The Grenache noir is a major grape variety on the global wine scene. With more than 163,000 hectares planted worldwide, including 81,000 ha in France, it is simply the 7th most planted grape variety internationally and the 3rd in France, behind Merlot and Ugni blanc.
In this article, we will dive into its captivating world and explore its origins, its presence around the world, its aromatic profile, its gastronomic pairings as well as its aging potential.
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Origins and culture of Grenache noir
Grenache noir is native to Spain, specifically from Aragon, a region located in the northeast of the country (to the East of Rioja) where its cultivation dates back more than 2000 years. As early as the Middle Ages, it was introduced in France where it is believed to have been brought back by pilgrims returning from Santiago de Compostela. During the same period, it was exported throughout the Mediterranean basin (Corsica, Sardinia, Italy, Greece, etc.).
From the 19th century onwards, its cultivation spread worldwide and the Garnacha, as it is called in Spain, gradually became one of the most planted varieties in the world. Today, it can be found in the United States, Argentina, Chile, Mexico, and even Australia.
Nevertheless, France and Spain remain to this day the preferred countries for Grenache noir, accounting for approximately 90% of the world's production.
In Spain, it is now primarily cultivated in the north of the country, particularly in the regions of Castile and León, Catalonia, and Rioja. Within this context, it often complements the Tempranillo, the star variety of the vineyard, while it is the most important grape variety in an appellation like Priorat, in Catalonia.
In France, the Rhône Valley is its preferred region. It indeed represents 65% of the local red grape planting and is the majority variety in renowned appellations such as Côtes-du-Rhône, Vacqueyras, Châteauneuf-du-Pape, Gigondas, and Beaumes-de-Venise. Indeed, Grenache is predominantly found in the southern part of the region
.Beyond the Rhône Valley, Grenache is also well established in the Languedoc-Roussillon where it is the second most prevalent grape variety after Syrah. Here, it is used to produce dry red wines as well as sublime Vins Doux Naturels (VDN).
In Provence, Grenache noir represents 40% of the entire vineyard and is mainly used for the production of rosés, particularly in the AOC Côtes de Provence. Finally, it is also found in Corsica, whether for the production of rosés or reds.
Characteristics and aromatic profile of Grenache noir
Grenache noir is known for being productive. It therefore gives its best on poor soils and when it is managed at low yield.This is why it shows very good abilities in the Mediterranean, where these two factors are generally combined, particularly thanks to a hot and dry climate.
During vinification, it is sensitive to oxidation and requires great attention in the cellar from the winemaker. Furthermore, Grenache has the peculiarity of concentrating a high level of sugar in its berries and therefore can produce wines with a high alcohol content.If this capacity can be a problem for classic red or rosé wines (especially with climate change), it is a remarkable aptitude for the production of Vins Doux Naturels (Maury, Banyuls), these delicious fortified wines with a significant amount of residual sugars.
Regarding its aromatic profile, it is known as seductive, warm, and indulgent. Indeed, a young red wine from this variety regularly presents a fruity charming and voluptuous profile, evoking notes of black cherry, blackberry, strawberry, raspberry, and pepper. Depending on the terroir, notes of garrigue or cocoa may also appear.
Finally, the old vintages of Grenache tend to exhibit aromas of candied dark fruits (notably prune) as well as roasting notes (coffee, chocolate).
Food and wine pairings and serving temperature
Grenache noir is a fabulous partner when it comes to dining. Its gourmet side and supple tannins indeed allow it to pair with a myriad of dishes.
Thus, a young and fruity Grenache will ideally combine with a charcuterie platter or white meats. On the other hand, a complex and intense Grenache will be an excellent partner for red meats (beef, lamb, squab) or game meats.
Regarding the rosés based on Grenache, they generally pair wonderfully with summer dishes as well as seafood and grilled fish.
Finally, a Vin Doux Naturel based on Grenache will pair magically with blue-veined cheeses (Roquefort, Bleu, etc.) as well as s desserts based on dark chocolate, coffee, or dried fruits!
From a serving temperature perspective, it is recommended to serve red wines made from Grenache between 16 and 18°C. Indeed, since these wines can have a high alcohol content, it is important to maintain a moderate serving temperature to avoid enhancing an alcohol-forward aromatic profile. For Vins Doux Naturels, serving around 11-13°C is recommended to ensure they retain a certain freshness during tasting.
The Grenache: what aging potential ?
The aging potential of wines made from Grenache can vary significantly depending on the wine profiles.
In fact, a Grenache vinified as a dry red wine and developing on fruit and indulgence (like a good Côtes-du-Rhône for example) will have limited aging potential and should be consumed in its youth (1 to 5 years maximum).
On the other hand, a Grenache harvested with low yields, from noble terroirs and vinified for long months in oak barrels (as is often the case in Châteauneuf-du-Pape, for example) can easily claim a storage potential of several decades.
Furthermore, when Grenache is blended with other varieties, as is often the case with Syrah and Mourvèdre, it is then complex to make absolute generalizations about the aging potential.In fact, this will once again depend on the varieties blended, the quality of their terroirs, as well as the winemaking style (container, duration, etc.). However, note that most of these wines will keep without issue between 5 and 8 years.
Regarding rosés, it is advisable to drink them during the first two to three years to preserve their fruity aroma and finesse.
Finally, Vins Doux Naturels constitute a category of their own.Indeed, due to their long and atypical aging process (sometimes over several decades), their fortification, as well as their high sugar content, these wines can be preserved for very long periods... sometimes more than 100 years! Once again, this will depend on the yields practiced, the quality of the plant material, the terroirs, as well as the aging duration of the wines.
The best wines made from Grenache
Although it is difficult to provide an exhaustive list of the best wines made from the Grenache noir grape variety,
We recommend, for example, the delicious Côtes-du-Rhône from Stéphane Ogier. The various wines from Château de la Selve (IGP Coteaux de l'Ardèche) are also safe choices. Finally, the YL red cuvée from the Corsican domain Yves Leccia is also a must.
Of course, this is just a very brief overview of the possibilities!
There you go, you now know almost everything about Grenache! All that's left is to combine theory with practice to discover all its richness and compare its different expressions according to the regions.
Furthermore, if you need any advice,
