Garnacha

Garnacha, or Grenache as it is known in France, Australia and elsewhere, is one of the most widely planted red wine grape varieties in the world. Its traditional home is the regions of Aragon, Catalonia and Rioja in Spain.

This versatile grape is the backbone of many wine styles, from robust, fruity reds to rosé and even some white wines. Garnacha wines typically burst with red berry flavours and have a soft, voluptuous mouthfeel. This softness results from the grape’s thin skins and low tannins, much like Pinot Noir grapes. However, Garnacha is a late-ripening grape that loves the heat, and the high sugar content results in the wine reaching high alcohol levels.

Winemakers often use Garnacha in blends, enhancing the depth and structure of other grape varieties, such as Syrah and Carignan.

The grape thrives throughout sunny Spain, particularly in its central and northeastern regions – the Basque and Catalonia regions are home to some of the country’s most popular and expressive wines.

Outside Spain, it has found a welcoming home in the sun-drenched vineyards of southern France, particularly in Rhône Valley blends and Provence rosés. Other notable wine regions growing Garnacha include Australia, California and Sardinia, where it is known as Cannonau. With its various expressions, this adaptable grape variety has captivated winemakers and wine lovers worldwide.

Garnacha thrives in hot, dry climates, however, it is very adaptable and can grow in a variety of environments. Historically, it was used to create blends, but when modern winemakers recognised its versatile character, Garnacha started being used for single-varietal wines.

Across Spain, the grape is grown in several wine regions, each known for its own unique style of wine:

• Priorat – In Priorat’s harsh, rocky landscapes, Garnacha vines need to dig deep into the ‘llicorella’ – the region’s famous black slate and quartz soil – to find water. This results in deep, concentrated wines that reflect the region’s rugged character.
• Navarra – Garnacha is also grown in Navarra, which has a cooler, Atlantic-influenced climate. Here, Garnacha creates lighter, aromatic red wines that capture the region’s freshness. Navarra is also known for its rosé wines, which are deep pink with robust fruit flavours and a bright acidity.
• Rioja – Garnacha is also found in neighbouring Rioja, Spain’s most famous wine region. Here, the grapes grow in diverse soils dominated by clay and limestone. Garnacha plays a supporting role in Rioja’s blended wines, adding body and alcohol while softening the boldness of Tempranillo, the main grape used in these blends.
• Aragon – This region is the birthplace of Garnacha, which is used to make high-alcohol, robust wines. The wines are packed with fruit and spice notes thanks to Aragon's hot climate.

Outside of Spain, the grape is often known by its French name, Grenache and is widely planted in wine regions worldwide.

• France – The grape is a major component in the reputable blends of the Southern Rhône, including Châteauneuf-du-Pape and Gigondas. It’s also used to produce the rosé wines of Provence and the sweet fortified wines of Banyuls.
• Australia – Garnacha (as Grenache) is commonly grown in McLaren Vale and Barossa Valley. It’s used both for varietal wines and as a part of the traditional GSM blend (Grenache, Syrah and Mourvèdre). Australian Grenache wines vary in style considerably, from big, rich and full-bodied to fresher, juicier reds, lighter in both colour and body. It is also the mainstay grape of many Australian rosés.
• United States – Garnacha is grown in California (especially in Paso Robles and San Luis Obispo) and increasingly in Arizona and Texas. It is often used in Rhône-style blends.
• Italy – On the Italian island of Sardinia, Garnacha is known as Cannonau and is used to produce full-bodied, robust red wines.

Other wine-growing regions where Garnacha is grown include South Africa, Argentina and Chile, illustrating the grape’s adaptability to various climates and terrains.

