Grenache-Based Blends

A Grenache-based blend is a wine that uses Grenache as the primary grape, combined with other grape varieties. Grenache, also known as Garnacha in Spain, is one of the world’s most widely planted red wine grape varieties. It’s known for its high alcohol content and red berry flavors, often accompanied by spicy, peppery notes.

In blends, Grenache typically contributes lush fruitiness and body. It’s commonly blended with Syrah and Mourvèdre (a classic blend known as “GSM”) in regions like France’s Southern Rhône Valley and Australia. It is also often blended with Tempranillo to make compelling reds in Spain’s Rioja region.

These blended wines can vary greatly in style. They range from juicy and easy-drinking to structured and complex wines capable of extended aging, depending on the proportions of the blend, the region where the grapes are grown and the winemaking techniques used.

Grenache blends combine Grenache grapes with other grape varieties during the winemaking process. The exact approach can vary based on the winemaker’s preference and the style of wine they wish to create.

Once the grapes are harvested at peak ripeness, they are crushed to release the juice, and the stems are generally removed. The juice is then fermented using wild yeast (naturally present in the vineyard and winery) or added yeast, converting the grapes’ sugars into alcohol.

The resulting Grenache wine is then blended with wine made from other grape varieties to create the final blend (sometimes the grapes are fermented together in a technique called co-fermentation—see below). Common blending partners for Grenache include Syrah and Mourvèdre. The blending process is a key moment in the production of the wine, as the winemaker must carefully balance the flavors, aromas and structure of the different grape varieties.

After blending, the wine is aged, either in oak barrels or stainless steel tanks. The process can add additional flavors and layers of complexity to the wine. Finally, the wine is bottled and distributed for sale.

These steps can, however, vary depending on the region, the winemaker and the style of wine being produced. For example, some winemakers may choose to co-ferment Grenache with other grape varieties, blending them at the start of the process rather than after fermentation.

There are several regions and wines known for their Grenache-based blends.

• Châteauneuf-du-Pape—This renowned wine from the famous and respected French wine region of the same name in Southern Rhône Valley is typically Grenache-dominant, though up to 13 different grape varieties can be used, including Syrah and Mourvèdre. These wines are rich, full-bodied and known for their ability to age.
• GSM (Grenache-Syrah-Mourvèdre)—This blend, made famous in the Rhône (especially in wines labelled as Côtes-du-Rhône), is now produced in numerous wine regions worldwide, including Australia and the United States. Grenache provides juicy red fruit flavors and warmth, Syrah adds structure and dark fruit notes, while Mourvèdre contributes tannins and earthiness. The result is a balanced, medium- to full-bodied, fruity red wine, often with hints of spice, that’s incredibly food-friendly.
• Priorat—In Spain’s Priorat region, Grenache (known locally as Garnacha) is often blended with Carignan to produce intensely flavored, full-bodied wines.
• Tavel rosé—From the Tavel appellation in the Rhône Valley, this rosé wine is predominantly made from Grenache and is known for its depth and structure.
• Rioja—In Spain’s Rioja region, Garnacha is often used as a secondary blending partner with Tempranillo, contributing fruitiness and body to these esteemed wines.
• Bandol—While not Grenache-led, the red wines from this Provençal appellation often include Grenache as part of the blend along with dominant Mourvèdre, producing powerful, age-worthy wines.

Grenache-based red and rosé wines have the versatility to pair with a wide range of foods, making them excellent choices for occasions where everyone can gather around the dinner table.

The rich, fruity character and spicy undertones of Grenache blends make them a great match for grilled or roasted meats such as beef, lamb or pork. Given Grenache’s origins in Spain and its prevalence in Southern France, these wines pair well with Mediterranean dishes. Think tomato-based recipes, olives, herbed roast chicken or ratatouille.

The ripe fruit flavors in Grenache can help balance the heat in spicy dishes, making it a good choice for foods with a kick, like spicy barbecued ribs or Mexican cuisine.

Pair a Grenache-based rosé blend with grilled salmon, a classic roast chicken or pork tenderloin. Mediterranean salads topped with fresh tomatoes, feta cheese and olives also make a deliciously light pairing, as does a vibrant and filling chicken paella.

If you’ve selected a red Grenache-based blend, serve it slightly cooler than room temperature, typically around 60-65°F. At this slightly cooler temperature, you can highlight the wine’s balanced acidity and fruity flavors without overwhelming them with the wine’s tannins and alcohol.

Some Grenache blends, particularly those that are young or more structured, can benefit from decanting. This process allows the wine to breathe and can help soften tannins and enhance flavors.

Grenache-based rosé blends like those from Tavel should be served slightly cooler than their red siblings—between 53-57ºF. Any warmer and you risk losing its hint of minerality and muddling its complex fruity flavors and aromas.

A standard red wine glass is perfect for a Grenach-based blend, whether it’s red or rosé. With enough room for some of the alcohol to evaporate, it collects those fruit and spiced hints ready for when you take a sip.

Store your Grenache-based wine in a cool, dry place at a consistent temperature. A wine fridge or basement is ideal. You should also avoid storing it in direct sunlight—UV rays can damage the wine.

Once opened, a bottle of Grenache-based wine can last for 3 to 5 days if it’s properly re-corked and stored in the refrigerator. However, as each day passes, the wine will gradually lose its fruit characteristics and freshness.

Limit the wine’s exposure to air by re-corking the bottle immediately after pouring. If the original cork is not available, use a wine stopper.

Storing an opened bottle in the refrigerator can slow down the oxidation process. Remember to take the bottle out of the fridge for around 30-45 minutes before serving the wine to let it come closer to its ideal serving temperature.