Grenache

Grenache is the great sunshine grape: generous, fragrant and full of warmth, but capable of far more elegance than people often expect. Known as Garnacha in Spain, it gives wines packed with red cherry, raspberry, wild strawberry, plum, spice, dried herbs and that unmistakable Mediterranean glow. At its best, Grenache is smooth, expressive and wonderfully food-friendly, with soft tannins, juicy fruit and a gentle peppery lift.

This is one of the most important red grapes of southern Europe, thriving in hot, dry regions where old vines and poor soils help concentrate flavour. It is a star of the southern Rhône, where it forms the heart of Châteauneuf-du-Pape, Gigondas, Vacqueyras, Rasteau and many Côtes du Rhône blends. In Spain, Garnacha shines in regions such as Aragón, Navarra, Rioja, Priorat and the mountain vineyards of Gredos, where the wines can be pale, perfumed and almost Pinot-like in their delicacy.

Grenache is naturally high in sugar, so it can produce reds with warmth and ripeness, but the finest examples balance that richness with freshness, perfume and savoury depth. Winemaking styles vary widely: some bottles are bright, juicy and unoaked, while others are aged in large oak or old barrels to build texture without overwhelming the fruit. It also plays beautifully in blends, adding softness, spice and ripe red fruit to Syrah, Mourvèdre, Carignan and Cinsault.

What makes Grenache so special is its sheer generosity. It can be light and silky, rich and powerful, rustic and herbal, or polished and profound. If you love Zinfandel or Primitivo for their ripe fruit and warmth, Grenache is a brilliant next step: same sun-filled appeal, but usually fresher, more perfumed and more graceful.

Perfect with roast lamb, grilled meats, charcuterie, spiced vegetables, ratatouille, tapas, barbecue, hard cheeses and anything cooked over fire.