARETAKERS

Granted, humans can go into further detail than vines. So since Garnacha/Grenache cannot tell its own story as clearly as humans, it is somehow fitting that they require humans to do their most intensive work. Garnacha/Grenache grown in the home zone of Aragón, Terra Alta and Roussillon is almost entirely bush-trained. This requires hand-tending and backbreaking work as the vines are grown low to the ground. While training is always available, those who have been in the fields the longest perform most of the labor. It’s the survival of the fittest for the vines and the vine caregivers.

ECO-FRIENDLY VINEYARD PRACTICES

It starts in the vineyard with Garnacha/Grenache not needing much human intervention, much less chemical intervention. The birthplace of Garnacha/Grenache is thriving among growers farming under the principles of sustainable, organic and biodynamic principles.

By the way, it’s not just the vines that thrive under these practices, the humans that spend their working lives tending to them do, too. Less chemicals are better for everyone.

ECO-FRIENDLY STYLES

In today’s dramatically fluctuating climate, Garnacha/Grenache is a very versatile wine grape with which to work. Winemakers, rejoice!

One can start at bright whites, move into flavorful rosados or rosés, and eventually segue into varietal or blended reds. (Historically, Garnacha has been a blending grape. Syrah, Carignan and Monastrell/Mourvèdre are common bottle mates, though the sky is the limit.) Then, they can finish up with fortified wines. With Garnacha/Grenache, you have a grape that can accommodate every wine style for the hard-to-predict needs of today’s weather and developing climate patterns – not to mention the swings of consumer preference!

Throughout the spectrum of wines, these can be fresh & easy to drink, show lighter oak notes that engage an extra set of senses but that are ready to drink today or can be wines that you need to stock away for years. There are classic wine styles as well as no or low sulphur wines that are cutting edge and competing within a rarified sector of wines for those “in the know”.

A DIFFERENT KIND OF “ECO” – ECONOMICAL!

Finally, a major bonus of many of these Garnacha/Grenache wines is that they are “eco” in another way. They are “economical”! Many of the wines coming from Roussillon and northeastern Spain are very affordable. If there is any caveat here, it is that because of their inexpensive prices, many of these wines will not be kept to age, even when many of them would benefit from time.

FINAL NOTES

We hope you’re more convinced that ever Garnacha/Grenache vines and its producers are paving the way to a more sustainable way of making wine. As noted at the World Climate Change and Wine Conference with Kofi Annan in Marbella in 2011, Garnacha/Grenache is paving the path for the future.

by HONEST COOKING

To Sommeliers, arguably the most knowledgeable wine people in the world, how do Grenache wines from Europe rank? We chatted with three different wine professionals to hear what they love about these European wines and how they like to pair them with food.

First up, Adelf Moral, a man with many hats. Adelf is the chef, wine director, and co-owner of Topik, along with his wife, in Barcelona, Spain. Adelf’s culinary learning began during his travels as a child. When he had to decide on a first career choice, he wanted something that would always be exciting, so he enrolled in the Escuela de Hostelería de Barcelona. He went on to work in restaurants around Spain, Italy, and Japan. Today, Topik is his playground, a restaurant using a myriad of flavors inspired by Adelf’s global travels while relying on the fresh seafood and old world traditions.

Adelf: “What I like most about Garnacha is its expressiveness, its sincerity as a grape, its terroir, its minerality, and the fact that it is a clear representation of the land.”

What are your go-to pairings in your restaurant with Garnacha wines from Europe?
Adelf: “Wine pairings for Grenache work best with mushroom dishes, stews, game, and steaks.”

These are pairings that are easy to achieve at home or in a restaurant. Once you, as a diner or eater, know what you are looking for and know how to pick out a Grenache wine on a wine list or in a wine shop, you are set! This might be a stretch, but do you remember the first time you tasted a Garnacha wine from Europe?

Adelf: “A moment I remember clearly was when I tasted one of my first Garnacha wines at 18, I remember a wine full of expressions, flavors, smells, a wine that drove me crazy. Since that time I learned to value wines.”

Christian DiNello is a Sommelier at The NoMad in New York City. This Michelin-starred restaurant is lauded near and far for their notable wine list. Christian began his journey at The Culinary Institute of America where he was first introduced to the wide world of wine. Since graduating, he has spent time curating wine lists at some of New York City’s finest restaurants.

