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Grenache: The Unsung Hero of the Wine World

16.09.25

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3 min read

Grenache: The Unsung Hero of the Wine World

A Grape of Many Guises
One Grape, Many Voices
Unexpected pairings
A grape for the future
Recognition at last
Grenache to try

For decades, Grenache was content to play a supporting role. It’s the grape that lends warmth and richness to Châteauneuf-du-Pape, rounds out the plush “G” in Australian GSM blends, and brings its strawberry-scented brightness to Rioja. Yet, for all its global presence, it rarely made it onto the label. As Nicole Rolet, co-founder of the International Grenache Symposium, once observed, it was “the unsung hero of the wine world.”

But times are changing. For the last 10 or so years, growers and winemakers have been beginning to shine a light on Grenache, celebrating it as a variety in its own right. And the more you explore it, the more you realise it deserves that recognition.

A Grape of Many Guises

Grenache is versatile to an almost chameleon-like degree. The family itself spans Grenache Noir, Blanc and Gris, each with its own character. In the cellar, Grenache adapts beautifully: gentle handling creates delicate rosés; a firmer touch results in generous, fruit-driven reds; and under fortification, it transforms into dessert-friendly wines like Banyuls and Maury. Few grapes offer such a broad spectrum — it’s as comfortable in a chilled summer rosé as it is in a structured, age-worthy red.

One Grape, Many Voices

Part of Grenache’s charm lies in how expressively it speaks of place.

In Spain, where it’s known as Garnacha, Grenache is bright and energetic — think red cherries, strawberries and lively acidity. In Rioja, it lends freshness, while in regions like Campo de Borja, it can range from structured to elegant depending on altitude.

In France, especially the Southern Rhône, Grenache feels warmer and rounder. It brims with red fruit, spice, and the herbal lift of garrigue, equally at home in both dry reds and the sweet fortified wines of Roussillon.

In Australia, particularly McLaren Vale and Barossa, Grenache becomes juicier and more opulent, with raspberry, cherry, and spice layered onto a plush texture. Some of the world’s oldest Grenache vines grow here, producing wines of remarkable depth and complexity.
One Grape, Many Voices

Unexpected pairings

Grenache’s versatility also extends to the table, where it rewards those willing to venture beyond the obvious. A red Grenache pairs surprisingly well with meaty fish such as tuna, spiced salmon or blackened swordfish — dishes that can overwhelm delicate whites but are a natural match for Grenache’s balance of fruit and freshness. In fortified form, it has an affinity with dark chocolate: the berry and cocoa notes of Banyuls or Maury seem almost purpose-built for it.

A grape for the future

Beyond its flavour and adaptability, Grenache has a practical advantage: resilience. With naturally deep roots, it’s relatively drought-resistant, making it well-suited to the realities of climate change. This resilience, combined with its wide plantings (it is the fifth most planted red grape in the world), suggests that Grenache is not only a grape with a past but also one with a promising future.

Recognition at last

Grenache even has its own international day each September, a testament to the growing community of winemakers and drinkers who are championing its cause. And while it may never entirely shed its role as a blending cornerstone, Grenache is increasingly proving that it can shine on its own. Juicy, adaptable, and quietly characterful, it is finally claiming its place in the spotlight.