Grenache grape variety

Grenache is famous for its exploding red fruit. The nose and palate are often dominated by ripe strawberries, raspberries and red plums. As the wine matures, exciting notes of white pepper, dried herbs (garrigue) and sometimes even candied fruit are added.

The Grenache grape variety has a fairly thin skin, which leads to rather low to moderate tannins. The acidity is also usually in the medium range. This makes the wine very soft and accessible. A special feature, however, is the often higher alcohol content, which gives Grenache a strong body and a certain sweetness on the finish.

The cradle of Grenache is most likely in Spain, more precisely in the region of Aragon, where it is known as Garnacha. From there, it began its triumphal march across the Pyrenees to the south of France and finally to the whole world.

In this famous appellation on the Rhône, Grenache often grows on the legendary "Galets Roulés" - large, round pebbles. These stones store the sun's heat during the day and release it to the Grenache vines at night. This provides the enormous strength and concentration for which these wines are famous.

This comparison is made because Grenache - like Pinot Noir - is often quite light-coloured in the glass and can have a very silky, almost feminine texture. Both varieties convey their respective terroir very precisely, with Grenache being at home in the world of warmth and herbs.

Grenache is one of the most important varieties for first-class rosés, particularly in Provence and Tavel. As it has a lot of fruit sugar with a rather low colour yield, Grenache produces wonderful pale pink wines that taste of fresh berries and have a full body.

Thanks to its spicy fruit, Grenache is a dream with Mediterranean stews (such as lamb stew) flavoured with rosemary and thyme. It also harmonises perfectly with grilled meat or spicy meatballs in tomato sauce. Vegetarians should try it with roasted Mediterranean vegetables.

Grenache is a real sun worshipper. It needs a lot of heat and long summers to fully ripen. As it is very resistant to wind and drought, it thrives excellently in Mediterranean regions. It prefers poor, stony soils (such as slate or granite) that retain heat.