Christian: “If I can only say one thing that I love about Garnacha, it’s the grape’s ability to hold richness, weight, and power- without having too much tannin. I didn’t come from a family of wine drinkers, and if they were drinking wine it was probably from a box. Every once in a while, there was a bottle or two around for a special occasion. Once I got into wine, I discovered Grenache and began to bring it to family get togethers. The first time I did, I remember my family members faces, my Mom’s in particular, just shocked at how good it was.”

As a Sommelier looking to pair wine with a table of different foods or diners with different palates, how does a European Garnacha wine make your job easier?

Christian: “I always want to sell a table a wine with complexity and balance. I always think it’s fun to sell an adventurous Cali cab drinker Grenache- you get the richness of fruit and weight, but more game, more spice, less tannin. I think they’re more food friendly in most cases as well. Garnacha works with so many different foods and can bridge gaps, even allowing the Pinot Noir drinker and Cabernet drinker to enjoy the same bottle!”

Hey readers, if you’re hosting a dinner party soon, take notes! Christian’s tip on one bottle for the whole table or an array of foods doesn’t just apply at The NoMad. Take the same approach at home!

Christian: “Not sure what red to serve at a holiday dinner? Try Grenache. All your sides will go perfectly with it as well.”

Do you have any favorite food pairings with wines made from this grape?

Christian: “If you have a Grenache from a lighter vintage or in a lighter style then grilled pork dishes or heavily grilled or roasted poultry with fruit sauces are excellent. If you have a Grenache from a warm vintage, a juicy dry aged steak can take the wine to the next level by adding its smoke and funk, and the texture of the wine will act like a sauce for your steak.”

You’ve tasted a lot of wines already in your career. Do you remember your first taste of the European Grenache grape?

Christian: “I don’t remember my first taste of Garnacha (It was in a college course where I tasted many wines each day- exhausting, I know.)”

Mario Luna is the wine director of Jaleo in Las Vegas, Nevada. It’s a colorful, fast-paced spot by Chef José Andrés that strives to show a modern take on Spanish cuisine. Besides his wine director position, Mario is also a Certified Level Sommelier from The Court of Master Sommeliers. So to say he is passionate about wine is an understatement, he has truly committed his work and spare time to enology. Even though he has a degree in engineering, Mario loves to educate other industry friends and diners on the wonderful world of wine. His goal is to make wine relatable and easy to understand, for any drinker.

What would entice you to put a Garnacha wine on a wine list or choose to sell it in a wine store?

Mario: “After my trip to Spain, I put a lot of Garnachas I tasted on my list in Las Vegas. They are easily identifiable and enjoyable for a lot of different consumers and are a great entry point for Americans to European wines.”

Garnacha wines often tell a beautiful story of the land they come from. Be it Spain or France or elsewhere in Europe, the winemakers take such pride in letting the terroir be expressive in the bottle. Do you have a memorable Garnacha experience where you could taste that expressive storytelling?

Mario: “We were in the wine region of Vinos de Madrid, in a part called the Sierra de Gredos, and enjoyed some of the most expressive, balanced, floral Garnachas I’ve had.”

by Michael Pinkus

Everybody is always talking about, and looking for, the next big thing in the wine world so let the questions rage: Will it be a country? Will it be a grape? Will it be a style? Will it be a winemaker? There are truly no shortage of possible answers – but let’s slow things down a bit and enjoy what’s here and now, but seems as completely new as anything I could suggest. Let me introduce, or maybe re-introduce you to Garnacha (a.k.a. Grenache) wines from Europe.

The Garnacha grape has its roots dug in Europe and; if you have had a Spanish red in the past 10 years or been lucky enough to try something from Southern France, say the Roussillon area – then Garnacha has passed your lips; and you never even knew it – be it in a straight varietal wine or a Grenache/Syrah/Mourvedre (GSM blend).

The European Garnacha found in France and Spain have the fruit of an Australian Shiraz, the drinkability of a California Merlot, the complexity of a Rhone Red, the life changing effect of a Burgundian Pinot. Many times in my wine-life I have been stopped dead in my tracks by a Grenache-based wine; to re-evaluate, to re-taste or even to take a few extra minutes to enjoy it’s depth of flavor – I’d say over the years I have become somewhat of a tough marker when it comes to wines, but Garnacha-based wines continue to impress me with each passing year; and a well-made version can easily top my recommendation lists. A quick look into my cellar inventory showed me that almost 10% of my wines have Garnacha in them – be it a blend or straight up – so I am definitely a convert to the grapes potential for drinkability, dependability and even age-ability.

