Chapter 18 - Grenache/Garnacha

Question 1

Basic characteristics of Grenache

Answer 1

• Black grape variety that needs warm climate
• High level of sugar, low acidity
• Low to medium tannins
• Red fruit flavours (strawberry, red plum, red cherry), sometimes spice (white pepper, liquorice)
• Commonly used for rose production
• Often blended with Syrah in France or Tempranillo in Spain to add colour, acidity and tannins
• Many wines are unoaked
• Over time in a bottle, Grenache can develop complex flavours of earth, meat and dried fruit

Question 2

What are the most important production areas for Grenache?

Answer 2

• Southern Rhône: Côtes du Rhone AOC (least expensive, simple, medium-bodied). Côtes du Rhône Village AOC (often higher level of complexity)
• Chateauneuf-du-Pape AOC: full-bodied wines with high alcohol levels. Full ripeness in the region
• South of France: rose and red wines. Minervois AOC: most important appellation in blends with Syrah (provides red fruit flavour)
• Spain: Rioja DOCa and Navarra DO (contributes body)
• Australia: Barossa Valley, McLaren Vale - very old vines that produce outstanding wines. Also used in blends with Shiraz

Question 3

What are the labeling terms in the Rhône Valley?

Answer 3

• Côtes du Rhone AOC: simple, medium-bodied wines for immediate consumption. Mainly from southern part
• Côtes du Rhone Village AOC: Some villages in Southern Rhône can use this appellation. Typically more intensity and complexity in flavours
• Rhône Crus: Some from Northern Rhône (Crozes-Hermitage AOC, Hermitage AOC, Côte Rôte AOC, Condrieu AOC) and Southern Rhône (Châteauneuf-du-Pape AOC)