Varietal Guide
Grenache
Reviewed by Morgan Dannels, Head Sommelier · Last updated May 14, 2026
Sip Tip
Grenache vines can live for well over a century and are among the few varieties that actually benefit from this longevity, as the reduced yields from very old vines concentrate flavor in the remaining fruit in a way that younger plantings simply can't replicate.
Grenache is the third most planted black grape in the world, and the quality range is staggering. At the bottom you get pale, forgettable bulk wine. At the top, you get Châteauneuf-du-Pape and Priorat, wines that are full-bodied, powerful, and deeply coloured. In Spain, where it's a commonly planted variety, the grape goes by Garnacha, but southern France made it famous.
The variety ripens to high sugar, which means high alcohol. Thin skins keep tannins low and make the colour lighter than you'd expect from a full-bodied red. You'll taste strawberry and raspberry, white pepper and liquorice when the wine is young. With age, those early spice flavours give way to toffee and leather. The variety demands hot growing conditions to reach full ripeness, so it thrives in Mediterranean climates.
What does Grenache taste like?
Grenache delivers full body with surprisingly low tannin and low acidity. The thin skins don't extract much colour, so even serious examples can look paler than their weight suggests. Expect strawberry and raspberry at the core, with peppery, liquorice-tinged spice running through. Over time, those spice notes fade and give way to toffee and leather. Alcohol runs high because the grapes develop high sugar levels. In a blend, Grenache brings higher alcohol, gentler tannins, and brighter red fruit; Syrah counters with deeper colour, firmer tannin and acidity, and dark fruit tones.
What food pairs with Grenache?
With generous body but soft tannins, Grenache pairs easily with a wide range of dishes. It excels with Mediterranean cooking: herb-rubbed lamb, slow-cooked vegetable dishes, and cured meats. Grenache-based southern Rhône blends handle everything from slow-braised bean stews to smoky grilled meats.
- •Lamb chops or leg of lamb with a garlic-herb crust
- •Ratatouille, roasted red peppers, eggplant dishes
- •A board of cured meats and salumi
How to serve Grenache
- 1.The finest Grenache wines, especially from Priorat and Châteauneuf-du-Pape, age beautifully, so patience will be rewarded if you can cellar them.
- 2.Grenache rosés from southern France and Navarra are full-bodied and dry, built for food rather than poolside sipping.
- 3.Avoid generic bulk Grenache, the quality spread is enormous, and the cheap stuff is pale and dilute.
- 4.Look for Grenache blended with Syrah (often labeled GSM in Australia) for wines with more structure and complexity than Grenache alone.
- 5.In Rioja, Garnacha plays a supporting role to Tempranillo, but in Priorat it's the star and the wines are powerful and deep-coloured.