Drinking and Pairing Grenache with Food

Grenache, aka Garnacha in Spain, is the pale-colored, red-fruited, and violet-scented red grape variety of the southern Rhône, Languedoc-Roussillon, and Spain. Grenache thrives in arid and hot conditions, making it an important grape variety in the warmer parts of California and Australia. In the southern Rhône Valley of France, Grenache finds its sweet spot as the most important grape varietal found in the blended red wines of Châteauneuf-du-Pape, Gigondas, and the catchall Côtes-du-Rhône appellation. It is the most planted red grape variety of Spain and is seen as an important part of the Rioja blend. Because of its medium acidity, high alcohol, and lack of color, Grenache is rarely seen as a varietal wine, although some Australian firms are having success marketing their "bush-grown" Grenache from very old vines, and some boutique California producers are making excellent examples.

Pair fuller-bodied Grenache-based wines with stews, braises, and grilled meats, and pair the lighter versions with dark fish preparations. Grenache can also work surprisingly well with certain tomato-based dishes such as ratatouille.

Grenache is:

Grenache related News & Blog:

  • A Varietal
  • Prominent in the Montsant appelation.
  • Prominent in the Navarra appelation.
  • Prominent in the Priorat appelation.

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Grenache pairs well with:



Calif./Mediterr. cuisine

Foods cooked via Braise/Soup/Stew

Savory dishes