Grenache (gren-ahsh) is a very important variety in southern Europe. There are large plantings in Spain, where it is known as Garnacha. It is particularly famous in the the north-east of Spain, in the wine regions of Somontano, Penedés and Priorat (Catalonia). The wines of Grenache are very popular in Barcelona. In France the area of Grenache was around 87 000 ha in 1988, and has no doubt continued to increase at the expense of the high-yielding but poor-quality variety Aramon. It is an important variety on the island of Sardinia, where it is called Cannonao. Grenache is also grown in Sicily and the southern Italian mainland under the names of Granaccia and Alicante. Other than Europe and remnant plantings in Algeria, the only appreciable areas are in California and Australia. Australia has 2322 ha, most in South Australia and the rest fairly evenly divided between New South Wales, Victoria and Western Australia.
The wines of Grenache are low in colour by Australian standards and age rapidly. Nevertheless, Grenache is regarded as a premium variety in France if it is not cropped too heavily. It is used alone only in rosé and fortified wines. For red table wines it is usually combined with varieties such as Carignan and Mataro, which provide acid and tannin, and Cinsaut which gives smoothness. Shiraz, Clairette, Mourvedre and other varieties may also be included to increase complexity.
Source: Vines for Wines. A Wine Lover’s Guide to the Top Wine Grape Varieties. By George Kerridge and Angela Gackle