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Grenache Red Wine VarietyGrenache: A South Australian Secret...gamey, strawberries, raspberries, peppery, spicy... these are some of the adjectives used to describe Grenache on De Long's Wine Grape Varietal Table.
While
Grenache has a long history in Australia, it is only over the past decade or
so that the variety has received the recognition that it deserves. While it
is regarded as a classic variety by many writers it is an 'alternative varietal'
in Australia, not least because few wine drinkers know much about it. This
grape variety is widely planted in South Australia, particularly in the Barossa
Valley and McLaren Vale wine regions. It is a versatile variety which can be
used as a straight varietal wine, it makes very good rose and is used as blending
material, particularly with Shiraz and Mourvedre.
In fact the so called GSM blends are becoming a signature Barossa/McLaren Vale
style, challenging the dominance of straight Shiraz. There
is some contention among wine writers as to whether this variety should be regarded
as French, or as a Spanish variety. In Spain it is known as Garnacha, and is
grown extensively throughout the North and East of the country. In
France this variety is grown in the Southern Rhone region as well as in Roussillon.
In the Rhone it is a key ingredient of the famous Chateauneuf-du-Pape wines.
In fact Grenache is a principal variety in all of the major Appellations in
the Southern Rhone. Grenache is also the major variety in Tavel Rose. It plays
no part in the Northern Rhone where the only red grape variety is Shiraz (Syrah). The
ability of this variety to produce high yields when given plenty of irrigation
in warm climates made it the most popular Australian variety until the 1960s.
It was the basis of the so called port wines, as well as a component of many
dry red wines, then called claret. But only rarely did the word Grenache appear
on a wine label. Shiraz and Cabernet Sauvignon replaced Grenache in the vineyards
and the variety seemed destined for obscurity in Australia. In the 1980s, when
the Australian wine industry was concerned about overproduction of red wine,
this variety was subject of a vine-pull scheme. Fortunately
a few growers and winemakers recognised the virtues of Grenache and it now is
nudging along nicely in the wine fashion stakes. In fact it is now among the
most popular alternative variety being planted by newcomers to the wine industry.
A few remaining paddocks of old vines have suddenly been elevated to the status
of viticultural gold mines. The passion and perseverance of the Grenache producers
have been harvested by the marketers and the future of the variety seems assured.
The
wines reflect the conditions under which the grapes were grown. When grown under
tough conditions or from old vines the wines can be rich and complex, with flavours
of roasted nuts, blackberries spices and above all earthiness. In blends I have
often detected just a hint of crushed ants in the nose. As
young wines Grenaches are firm and sometimes rough textured. I suspect that
getting the tannin balance right is a major factor in making a good Grenache.The
colour often does not adequately prepare you for the depth of flavour. While
the lighter styles are versatile as accompaniments to food, bigger styles demand
a meaty dish to really show their stuff. GSM
wines are firm, well flavoured and coloured. They go well with barbeques, but
are certainly not out of place with the best cuts of meat. More food pairing ideas can be found at the Albarino to Zinfandel site For
a special summer treat try a chilled Grenache rose with tapenade or a few grilled
sardines. Here is a list of more than 250 Australian wineries who make Grenache wine. Wine
Makers Choice is a great place to find some Grenache to try Keep
up to date with the latest news about the rapidly changing scene. Subscribe
to our Newsletter.
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