The next and more important question you should be asking yourself is where should I, as a consumer, be looking to find these great wines?

Quite simply fine wine stores – but more importantly it’s what you should be looking for on the label – I’ll try to make it easy, but sometimes European wines can be a little tricky to decipher, especially if you are used to the simplicity of New World wine labels. Terms like Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) can appear on labels – PDOs are wines “produced, processed and prepared in a given geographical area, using recognized know-how”, while PGIs have another acronym you may have seen or heard of IGP. This designation can go by another acronyms in other countries like Spain (VT – Vino de la Tierra) or France (VDP – Vins de Pays) or probably the most famous one (GT in Italy) …it simple meaning boils down to this: the wines have a specific quality attributed to the area, but may not be made with traditional varieties of the area.  More info by the European Commission at https://ec.europa.eu/info/food-farming-fisheries/food-safety-and-quality/certification/quality-labels/quality-schemes-explained_en

Now Garnacha grows in many places these days, it is actually the 7th most widely planted varietal in the world. You can find it in the US and Mexico, South Africa, Australia (especially in those GSM blends – also known as a Rhone blend) – there’s also some in Italy, Croatia, Algeria, Morocco and Tunisia (but all that equals less than about 12% of the all the Garnacha plantings in the world); it’s traditional home is Europe, namely Northeastern Spain and Southern France. It’s a grape that digs the Mediterranean climate and grows in hot places (you didn’t see the likes of Canada, New Zealand or Germany on this list for a reason). Garnacha is a dry heat seeker grape and enjoys those long hot days and cool nights, which allows it to come to maturity slowly and fully.

The most prolific and oldest regions for quality Grenache in Spain is PDO Cariñena, establishing itself for quality Garnacha as far back as 1932, it continues to lead Spain’s Grenache revolution. The primary industry in Cariñena is wine, so you know it’s not only important but has to be good and they rank 6th in export volume for all Spanish regions. Looking for the Cariñena label designation on the back of the bottle is a giant step in making sure you have some of the best of Spain on your table.

Another Spanish appellation leading the charge for the revitalization of Garnacha is PDO Calatayud, and yet it is one of the newest regions (est. 1990) but with a long history of growing quality grapes; the vines there average 50 years of age and the high altitude mountain vineyards give the Garnacha grapes the great diurnal temperature swing to allow the grapes to achieve their maximum potential.  Other Spanish regions creating hype with Garnacha have less around-the-table recognition, but plenty of “curb appeal” once they get into the glass: PDO Campo de Borja (est. 1990) with its 30-50 year old vines, PDO Somontano (est. 1984) because of its 3 growing areas: mountains, foothills and plains allows it to grow cooler climate varietals as well; and finally, there’s PDO Terra Alta (est.1984) producing a whopping 70% of worldwide white Garnacha. Look for these designations on the back of European wine bottles and impress your friends and family with your new found knowledge of European wines – so little is known about you’ll immediately become the expert in the room.

The Roussillon region of France lies just north of the Spanish border, and Grenache grape dominates the range of wines produced in this southernmost region. Winemaking families that have been in the business for generations, some 25 cooperatives and 350 private cellars—Roussillon offers something for everyone. As the sunniest part of France, it’s no wonder 683,100 hl of wine was produced there in 2017, or an average of 32 hl/ha. Thanks to its unique mosaic of micro-terroirs, the region offers a diverse selection of wines of all colours, specifically 15 PDOs and 3 IGPs for still wine. The dry wines include Collioure, Côtes du Roussillon, Côtes du Roussillon Villages, Côtes du Roussillon Villages les Aspres, Côtes du Roussillon Villages Camarany, Côtes du Roussillon Villages Latour de France, Côtes du Roussillon Villages Lesquerde, Côtes du Roussillon Villages Tautavel and  Maury Sec PDOs and IGP Côtes Catalanes and IGP Côte Vermeille (some Languedoc and IGP d’Oc). There are also vins doux naturels: Rivesaltes, Maury, Banyuls, Banyuls Grand Cru and Muscat de Rivesaltes (which alone does not have Grenache grapes).

Being that Grenache is so versatile and so available it’s time to get it onto your table, share it with friends and get the word out: European Garnacha is great for any and all occasions – and deserves to be the next “in” wine you buy and share … because as the old saying goes everything old is new again.

