Grenache wine speaks to, explain Grenache wine, what is Grenach wine and how to make Grenache wine, manufacture and taste.
Grenache wine is made from a grape variety used most often to make red wine. It is often used as a single grape wine, often as a Rose but most often as the main grape in a red blend.
Used as a component in some Northern Rhône reds, nearly exclusively for Rhône rosés and as the primary component in nearly all Southern Rhône red blends, Grenache is probably most notable as the base varietal for Chateauneuf du Pape, Cotes du Rhône and Gigondas. In spite of its fame coming from French wines, Spain is most likely this grape's origin.
The spanish know this grape and wine as garnacha or garnacha tinta, where it is the dominant red wine variety in Catalonia and prominent in Rioja.
The grape is known in Italy as cannonau.
Australia has extensive plantings of Grenache and has been very successful making full-bodied Grenache-dominated red blends.
Until surpassed by plantings of merlot in the past decade, Grenache was the third most planted red variety in California after Zinfandel and Cabernet Sauvignon. Most of this acreage is in the Central Valley and used to produce bulk rather than premium wine.
This grape has small portions of pigment and malic acid and easily oxidizes.
On its own, grenache makes fleshy, heady, very fruity wines in their youth. They tend to age rapidly, showing tawny colors and prone to oxidation or maderization after only a relatively short time in bottle. The general character and mouthfeel of the wine are more distinctive and identifyable than any particular aromas or flavors.
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