Garnacha!

Garnacha

Garnacha, when it comes from Spain, a.k.a. Grenache in countries like France, Australia, & America, a.k.a. Cannonau off the island of Sardegna.

Garnacha in Spain

In Spain, Garnacha is the second most-planted red-wine grape variety, surpassed only by its modern blending partner Tempranillo It is grown in almost every area of Spain, but most notably in the north and east – it is the key constituent in the prestigious wines of Priorat.

The arrival of the grapevine pest phylloxera to the Iberian Peninsula in the 19th Century brought unexpected benefits to Garnacha. The native vines were devastated (Rioja was particularly badly affected) it was robust Garnacha that replenished the vineyards and helped to re-energize the wine industry.

In the 1980s and 1990s, Grenache's status was reduced, but it survived efforts to eradicate it, returning to international favor in the 21st Century. Emerging wine-producing nations such as China, Mexico and Isreal are now cultivating the grape variety.

Grenache Viticulture

Grenache is a vigorous and hardy vine with a strong wooden frame, often grown as free-standing bush vines. It is resistant to wind and drought, making it suitable for use in arid climates such California and South Australia. In those regions the alcohol levels of Grenache-based wines can be very high, often surpassing 15 percent ABV

Grenache berries have thin skin and ripen late in the growing season. Acid and tannins can be variable depending on growing conditions and cropping levels, but tend towards the low-medium end of the spectrum.

Keeping yields low is important in achieving top level wines. Irrigation should be kept to a minimum or even avoided. Some studies suggest that Grenache/Garnacha performs well with a mild degree of water stress.

Garnacha Food Pairings

A juicy Spanish Garnacha or a supple Côtes du Rhône make great allrounders, great for chargrilled foods and dishes with a little spice.