The Grandfather of Australian Wine
While
Shiraz is Australia’s most famous grape, it is Grenache that
started the Australian red winemaking ball rolling.
Grenache is one
of the most widely planted red wine grape
varieties in the world. It ripens late, so it needs hot, dry conditions
such as those found in Spain, Sardinia, the south of France, and California's San Joaquin
Valley.
It is generally spicy,
berry-flavored and soft on the palate with relatively high alcohol content, but it needs
careful control of yields for best results. It tends to lack acid, tannin and color;
while it performs
well on its own, it truly blossoms when blended with other varieties such as Syrah, Carignan, Tempranillo and Cinsaut.
It was introduced
in Australia by a clone from Perpignan, France with James Busby in 1832. More significant was the
introduction into South Australia from the South of France, by Dr Christopher Rawson Penfold in 1844. Plantings in South Australia
boomed, particularly in McLaren
Vale, the Barossa Valley and Clare
Valley. Until the mid 20th century, Grenache was Australia's most widely
planted red wine grape variety where it was vital component in the fortified
"port-style" wines.
As Australian winemakers
started to focus more of premium still wines, Grenache gradually fell out of
favor being supplanted by Shiraz and later Cabernet Sauvignon.
The late 20th and early 21st
centuries saw a revival of interest in Grenache with old vine plantings in
South Australia being used to produce varietal Grenache as well as a "GSM"-Grenache,
Syrah and Mouvedre. Blends become popular and starting to gain popularity and high
recognition.
Varietal Grenache from the
McLaren Vale is characterized by luscious richness and spicy notes while
Barossa Valley Grenache is characterized by jammy, intense fruitiness.
A
blended family
Grenache
generally lacking the vital tannin and acid, blending allows to develop
deeper and more concentrated flavor.
·
The
iconic Chateauneuf-du-Pape wines of southern France are arguably the best known
blends, where up to 16 varieties are added. Here, schist and granite soils
provide perfect long-season growing conditions for Grenache and it stands up to
the famously powerful, dry Mistral winds of Provence with ease.
·
The
wines of Priorat in north-east Spain (where Grenache takes its Spanish name,
Garnacha) are also popular. This region’s older vines with their rich phenolics
bring darker color and intense flavors.
·
Australian
blends are now gaining momentum. Grenache’s fantastic bright red color and
lifted berry flavors are matched beautifully with the spice of Shiraz and
elegance and structure of Mourvedre.
Pure,
sweet opulence
The high sugar levels of Grenache have led to extensive use
in most Australian fortified/port
style wine.
Its
pale skins and low acidity also enable production of excellent rosés, some of
the best examples coming from the Rhone Valley and the Loire’s Anjou region in
central France.
This
grape’s plush red fruit produces jam flavors of raspberry, strawberries and
cherries, with added nuances of fresh herbs, spice - a delightful mix that is
sure to capture and hold your attention.
What
to drink it with?
Grenache’s
balance between full flavors and slight fruity sweetness complements an array
of cuisine, including those hard-to-match foods such as spicy Indian, Thai and
Chinese.
Via:
Wikipedia, Danmurphy & Winemakingtalk
