How to pour it
a grenache in
Place the bottle in the refrigerator for three-quarters of an hour before opening it. A modern room quickly reaches twenty degrees, which is too warm for this wine: grenache naturally has plenty of alcohol, and above seventeen degrees that comes through first. At 15 to 17 degrees, the red fruit stays at the forefront.
Cut around the capsule just below the ridge on the neck and wipe the rim clean. Place the spiral in the center of the cork, turn it straight down, and gently pull the cork out. With an older bottle, the cork crumbles more easily, so turn it in a little deeper.
A young grenache or a full-bodied blend from the southern Rhône benefits from half an hour in a decanter. Leave an older bottle alone: this grape oxidizes easily, so air works against you rather than for you. Pour it straight from the bottle and leave the sediment behind in the shoulder.
Pour until the glass is about one-third full. In a wide bowl, this leaves room above for swirling, which really helps with this wine: the red fruit and spiciness only emerge after some exposure to air. It’s better to top up with a small amount more often than to fill the glass all at once.
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The story
Grenache comes from Spain, where it is called garnacha, and it is still widely planted there. In Priorat, it grows on old vines that produce only a small number of grapes per vine, and those wines are concentrated and expensive; in Campo de Borja, the same grape produces generous, affordable bottles. In Sardinia, it is called cannonau. Across the border in France, it is the backbone of the southern Rhône, from Châteauneuf-du-Pape to Gigondas, and of the rosés of Provence and Tavel. Because it contributes little colour and oxidises easily, syrah and mourvèdre are added almost everywhere for colour and structure.
The right glass
Grenache has little colour and soft tannins, but plenty of aroma and alcohol. That is why a wide bowl works better than a tall, narrow Bordeaux shape: the wine gets air across the width, bringing out the red fruit and spices without the alcohol becoming prickly. A glass sold as a grenache or garnacha glass is not available; the wide balloon bowls in the large wine glasses collection come closest. If you decant a young bottle, also take a look at the decanters.
Zwiesel Glas Vuelo Burgundy Glass 84.8 cl (2 pieces)
RCR Universum Wine Glass 55 cl (6 pieces)
Both sets together € 72,95.
The right tools
For a bottle of grenache, besides the glass you mainly need a corkscrew and, for a young bottle, a decanter. The bar tools below only come into play once the bottle goes into a sangria or a tinto de verano: a bar spoon for stirring and a citrus juicer for the juice. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 63,90.
What do you serve alongside it?
A bottle of grenache rarely stands alone on the table. These are the wines served before, alongside or after it, from a glass of cava beforehand to a moscato with dessert. On every drink page, you can read the percentage, what it tastes like, which cocktails pair with it and which glass you need.
Variations & twists
The same grape produces very different bottles. In the southern Rhône, grenache is the basis of a blend: Châteauneuf-du-Pape and Gigondas are the best-known names there, with syrah and mourvèdre added. In Spain it is known as garnacha, in Priorat it grows on old vines alongside cariñena, and in Campo de Borja it is made in a much more accessible style. In Provence and Tavel, it goes into rosé, while in Sardinia it is called cannonau. If the label shows only a region name, read the back label; it usually states which grapes are included. Want to read more? Explore all drinks and brands.
Serving tip
Serve at 15 to 17 degrees and do not place the bottle next to the oven or heater, because at higher temperatures the alcohol will overpower everything. Rich stews work best with grenache: a stew with thyme and rosemary, oven-roasted lamb shoulder or braised beans with sausage. Spicy dishes also pair well, from merguez to a tagine with olives, because the soft tannins do not get in the way.
Good to know
Garnacha, grenache and cannonau
It is one and the same grape under three names. In Spain, where it originates, it is called garnacha; in France, grenache; and in Sardinia, cannonau. The name therefore says something about where the bottle comes from, not about its quality. On labels from the southern Rhône, the grape variety is often not mentioned at all, because the region name takes precedence there.
Why grenache is almost always blended
The grape brings plenty of aroma, alcohol and soft tannins, but little color, and it oxidizes easily. Syrah adds color and peppery structure, while mourvèdre provides tannins and aging potential. You see that combination in the southern Rhône and in many Spanish bottles. Grenache also exists as a single-variety wine, which is usually lighter in color than you would expect from its flavor.
The old vines of Priorat
In Priorat, vineyards with old garnacha vines stand on steep slopes of slate. Old vines produce only a small amount of grapes per plant, and those grapes are more concentrated. It is labour-intensive, yields per hectare are low, and that is reflected in the price of a bottle from the region. In Campo de Borja, the same grape offers a much broader and cheaper selection.
From red to rosé
Grenache is also found in many rosés. In Provence, it joins cinsault in producing a light, pale style, while in Tavel, an appellation in the Rhône that makes only rosé, it produces a darker, fuller glass. The difference mainly lies in how long the juice remains in contact with the skins.
How much alcohol it contains
A grenache or a grenache-based blend usually contains roughly between 14 and 15.5 percent alcohol. The grape ripens very fully in warm regions and produces a lot of sugar in the process, and that sugar becomes alcohol during fermentation. The exact percentage is always stated on the label.
Frequently asked questions
Are grenache and garnacha the same grape?
Yes. Garnacha is the Spanish name and the grape also comes from there, grenache is the French name, and in Sardinia it is called cannonau. It is the same grape; the name mainly tells you which country the bottle comes from.
What does grenache taste like?
Ripe red fruit and strawberry up front, followed by spiciness and sometimes a hint of dried herbs. The tannins are soft and the colour remains fairly light, while the alcohol percentage is actually high. As a result, the wine feels full-bodied without being astringent.
At what temperature and in which glass should you serve grenache?
Between 15 and 17 degrees, in a broad bowl of roughly 55 cl or more. Room temperature in a modern home is quickly around twenty degrees, and then the alcohol comes forward first. Forty-five minutes in the fridge brings the bottle to the right point.
What do you eat with grenache?
Stewed meat is the best match: a stew with thyme and rosemary, oven-roasted lamb shoulder, or stewed beans with sausage. Spicy dishes also pair well, from merguez to a tagine with olives, because the tannins are soft and nothing gets in the way.
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