What is Grenache / Garnacha?
Grenache / Garnacha is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Warm, generous red with strawberry, red plum, herbs and soft tannin. Great with roast vegetables, lamb, paprika, herbs and Mediterranean stews. Typical flavours include strawberry, red plum, herbs, white pepper.
Rhône, Priorat, Navarra, Sardinia
Grenache, Garnacha, Cannonau
Mediterranean Red · 13.5-15%
Style profile
Grapes, regions and character
Grenache / Garnacha is commonly associated with Grenache, Garnacha, Cannonau. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Rhône, Priorat, Navarra, Sardinia.
Rhône, Priorat, Navarra, Sardinia
France; Spain; Italy
What does Grenache / Garnacha pair well with?
Pair Grenache / Garnacha by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with roast vegetables, lamb, paprika, tomato, herbs. It is usually less successful with delicate shellfish or very sweet desserts.
Best food matches
Pairings to avoid
What makes a good or bad Grenache / Garnacha?
A good Grenache / Garnacha should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium, so the wine should feel lively without becoming harsh. The body is usually medium-full, so it should match the weight expected from this style.
A poor Grenache / Garnacha can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Grenache / Garnacha, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include France; Spain; Italy.
Serve Grenache / Garnacha at around 15-17°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
