Garnacha Wine

Garnacha, also known as Grenache in France, is one of the world’s most widely planted red wine grape varieties. Garnacha is also a staple of the Spanish wine industry—the third most-planted red grape in the country after Tempranillo and Bobal.

Its versatility and adaptability make Garnacha stand out from other red varieties like Cabernet Sauvignon and Malbec. Garnacha grapes are often used in blended wines, especially in GSM reds, in which they are blended with Syrah and Mourvèdre (Mataro). However, they can also be used to produce single-variety wines and fruity rosé wines.

Typically full-bodied and rich, bursting with juicy berry flavors and warming hints of spice and earth, Garnacha wines are loved for their bold flavors and food-friendly nature.

Read our guide to spectacular Spanish red wines to try now.

Garnacha originated in Spain and remains widely cultivated there, particularly in Aragón, Navarra and Catalonia. It is a late-ripening grape that thrives in the hot, arid climate and rocky soils in these areas of Spain.

In Aragón, the birthplace of Garnacha, the wines are typically full-bodied with high alcohol and bold red fruit flavors. Navarra, which is known for its rosé wines, uses Garnacha to produce bright, fresh pinks with strawberry and raspberry notes.

Catalonia’s Priorat region has earned critical acclaim for its intensely flavored and mineral-rich Garnacha-based blends. The old vines and unique llicorella soils of the Priorat wine region contribute to the depth and complexity of these wines, which can age beautifully.

Outside of Spain, the grape is known as Grenache. It is a key grape in Southern Rhône blends, including the famous reds of Châteauneuf-du-Pape. It’s also grown in the warm climates of California, Australia and Sardinia (where it’s known as Cannonau).

Garnacha grapes are known for creating deep red wines with relatively high alcohol content (they tend to ripen late and develop high sugar levels as they hang on the vine, which leads to higher alcohol levels in the wines).

The style of Garnacha wines can vary, but they typically have a bold and fruity character—expect juicy red berry flavors complemented by warming spice hints and a subtle, smoky earthiness. Some Garnacha wines may have hints of candied fruit or notes of citrus rind.

Garnacha blend wines are often medium- to full-bodied, with relatively low levels of acidity and tannins. On its own, Grenache is lighter-bodied with slightly more acidity. The result is an easy-drinking and reliable choice for any occasion. While delicious when they are young, the wines can also age well, especially when grown in low-yielding, old vine vineyards, which produce wines that develop more complex, savory flavors and aromas over time.

Garnacha is celebrated for its rich, fruity flavor. Look for red fruit notes such as strawberry, raspberry and cherry, often complemented by subtle hints of white pepper and cinnamon, giving the wine warmth and spice.

As Garnacha wines age, they can develop more complex characteristics. The fresh fruit flavors may evolve and deepen into notes of dried fruits, prunes or figs. Hints of leather, tobacco and cocoa may emerge, adding to the wine’s depth and complexity.

The specific flavors in Garnacha wines can vary depending on where the grapes are grown. In its Spanish homeland, Garnacha wines from Aragón typically have a robust, full-bodied character with high alcohol levels. In contrast, in Navarra, the Garnacha grape is often used to produce rosé wines, which are known for their bright, crisp and refreshing red fruit flavors like strawberry and raspberry. In Priorat, Garnacha-based wines are usually intense with a rich minerality, reflecting the unique llicorella soils of the region.

Garnacha, prized for its bold flavors and full-bodied character, is an excellent partner to a diverse range of foods. For instance, grilled meats, with their smoky, savory qualities, are complemented by the wine’s red fruit and spice flavors.

Stews—particularly those featuring lamb—are another hearty dish that pairs beautifully with Garnacha. Traditional coastal Mediterranean ingredients such as tomatoes, olives and herbs harmonize superbly with the rosé and red variations of Garnacha. The distinct flavors of this regional cuisine are nicely balanced and highlighted by the wine.

Garnacha pairs surprisingly well with spicy dishes, too. The ripe fruit flavors and lower acidity of the wine can counterbalance the heat in spicy dishes. This makes Garnacha an excellent match for flavorful foods like spicy chorizo sausage or spicy barbecue, where the wine’s qualities can temper the spice and allow the dish’s other notes to shine.

Garnacha wine is best served slightly cooler than room temperature, at around 60-65ºF. At this temperature, you can better enjoy the wine’s rich fruit flavors. If served too warm, the alcohol may become a bit overpowering, but if served too cold, you risk dulling Garnacha’s vibrant flavors and aromas.

A large red wine glass, also known as a Burgundy glass, is ideal for Garnacha. The shape of this glass allows plenty of room for the wine to aerate, helping to release its complex array of aromas, and the wider rim directs the wine to the top and sides of your tongue, emphasizing its fruity flavors while balancing its alcohol and tannins.