Whether black, white or gray, Grenache embodies greed!

Originally from Spain, Grenache is a grape that has aesthetic convince wine-producing countries that fell under the spell of his qualities. Gluttony, generous aroma, roundness in the mouth … many of its assets that enable it today to be among the most planted grape in the world. In Languedoc-Roussillon, it is adorned with different colors (black, white and gray) and can develop many types of wine.


Recognized by producers rose for its greed and its pale color, essential for the volume, scope and aromas of red wines; related to the smoothness and race as white and gray versions to make white wines, Grenache is not his first attempt. Her seduction operates on a very long time bordering the Mediterranean where it is at the origin of a specific world in terms of wine: red VDN.

Let us together on the specifics of this varietal and regional examples of sublime wines from Grenache … he is black, white or gray.

Ampelographic Features:

The Grenache is a grape to mature early. It has a thick skin, thick, bluish, which may present rosissements if the maturity is not complete. These grains are round, big and juicy. These juices are orange hues quickly if its exposure to oxygen is important. There is a white variety and one gray Grenache.

Cultural characteristics:

Difficult to recognize varieties for the uninitiated! But Grenache – all winemakers will tell you – is certainly one of the easiest varieties to find. It presents a clear and shiny green leaf, which differs from other leaves. This observation may be made to several of the plot. When you go into the vineyard, we note that the sheet does not have hair. It says she is hairless. Finally, the shape of the leaf is more rounded and does not lobes well marked as is the case for Syrah or Cabernet Sauvignon, among others …

Grenache is a grape Coulard. That is to say that it is very sensitive to sag. We talk about sagging when the flowers of the vine are not fertilized and fall involving a subsequent decrease in the number of berry per cluster. This can be annoying if it is important because the quantity of grapes harvested in proportion to diminish the importance of this phenomenon.

Grenache is quite sensitive to downy mildew and two fungal diseases that require multiple treatments in the year. However, its sensitivity is not very high and alertness associated with appropriate treatment it avoids the pervasiveness of symptoms.

Grenache is grown in France throughout the Mediterranean and in the southern part of the Rhone Valley. Originally from Spain, it is fairly resistant to drought and grows well in sunny areas. He is the King grape of the appellation Châteauneuf-du-Pape.
It also grows Grenache United States, Australia, Spain, Chile, … well, his fame has made him a globetrotter who is found worldwide.

Oenological characteristics:

Grenache is a major producer of sugar. When Grenache reaches its full maturity, it is not uncommon to see back in the cellar potential alcoholic strength 15% vol to see more. The yeast transforming sugar into alcohol during winemaking, it is not uncommon to see wines from Grenache high degrees of alcohol. It speaks of generosity!
These degrees are often big problems for yeast that struggle to “finish the last sugars. However, to belong to the category of dry wines, the residual sugar content after fermentation should not exceed 4 g / L. For simplicity, in a wine red wine, sugar content exceeding 3 g / L will be problems (degradation of these sugars by lactic acid bacteria and other micro-organisms).

Grenache is very sensitive to oxidation. In fact, it does not present a very high level of polyphenols as Syrah, Mourvedre, Tannat or Cabernet Sauvignon. However, these polyphenols are powerful antioxidants. That’s why the juice leaking from the Grenache is monitored closely. Oxygen has quickly made its brown color and flavor degrade and other polyphenols important for future wine (including anthocyanins, molecules responsible for the coloration of red and rosé wines). To protect against this phenomenon, winemakers often assemble from the steeping grapes Grenache Syrah those whose maturities are often synchronous.

Organoleptic characteristics

During the maceration linked together after the alcoholic fermentation, it is interesting to follow the evolution of wine from Grenache. The tannins are gradually but are seldom aggressive when the grapes are ripe. During the maceration, Grenache assertive aromas of warm bread, cocoa, gradually appear and mingle with fruity aromas obtained previously in winemaking. These diverse and varied fruit flavors reminiscent of black fruit (blackcurrant, blackberry) for red wines; citrus (grapefruit, orange) for rosé wines. Then the barrel aging will bring out the flavors of gourmet empyreumatic (cocoa, coffee, toffee, licorice, toast, orange zest, …). This variety promises many developments aromatic who have the patience and delicacy required in this flattering Grenache.

Black, white or gray, an interesting variation.

Grenache is a grape variety that comes in three colors. The most common is the Grenache. With the Grenache, it develops red wines usually assembled with other varieties such as Syrah, Mourvedre and Carignan. The producers of rosé wines also used much either alone or assembled Cinsault to obtain pale pink.