So the next time you need a generous wine to pair with meat, fish or even fresh salads, think of Grenache, as you will find your perfect match in Garnacha red, white, rosé, sparkling and sweet (VDN or fortified) quality wines from Europe!

Michael Pinkus BIO 

      

By HONEST COOKING

Garnacha, Grenache. Tapas or amuse-bouche. Whatever you call it, wines made from Garnacha grapes are perfect to enjoy with a spread of small bites that are meant to be shared with good company. Here’s how to create the perfect Mediterranean spread of tapas and pair them with Quality Grenache wines from Europe.

First things first, let’s talk about serving sizes. If your tapas and wine spread is meant to act as a dinner made up of many small bites, we recommend about three tapas per person. That means, if you are hosting a group of three, plan on having nine different appetizers from which guests can have at least two servings. If you are just hosting a tapas and wine happy hour, you can scale that down to two dishes per person, or a total of six different tapas options for your party of three.

When it comes to wine and tapas, sometimes mixing and matching is fun. Plan to have a red and a white and maybe a rosé, but three options is not necessary That being said, if you really want to showcase the best of the region, add in a sparkling wine, a sweet wine, and even a fortified wine! There is so much to discover and you will not be disappointed with variety. We like to start with half pours of wine when we are enjoying a spread of different foods. For a longer dinner party that will go later into the evening, account for three glasses of wine per person. If you are serving a quick appetizer event, think one or two glasses per guest and start with smaller pours.

If you’re thinking about serving a large spread and dividing it up between courses, we suggest starting with lighter or sparkling wines and moving into heavier reds, and of course ending with fortified wines and dessert wines. For the food, start the palate off with cold, acidic bites and move into the heavier, warmer carb dishes and finish with any braised meats.

For this guide, we really wanted the wines to shine, so follow along as we take you on an edible and sip-able journey with one of the oldest grapes in the world.

Dry White Wines, Sparkling White Wines, and Starters
From mineral to floral and fruity, the range of a Garnacha white and sparkling wines is vast and we love that. There really is a bottle to go with each type of food.

A traditional tapas dish, spicy saffron shrimp (or prawns), is so good with a glass of cool white wine. The Grenache grape is the perfect thing to compliment the seafood and tone down any spiciness of the dish. The minerality of white Garnacha wines is also perfect with a fresh greens and fig salad, salty nuts, Spanish olives, bean spreads or dishes and creamy cheeses. To keep on the Mediterranean theme, search out a cow’s milk Mahón cheese that hails from northern Spain. It’s a great match for Grenache cava.

Fruity Rosés and Fresh or Salty Foods
There’s something about a Grenache rosé that blows all others out of the water. It’s not bland, meek or boring. These rosés are bursting with fresh fruit aromas that continue to linger on the tongue.

We love to pair these wines with pan con tomate. This well-loved tapas is just bread rubbed with fresh tomato, olive oil and salt. It’s simple and refreshing and becomes even more vibrant when enjoyed with a Garnacha rosé. We also love these cleansing bottles with charcuterie tapas. Nibble on the dry-cured Spanish jamón while you sip and you won’t be able to stop the circle of salty meat and cool, fruit-forward wine.

Light-Bodied Reds and (Pretty Much) Anything
The range from whites to fortified wines from the Grenache grape is truly spectacular. We especially love the different reds that can be quite light-bodied, to something bigger and bold on the palate. When it comes to a spread of different foods, these light-bodied Grenache red wines are our go-to. They are so food friendly and won’t overpower a dish. If you’re only choosing a few bites and one wine for an evening, we highly suggest you choose one of these lighter-bodied reds.

If you’re creating an apero board, this wine will play so effortlessly with everything on the spread. From fresh veggies to roasted eggplant, or a red pepper hummus, the fruit-forward red wine with an approachable palate is the perfect match. These wines are also ideal with seafood dishes that have been tossed in a fresh tomato sauce. We also love pairing these lighter reds with a traditional Spanish tortilla egg dish layered with caramelized onions and sweet peppers.

Full-Bodied Reds and Rich Meats
While these Garnacha wines are bolder, they are so perfectly well-balanced that we don’t tire of their full body like with other big red wines. Their aromas are rich and each sip feels round and full on the tongue.

Enjoy these bigger wines with a grilled steak or lamb bite. Let the richness of the meat mingle with the rich red wine in a playful and delicious way. Patatas Bravas are a tapas favorite for us. With a spiced tomato sauce and maybe even some chorizo too, it’s a comforting dish that deserves a warm and fruity red wine to go with it. These wines are fast friends with harder cheeses, like manchego.

