Grenache
red · Medium intensity · Medium body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Medium
Body
Low
Acidity
Low
Tannin
Dry
Sweetness
High
Alcohol
Medium
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Cement or large wood at 28-32°C; whole-cluster fermentation traditional in CdP; semi-carbonic for earlier-drinking wines; shorter maceration (8-15 days)
Oak
Traditional: large old oak foudres (20-60hL) 12-24 months, minimal new oak flavor. Priorat: French barriques 20-40% new. New oak generally avoided for pure Grenache.
Key Tells
- •High alcohol with medium body but low tannin and low acidity — deceptively light for its warmth
- •Red fruit dominant (strawberry, raspberry) with herbal garrigue
- •More body and alcohol than Pinot Noir despite similar pale-ish color
- •White pepper note (shared with Syrah but in a softer context)
- •Candied/jammy fruit quality at higher ripeness
Often Confused With
Food Pairings
Leg of lamb with Provençal herbs — garrigue in wine mirrors herb-crusted lamb
Ratatouille — Mediterranean vegetables complement herbal, earthy character
Cassoulet — rich bean and sausage stew matched by body and warmth
Paella with chorizo — Garnacha's Spanish origins make natural cultural pairing
Modern
Serving