Ampelographic Features:

The Grenache is a grape to mature early. It has a thick skin, thick, bluish, which may present rosissements if the maturity is not complete. These grains are round, big and juicy. These juices are orange hues quickly if its exposure to oxygen is important. There is a white variety and one gray Grenache.

Cultural characteristics:

Difficult to recognize varieties for the uninitiated! But Grenache – all winemakers will tell you – is certainly one of the easiest varieties to find. It presents a clear and shiny green leaf, which differs from other leaves. This observation may be made to several of the plot. When you go into the vineyard, we note that the sheet does not have hair. It says she is hairless. Finally, the shape of the leaf is more rounded and does not lobes well marked as is the case for Syrah or Cabernet Sauvignon, among others …

Grenache is a grape Coulard. That is to say that it is very sensitive to sag. We talk about sagging when the flowers of the vine are not fertilized and fall involving a subsequent decrease in the number of berry per cluster. This can be annoying if it is important because the quantity of grapes harvested in proportion to diminish the importance of this phenomenon.

Grenache is quite sensitive to downy mildew and two fungal diseases that require multiple treatments in the year. However, its sensitivity is not very high and alertness associated with appropriate treatment it avoids the pervasiveness of symptoms.

Grenache is grown in France throughout the Mediterranean and in the southern part of the Rhone Valley. Originally from Spain, it is fairly resistant to drought and grows well in sunny areas. He is the King grape of the appellation Châteauneuf-du-Pape.
It also grows Grenache United States, Australia, Spain, Chile, … well, his fame has made him a globetrotter who is found worldwide.

Oenological characteristics:

Grenache is a major producer of sugar. When Grenache reaches its full maturity, it is not uncommon to see back in the cellar potential alcoholic strength 15% vol to see more. The yeast transforming sugar into alcohol during winemaking, it is not uncommon to see wines from Grenache high degrees of alcohol. It speaks of generosity!
These degrees are often big problems for yeast that struggle to “finish the last sugars. However, to belong to the category of dry wines, the residual sugar content after fermentation should not exceed 4 g / L. For simplicity, in a wine red wine, sugar content exceeding 3 g / L will be problems (degradation of these sugars by lactic acid bacteria and other micro-organisms).

Grenache is very sensitive to oxidation. In fact, it does not present a very high level of polyphenols as Syrah, Mourvedre, Tannat or Cabernet Sauvignon. However, these polyphenols are powerful antioxidants. That’s why the juice leaking from the Grenache is monitored closely. Oxygen has quickly made its brown color and flavor degrade and other polyphenols important for future wine (including anthocyanins, molecules responsible for the coloration of red and rosé wines). To protect against this phenomenon, winemakers often assemble from the steeping grapes Grenache Syrah those whose maturities are often synchronous.

Organoleptic characteristics

During the maceration linked together after the alcoholic fermentation, it is interesting to follow the evolution of wine from Grenache. The tannins are gradually but are seldom aggressive when the grapes are ripe. During the maceration, Grenache assertive aromas of warm bread, cocoa, gradually appear and mingle with fruity aromas obtained previously in winemaking. These diverse and varied fruit flavors reminiscent of black fruit (blackcurrant, blackberry) for red wines; citrus (grapefruit, orange) for rosé wines. Then the barrel aging will bring out the flavors of gourmet empyreumatic (cocoa, coffee, toffee, licorice, toast, orange zest, …). This variety promises many developments aromatic who have the patience and delicacy required in this flattering Grenache.

Black, white or gray, an interesting variation.

Grenache is a grape variety that comes in three colors. The most common is the Grenache. With the Grenache, it develops red wines usually assembled with other varieties such as Syrah, Mourvedre and Carignan. The producers of rosé wines also used much either alone or assembled Cinsault to obtain pale pink.

There is also a white form and a form used to develop gray white wines. White Grenache needed freshness to speak. Otherwise, it falls into the bulk and defects of his qualities. For if the Grenache gives roundness, elegance, smoothness and delicacy, an excess of these characters will bring a heaviness and lack of freshness often detrimental.
Regarding the gray Grenache, examples are less numerous. His presence is really significant in the vineyards of Roussillon. He participated in the complex white wines of Collioure and wine country Catalan coast. As its name suggests, it can make slightly grayish color to the wines. To avoid this phenomenon it is often associated with other white grapes.