Garnacha

Garnacha is a versatile red grape with origins in Spain, where it is known as Garnacha, and France, where it is called Grenache. It is one of the most widely planted red grapes in the world, thriving in warm, dry climates like those of Catalonia, Rioja, and the Southern Rhône Valley. In Spain, it is often used in blends with Tempranillo, while in France, it forms the backbone of famous Rhône wines like Châteauneuf-du-Pape.

This grape is beloved for its juicy, ripe fruit flavors of strawberry, raspberry, and cherry, often accompanied by spicy and herbal notes. Garnacha wines are typically medium-bodied with soft tannins and a hint of warmth from their higher alcohol content. Whether enjoyed as a bold red, a refreshing rosé, or in fortified wines like Banyuls, Garnacha showcases an impressive range of styles and flavors.

Note that although “Garnacha” and “Grenache” are technically the same grape, I use them separately because Garnacha (the Spanish name) can connotate riper, earthier flavors, while Grenache (the French name) usually implies more subtle, structured flavors.

Here are the Garnachas I’ve tried: