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).

Grenache in Australia

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 Taste of Grenache

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.

Grenache and food pairing

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

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