Grenache

Grenache—also known as Garnacha, Garnatxa, Garnatxa Negra, and Cannonau—is a historic and globally influential red grape prized for its remarkable adaptability and nuanced character. Once the second most widely planted grape variety in the world and now ranking around seventh globally, Grenache thrives in sun-drenched, wind-swept vineyards and excels in poor, well-drained soils, producing everything from elegant, age-worthy reds to delicate rosés and rich sweet wines. While resilient to heat and drought, Grenache is susceptible to coulure, bunch rot, and downy mildew, and its robust, upright canopy makes mechanical harvesting challenging—a factor in the decline of its plantings in highly mechanized regions. The Grenache family’s mutations, including Grenache Blanc, Grenache Gris, and Lledoner Pelut, further expand its stylistic range and importance in the wine world.

Discover new wines

Take the Quiz

Characteristics of Grenache


Grenache stands out for its bright red fruit flavors—raspberry, strawberry, and cherry—often accented by white pepper, licorice, and dried herbs, with vanilla, clove, cinnamon, smoke, or toast coming from oak aging. In warmer regions, Grenache shows richer notes of blackberry, plum, and a touch of jamminess, while cooler climates highlight its herbal side. Grenache Blanc offers green fruits, citrus, stone fruit, floral hints like honeysuckle, and, when oak-aged, richer flavors of brioche, baked apple, and lemon curd. As Grenache ages, it can develop earthy notes of leather, dried fruit, and coffee, but careful winemaking is key to keeping its fruit and character in balance.

What Does Grenache Taste Like?


Grenache’s flavor profile is a vibrant reflection of its origins, terroir, and the climate in which it’s grown. Southern French Grenache is renowned for its layers of red fruit—raspberry, strawberry, cherry—lifted by spicy white pepper, garrigue (wild thyme, rosemary, lavender), as well as notes of licorice and dried herbs. Spanish Garnacha, by contrast, is often more extracted and plush, with bolder, fruit-driven character and ripe, dark fruit, while French Grenache may emphasize savory and earthy nuances. Winemaking decisions such as oak aging or extended bottle age can introduce spice, vanilla, leather, or dried fruit notes, further enhancing Grenache’s expressive adaptability and sense of place.

Notable Region Grenache Grows In


Grenache’s character is shaped as much by its growing region as by the grape itself, with each area lending its own signature to the wine’s style and flavor profile.
  • Aragón, Spain: The historic home of Garnacha, where old bush vines in dry soils deliver full-bodied reds packed with ripe red and black fruit, often with a rustic edge.
  • Priorat, Spain: Steep slate hillsides yield Garnatxa-based wines of remarkable intensity, showing deep color, powerful dark fruit, mineral notes, and impressive aging potential.
  • Châteauneuf-du-Pape, France: Southern Rhône’s flagship, where Grenache dominates complex blends, producing rich, full-bodied wines with layers of ripe fruit, spice, and herbal garrigue.
  • Barossa Valley, Australia: Old vines thrive in warm climates, creating Grenache wines that are plush and ripe, with bold fruit flavors and a growing focus on freshness and balance.

Food Pairings


Grenache is a food-friendly grape that offers delicious pairing options for a wide range of dishes:
  • Lighter Grenache reds and rosés pair well with charcuterie, pâtés, grilled vegetables, roast chicken, pork loin, turkey, and Mediterranean-inspired salads or seafood, making them great for casual meals and appetizers.
  • Full-bodied Grenache wines from regions like Châteauneuf-du-Pape or Priorat are excellent with roasted or grilled lamb, duck, beef, venison, hearty stews, meaty pastas, and dishes featuring savory herbs and spices.
  • Sweet fortified Grenache styles such as Banyuls or Maury shine with dark chocolate desserts, nut tarts, blue cheeses, and dried fruit, while Grenache Blanc pairs beautifully with richly spiced dishes, grilled fish or poultry, creamy sauces, and robust vegetarian fare.

How to Serve Grenache


  • Serving Temperature: Serve Grenache rosé and Grenache Blanc well chilled (7–10°C / 45–50°F) to highlight freshness. Lighter-bodied reds are best slightly chilled (14–16°C / 57–61°F), while fuller-bodied reds show their best at cool room temperature (16–18°C / 61–64°F).
  • Glassware: Use a standard red wine glass for most Grenache reds. For more aromatic or complex styles, a larger-bowled glass (like Burgundy or Pinot Noir) brings out the bouquet. For Grenache rosé and Blanc, a typical white wine glass works well; richer Grenache Blancs benefit from a wider Chardonnay glass.
  • Decanting: Young, simple Grenache styles rarely need decanting. Fuller-bodied or concentrated young reds can benefit from 30–60 minutes in a decanter. Decant mature Grenache gently to remove sediment just before serving.
  • Aging Potential: Most rosés and easy-drinking reds and whites are best young (1–3 years). Quality reds from reputable regions can age 3–7 years, while top-tier bottles from Châteauneuf-du-Pape, Priorat, or old-vine sites may evolve beautifully for 10–20 years or more. Fortified Grenache wines can last for decades.

Want to discover wines for you?

Take our quiz to see a selection of wines tailored to your tastes.

Take the Quiz