US Grenache: Panel tasting results

Jusden Aumand, Zach Geballe and Amanda Reed tasted 63 wines, with 4 Outstanding and 34 Highly recommended

US Grenache: Panel tasting scores

63 wines tasted

Exceptional 0

Outstanding 4

Highly recommended 34

Recommended 25

Commended 0

Entry criteria: producers were invited to submit their current-release red Grenache wines, made using at least 75% Grenache, from any US appellation

Scroll down to see the top-scoring wines from our US Grenache panel tasting

Grenache Noir, known as Garnacha in Spain and Cannonau in Sardinia, is the seventh most widely planted wine grape in the world, according to the most recent data from the OIV (International Organisation of Vine and Wine).

But how often does one drink it as the star of the show? Over the centuries, Grenache has mostly been relegated to appearing in blends, sometimes in unspecified quantity, with other grape varieties.

Those blends have ranged from very basic table wines to some of the most prestigious wines in the world, such as those of Priorat in Catalonia, Spain and Châteauneufdu-Pape in France’s Rhône valley.

In the last 40 years, however, we’ve seen an increasing number of examples of Grenache proffered solely on its own merit. And more recently, in the last decade or so, the renown of Grenache bottled as a single varietal has really gained momentum.

In the USA, this trend has been spearheaded primarily by California, Oregon and Washington state, generally in hotter regions where Grenache can naturally ripen later. An abundance of sunshine is ideal for this thin-skinned charmer.

Mesmerising variety

Grenache is quite adaptable, as experienced in this tasting of 63 wines. Cooler climates and higher elevations generally keep the alcohol levels reasonable.

The result is more red-fruited offerings marked by restraint, balanced acidity and judicious use of oak. Conversely, in warmer regions, Grenache shifts closer to intense black fruits and lots of extraction, density, alcohol and power.

In many instances, extended ageing before release helps balance these wines for the long term. The wines that achieved higher scores from the judging panel, regardless of style, had a few things in common – in particular, clarity and purity of fruit.

Grenache can ripen beautifully and yield juicy, succulent red and black fruit flavours and aromas. Furthermore, the complexity that highlighted herbal and floral characteristics in the fruit was commended by the judges.

Top examples of Grenache, wherever they’re from, can reveal mesmerising displays of garrigue or dried herbs, purple flowers, black tea and so on. Combinations and variations of these characteristics really enrich the complexity and dimensionality of Grenache and were celebrated by our panel.

What to eat with US Grenache, by Fiona Beckett

Elegance and restraint aren’t words commonly associated with Grenache, but as this tasting demonstrates, a new generation of wines are emerging that exhibit just those qualities.

How does this affect wine pairing? Does it mean abandoning the usual go-tos with Grenache: hearty roasts, braises and stews? Well, no, and Grenache is still a useful wine to field with a rich sauce, gravy or jus.

It has always been a great wine to drink with the Thanksgiving and Christmas turkey and sides, and I can’t see that changing. At this time of year, though, it’s more likely you’re going to drink it with grilled or even smoked meats – Grenache is great with American-style barbecue, pit-roasted meats, for example.

And if smoke, then why not spice? I’d happily drink Grenache with chilli-rich Mexican meat dishes such as birria, or with Morocco’s mrouzia, a dark, honey-laced tagine.

More modern, light Grenaches work well with similar dishes to those that go with Pinot Noir – a rack of lamb, say, or even duck, which is offset really well by Grenache’s plummy flavours.

See all notes and scores from the US Grenache panel tasting

US Grenache panel tasting results:

Wines were tasted blind

The judges

Jusden Aumand is head of buying for Tri-Vin Imports in New York. Introduced to the world of fine wine as a drummer while on tour with Lenny Kravitz, he has judged wine competitions in Australia, France, England and the USA. He also writes for the Slow Wine Guide

Zach Geballe is a long-time wine writer with several years’ experience as a sommelier, bartender and wine director. Based in Seattle, he is currently co-host and producer of the VinePair podcast

Amanda Reed is a sommelier and director of beverage for Seattle’s E3 Co Restaurant Group, which includes the prestigious Metropolitan Grill steakhouse and Elliot’s Oyster House. Her career began in San Francisco’s restaurant scene

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