Fortified Wines, Sparkling Wines, and Fruit
Want to finish with something sweet or sparkling? Try a Grenache fortified or natural sweet wine (Vin Doux Naturel, VDN) from the Roussillon region or even a sparkling Garnacha cava, it’s the perfect finish to the spread. We like to enjoy one of the sweet wines with roasted pears or fresh figs with vanilla ice cream. Simple and so beautiful!

OCTOBER 16, 2018 by HONEST COOKING

Partner post: Discover the European grape, Garnacha/Grenache. 
Garnacha aka Grenache aka “The Mediterranean Grape” is one of the world’s oldest grape varietals. Being extremely versatile and delicious, it’s a classic for a reason. This famed can be found growing in countries around the globe, but truly thrives in its hometown European regions in northeastern Spain and southern France.

Garnacha or Grenache, which is it? 
It’s both! Grenache is the name you might often find printed on wine labels outside of the French region or even on GSM blends (guess what the G stands for?), but the locals in Spain will always be calling it Garnacha. Rest assured, whichever you read, it is the same grape. Just like Australia’s Shiraz and Syrah!

No matter what you call it, these grapes thrive in hot, windy, dry Mediterranean climates and pair superbly with Mediterranean foods. Today it can be found growing outside of Europe too, namely in Africa, Australia, and California. This grape has had a long and storied history, but in the last 20 years it has gone through a beautiful transition that we love.

In the past, Grenache has been a grape primarily found in blends. These blends were delicious and quality, but didn’t really give the great grape a chance to shine. Today’s generation of winemakers is giving Garnacha that chance. Combining modern growing techniques with old vines and traditions, vineyards are growing better Garnacha grapes than ever before that really speaks to their terroir and are unique enough to be made into a wine that is all their own.

Are Garnacha wines only red?
Nope! The good news is the Garnacha grape can make some full-bodied whites, very interesting rosés, delicious fortified and sweet wines, exciting sparkling wines, and yes… elegant reds. Fun fact, Grenache is one of two main grapes that can go on to produce red, white, rosé, sparkling, and sweet wines.

Because of its range, there’s no better grape than Garnacha to do a varietal-paired dinner with. Start with a white, rosé or sparkling cava with the lighter starting courses and move on to a bottle of red Grenache with the main course. For a grand finale, finish things off with a sweet, fortified Garnacha wine.

Here’s a further look into the different wines of Grenache.

Whites
Garnacha whites come in a wide range. While all being high-quality, we love that these wines can be dry or sweet, fruity, floral or mineral-forward. Each bottle will express its own region and terroir in a beautiful way.

Rosés
We can count on Grenache rosés to be interesting. (We’ve all had a boring rosé this summer, right? No more!) These wines are made from the red Garnacha grape being pressed and fermented with the skins and stems to give them a vibrant ruby color. You can count on these wines to have big strawberry and red fruit notes and just the right amount of acidity to be refreshing.

Reds
Get ready to have your socks knocked off by Grenache red wines. They are seriously impressive! We love the array of red wines that come from these grapes. From light to medium and full-bodied, there’s seriously one for just about every occasion. When you walk into a wine shop and head to the section with Garnacha wines, you can be sure that the lighter-bodied bottles will be fruit forward with minimal tannins. It’s a great wine with a variety of main dishes, appetizers and cheeses. The full-bodied Grenache wines will have earthier flavors or maybe leather notes, more tannins and even a touch of spiciness on the finish. Each sip will feel fuller and more round on the palate than the lighter reds. We love these wines with braised and grilled meats.

Fortified Wines
Because of the grape’s high sugar content, Garnacha is a perfect grape for turning into a fortified wine. Often made in France, these red or white fortified wines usually go by the name ‘vins doux naturels’. We love to enjoy these wines at the end of a meal in lieu of dessert.

Sparkling Wines
The array is vast, isn’t it? Garnacha grapes can go on to be sparkling wines too. Look for elegant blanc de noirs cava with well-integrated bubbles and fine and delicate fruity aromas. These wines are pleasant and refreshing. We love to kick off a meal with a glass of sparkling wine and easy appetizers or even enjoy some at the end of a meal for dessert. It’s a perfect choice for a celebration wine and it’s super affordable too.

Once picked and pressed, the grapes are fermented at a low temperature and in new oak barrels to keep its fresh flavor profile in tact.