Garnacha is used to produce a variety of wine styles:

• Red Garnacha – The Garnacha grape typically creates high-alcohol, full-bodied red wines with a heady bouquet of red berries, often accompanied by a spicy, peppery note, as well as hints of tobacco and cinnamon. The richness and depth of these wines make them an excellent match for hearty meat dishes and flavourful cheeses.
• Rosé Garnacha – Garnacha is also used to produce rosé wines, known for their rich, fruity flavours and full-bodied character compared to rosés from other grape varieties. These wines are wonderful for sipping on a warm afternoon or pairing with light, summery dishes.
• White Garnacha – A white mutation of the grape known as Garnacha Blanca is also used to produce white wines in northeastern Spain and southern France. Like their red counterparts, these wines often have high alcohol content and exhibit flavours of citrus and green apple, with occasional herbaceous or floral undertones.
• Sweet Garnacha – In the region of Banyuls in southern France, the grape is used to make fortified vin doux naturel wines, which are sweet and often have flavours of chocolate and coffee in addition to fruit.
• Garnacha-blends – Due to its thin skin and high sugar content, Garnacha wine is often low in acidity, tannin and colour, which makes it popular for blending with other varieties like Syrah (Shiraz) and Carignan. Some Spanish regions have their own signature blends – when Garnacha is blended with Tempranillo in Rioja, the resulting wines are bright, fruity and soft. By contrast, those made in Navarra are fruitier and lighter.

Red Garnacha wines are known for being big and bold with a fruit-forward character. Smooth and velvety, they have luscious strawberry, raspberry and cherry flavours. Garnacha’s complexity and depth come from its warming kick of black pepper.

After being aged in oak, red Garnacha wines can develop hints of mocha, tobacco and leather.

On the nose, expect sweet notes of blood orange, sweet cherry, grapefruit and dried fig. Also, look for complex hints of tobacco, tar, dried herbs and liquorice.

The age of the Garnacha vines can also influence the wine’s flavours. Old-vine Garnacha wines have deeper notes of darker fruits plus a more obvious minerality.

Garnacha rosado wines are renowned for their vibrant, fruity character. They often have juicy, summery aromas and flavours of ripe strawberry, raspberry and watermelon with floral notes and the occasional hint of citrus or spice.

Grenache and Garnacha are actually the same grape variety, but their names reflect the different regions where the grape is grown – Grenache in France and Garnacha in Spain.

A thin-skinned grape that flourishes in hot, dry climates, Garnacha creates irresistibly juicy, high-alcohol wines with refreshing fruity notes. However, despite being the same grape, Garnacha wines can taste quite different depending on where they’re grown.

Spanish Garnacha has a reputation for being generously fruity and can display notes of white pepper, tobacco and even liquorice. Winemaking styles can vary, from fresh and fruit-forward wines that are great for early drinking to more intense, oak-aged versions that can develop with a few years of bottle age.

In contrast, French Grenache wines, especially those from the Southern Rhône region, have deeper, more complex flavours. They have darker fruit flavours, such as black cherry, along with earthy undertones and spicy hints of clove and cinnamon. The wines often have a certain elegance and can age and evolve beautifully.

With their bold, fruity character and hint of spice, Garnacha red wines pair deliciously with hearty dishes. Grilled or roasted beef and lamb complement the wine’s robust, full-bodied structure and benefit from its warming hint of black pepper. A glass of fruit-forward Garnacha also elevates aged cheeses and rich tomato sauces.

Another good pairing for a Garnacha red is lamb stew or chorizo sausage. The wine’s full body and fruit intensity can withstand these rich, flavourful dishes, while its high alcohol content can cut through the fat.

A sunny Garnacha rosado is a versatile choice for food pairings. Its bright fruitiness and clean minerality make it a delightful pairing with grilled fish and summery salads. The wine’s strawberry and watermelon flavours can also provide a refreshing contrast to spicy Thai or Vietnamese dishes.

Want to enjoy your Garnacha at its very best?

Red Garnacha wines are best served slightly cooler than room temperature at 16-18°C. A large, round glass will fully allow the wine’s aromas to develop.

Young Garnacha red wines, especially those that are made in a fresh and fruit-forward style, generally do not require decanting. These wines are more about the fresh fruit flavours, which can be enjoyed right after opening.

More complex, premium Garnacha red wines that have been aged or those that see a good amount of oak during winemaking can often benefit from decanting. Decanting can help soften the tannins and allow the wine to open up, expressing its full range of flavours and aromas.

Rosé Garnacha is best served at 7-10°C to highlight its fresh acidity and vibrant style. A standard white wine glass is best for serving rosado, as the shape will concentrate the wine’s delicate aromas.