Grenache, known as Garnacha in Spain, is the wine that’s on the lips of many of the most forward-thinking vignerons in southern Europe, as exciting up-and-coming cuvées take their place alongside pedigreed traditional styles. With red, white and gray color clones (among others, such as tintorera or peluda), the Grenache grape offers a panoply of possibilities for winemakers working in the mountains or by the sea, on schist, granite, limestone, clay and pebbly soils. From lissome, fresh whites to concentrated, brooding reds, there’s a European Grenache/Garnacha for every palate.
In northeastern Spain and the Roussillon Geographical Indications in the south of France, Garnacha and Grenache soak in the sun, while poor soils, old vines and low yields coax flavor and structure from each unique site. The Protected Designations of Origin (PDOs) and Protected Geographical Indications (PGIs) of these regions guarantee the European Union’s standards of quality and provenance in each bottle: The wines honor the taste, diversity and traditions of each place of origin.
Look for Garnacha from DO Calatayud, DO Campo de Borja, DO Cariñena, DO Somontano and DO Terra Alta in Spain, or Grenache from the Roussillon appellations of AOP Côtes du Roussillon, IGP Côtes Catalanes, IGP Côte Vermeille, AOP Collioure and AOP Maury Sec, among others for excellent dry wines. These places are leading the way with high-quality light-, medium- and full-bodied reds, whites and rosés.
Light-bodied white Garnachas are fresh, crisp and minerally, sporting apple, peach, lemon, quince and saline flavors; chalky soils and Mediterranean breezes nurture these qualities. Full-bodied white Grenache feels plump, rich and rounded, with notes of citrus oils, honey, flowers, currants and melon, promoted by warmer sites and concentrated grapes.
Dry rosé Garnacha/Grenache is a perfect springtime sipper, and dark, ripe versions coexist with fresh, fruity ones. Rosé lovers can expect refreshing, mouthwatering wines with flavors and aromas of strawberry, watermelon, rhubarb and rose. These rosés, along with the whites, are a friend to raw and grilled fish, shrimp and scallops, with heavier styles playing off chicken, barbecued pork, grilled vegetables and mushrooms.
The Grenache-based reds of northeastern Spain and southern France also arrive in light- and full-bodied styles. Higher elevations, limestone soils and carbonic maceration encourage fresh, fruity and bright wines, showing cherry, strawberry, raspberry and pepper in the glass. They’ll make the match with duck, chicken and pasta in sweet or spicy sauces. Rich, robust, structured Garnacha reds draw power from dark schist and rocky hillside vineyard sites with abundant sunshine. The lush blackberry, currant, allspice, anise and tobacco elements call for grilled or roasted beef and pork dishes.
For a weeknight dinner, holiday potluck, intimate soiree or beach day, there’s a European Grenache or Garnacha to elevate the occasion.
