Garnacha

Garnacha, also known as Grenache in France, is one of the world's most widely planted red wine grape varieties. While often overshadowed by more famous grapes such as Cabernet Sauvignon or Pinot Noir, Garnacha quietly steals the show with its adaptability, resilience and the remarkable wines it produces.

Garnacha grapes grow throughout north-eastern and central Spain, particularly in the Basque and Catalonia regions. Garnacha wines are typically full-bodied, with a high alcohol content and a heady mix of intense red fruit and spice flavours. They range from light and fruity rosés to some of the most potent reds, making Garnacha a true chameleon in the world of wines.

The origins of the Garnacha grape trace back to the Aragon region in Spain, from where it spread across the country and beyond during the Middle Ages. By the early 18th century, the grape had made its way to France’s Rhône Valley, where it thrived under the sun-soaked skies.

The Garnacha grape has seen a significant shift in popularity over the years. Once regarded as inferior and used mainly for blending, the grape has enjoyed a renaissance as more winemakers recognise its inherent quality and versatility.

Garnacha or Grenache is a sun-loving grape that thrives in hot, dry climates in the following countries:

• Spain: Aragon, Catalonia and Rioja are the primary regions growing Garnacha in Spain. Spanish Garnacha wines are typically full-bodied and flavourful, with red fruit and spice notes. In Spain’s sunny climate, Garnacha grapes ripen quickly, retaining their high natural sugar levels. As a result, Garnacha wines have a higher alcohol level (often over 15% ABV), which adds additional body and kick.
• France: In southern France, particularly in the Rhône Valley, Grenache (as it’s known locally) forms the backbone of many blended wines, including the famed Châteauneuf-du-Pape.
• Australia: In the hot climates of South Australia and Barossa Valley, Grenache is often blended with Shiraz and Mourvèdre (known as GSM blends), creating rich, fruit-driven wines.
• United States: In California, Grenache is used in Rhône-style blends and rosés, while in Washington State, it’s becoming increasingly popular for single-varietal wines.

Spain, the birthplace of Garnacha, produces a wide range of wines from this versatile grape. Here’s a look at some of the key styles:

Red Garnacha wines: Spanish Garnacha is known for producing full-bodied red wines that often exhibit intense flavours of red fruit, black pepper and sometimes a hint of earthiness. These wines, particularly those from old vines, can have substantial depth and complexity. Key regions for red Garnacha wines are Aragon, Priorat and Navarra.

Rosé Garnacha wines: In regions such as Navarra, Garnacha produces rosé wines, known locally as rosado. These wines are typically light, fruity and fresh, with a vibrant pink hue and strawberry, raspberry or watermelon flavours.

Garnacha blends: Garnacha is often used in blends in Spain, contributing body, fruitiness and alcohol content to the wine. In Rioja, it’s traditionally blended with Tempranillo, adding bright fruit flavours and softening the wine. Blended Garnacha wines from Navarra are lighter and fruitier than those from the neighbouring Rioja region and are best drunk young.

Sweet Garnacha wines: In some regions, particularly in Priorat and Terra Alta, Garnacha grapes are used to make sweet, fortified wines. These dessert wines are rich and luscious, often with dried fruit, honey and spice flavours.

Each style showcases a different facet of the Garnacha grape, but they all share a certain warmth and generosity of flavour, reflective of their Spanish origins.

Garnacha wines are typically full-bodied with medium to low acidity and low tannins, which can contribute to a smooth, velvety mouthfeel.

It’s known for its rich, ripe red fruit flavours, including strawberry, raspberry and cherry. Some Garnacha wines also have spicy notes of black pepper and, when aged, can develop more complex flavours of tobacco, leather or mocha. Garnacha’s aromas can include sweeter hints of ruby grapefruit, blood orange, sweet cherry and dried fig, and savoury notes of dried herbs, tobacco, tar and liquorice.

Wines made from older Garnacha vines offer more concentrated and complex flavours, often featuring darker fruits and more pronounced minerality.

Garnacha wines pair excellently with a variety of foods:

Red Garnacha: The high alcohol and full-bodied nature of red Garnacha wines mean they pair well with hearty dishes such as stews, roast meats and game. Garnacha’s high alcohol content can help reduce the burn from spicy dishes, so don’t be afraid to take the plunge – think slow-cooked spicy lamb stew or tomato pasta with plenty of fresh red chilli.

Rosé Garnacha: Lighter Garnacha rosé wines are excellent with Mediterranean dishes, salads or grilled fish.

GSM blends: These rich, full-bodied wines go well with robust red meat dishes, from steaks to lamb.

For red Garnacha wines, aim for a temperature between 15-18°C. This slightly cool temperature lets you appreciate the wine’s full-bodied structure and complex flavours. Before serving, remove your Garnacha from the fridge or ice bucket and let it sit and warm slightly to release its juicy, savoury aromas. If aged, a red Garnacha, especially from older vines, can benefit from decanting. This exposes the wine to oxygen, allowing it to ‘breathe', and helping release its flavours and aromas. Decant for about an hour before serving. Rosé Garnacha wines are best served slightly cooler, around 10-12°C to emphasise their fresh, fruity characteristics.

Use a glass with a large, round bowl for red Garnacha wines. This allows the aromas to collect and concentrate towards your nose, enhancing the sensory experience. For rosé Garnacha, a typical white wine glass will keep the wine cool and direct its more delicate aromas to your nose.

Learn more in our beginner's guide to wine glasses.