Berger on wine: In praise of underrated grenache

The "Follow This Story" feature will notify you when any articles related to this story are posted.

When you follow a story, the next time a related article is published — it could be days, weeks or months — you'll receive an email informing you of the update.

If you no longer want to follow a story, click the "Unfollow" link on that story. There's also an "Unfollow" link in every email notification we send you.

This tool is available only to subscribers; please make sure you're logged in if you want to follow a story.

Please note: This feature is available only to subscribers; make sure you're logged in if you want to follow a story.


The host of a wine/food radio show was concluding an hour-long interview. With five minutes left he asked me: “If you were stranded on a desert island and had only one varietal wine to drink, what grape would it be made from?”

Years earlier I had actually thought of this obscure scenario, so I instantly replied, “grenache,” to which the host said, “What?! You can’t leave us with that! We don’t have time. You’ll have to come back for another show.”

What may have surprised the radio guy was that he probably expected me to say pinot noir, riesling, chardonnay or even sauvignon blanc.

Grenache is one of the world’s most underrated wine grapes, even though it’s an important varietal and widely planted in the Rhone Valley of France, Spain (as Garnacha) and Australia. France leads the world with more than 235,000 acres. Spain is No. 2 at 200,000 acres. California has fewer than 5,000 acres. (Grenache blanc is a different grape variety, related to the noir version, and can make a charming dry wine as well as add measurably to white Rhône blends.)

Even though the red version is prized by winemakers when it’s grown in moderate climates, more than half of the state total is located in the hot counties of Fresno and Madera. There it is grown for tonnage (10-12 tons per acre or more), not quality, and thus is an inexpensive source of cherry-like fruit.

Grenache quality can be improved in cooler areas and when grown at 4 to 6 tons per acre. But in California’s fine-wine districts, there are only scattered, small plantings of it. So although many love the grape, high-caliber fruit is hard to come by.

There are several reasons for the scant acreage here. A key one is that grape growers are notoriously reluctant to change varieties, and grenache has some negative baggage.

I love it as much as I do because when a sane amount is grown per acre, it can be like silly putty — stretched into every imaginable shape and style:

Rosés: Grenache is at the heart of most great pink wines from France and Spain. California wineries with access to quality grenache fruit usually consider it a delight.

Reds: As a stand-alone varietal, grenache can make everything from a light, Beaujolais-style of wine all the way to dark, aromatic, spicy reds that age nicely for 6 to 10 years. Its tannins are lower than many other red wine grapes.

Red blends: It’s used to flesh out clumsy, warm-climate syrah. Grenache can, Pygmalionlike, turn a brute into a red wine with some grace. In 1988, I asked a Dry Creek Valley winemaker who had one acre of Grenache what he blended it into. He replied, “Everything. It helps everything I make.”

Port: Its flavors are so fruity that I have had some excellent fortified wines based on it.

Though growers appreciate grenache in warmer climates for its ability to improve inexpensive blends, the grape fell out of favor in the 1970s because growers were frustrated by how unevenly it ripened. Also, occasionally the grape had so little color it wouldn’t make anything darker than pink.

Moreover, for decades, grenache from hot climes was the base for sweet jug “vin rosé.” Consumers disparaged that aroma, some saying it smelled like candied wine or cotton candy.

That cherry-cola aroma in many 1960s jug wines may actually not have been grenache, but may have been the aroma of sorbate, a preservative used in cheap jug wines years ago.

My love affair with grenache started about 50 years ago when I found that I liked many of the lighter-styled southern Rhône wines, notably from Chateaneuf-du-Pape, which were based on that grape. (Northern Rhônes are syrah-based and are normally darker and need cellar-aging.)

The best grenache I ever tasted was a 2002 Pirramimma from Australia; the runner-up was a recent wine from Stag’s Hollow in British Columbia (not available in the states).

One excellent entry-level grenache worth seeking out is 2015 Sangre de Toro from Torres in Spain. Always a delightful example of grenache at a great price, less than $10. No aging necessary.

One of the best grenaches I have tasted in years is our Discovery this week, which I first tasted months ago. It remains a classic example of how alluring the grape can be: soft, generous, and tasty. And quite complex.

Discovery of the Week: 2013 Qupé Grenache, Edna Valley, Sawyer-Lindquist Vineyard ($30) — Loads of graceful, cranberry-like fruit, hints of blackberries, and a mouthfeel that is so succulent you want to drink it all now. But the wine’s structure shows it will improve for several more years. It is everything a grenache aspires to be!

Sonoma County resident Dan Berger publishes “Vintage Experiences,” a weekly wine newsletter. Write to him at

Show Comment

Our Network

Sonoma Index-Tribune
Petaluma Argus Courier
North Bay Business Journal
Sonoma Magazine
Bite Club Eats
La Prensa Sonoma
Emerald Report
Spirited Magazine