One of the world’s most widely planted grapes, Grenache is a quintessentially Mediterranean red variety which does best as a low yielding bush vine. It produces powerful, warming, raspberryish reds whose greatest expression, from old, low-yielding vines, is to be found in Châteauneuf-du-Pape (Château Rayas) in France and in Australia‘s Barossa Valley and McLaren Vale.


SEE ALSO: Spanish Garnacha: panel tasting results | Decanter travel guide to Southern Rhone

It also makes good fortified reds as in Banyuls, Rivesaltes and Maury. Known in Spain as Garnacha tinta, where it’s widely planted, particularly in Rioja and Priorat, it fleshes out the tempranillo. It’s grown in California and in Italy too.

Food matching with Grenache: Rolled pig’s head | Wild garlic and ricotta ravioli with lamb soup | Michel Roux Jr: Rabbit Pâté en Croute – Recipe | Michel Roux Jr: Stuffed CourgettesLeg of Lamb Slow Cooked in Red Wine with Figs, Walnuts and Grapes

Updated by Jeanne Thexton on the 12th of January 2016