

From a scientific perspective Grenache grapes are generally grown to ripen late during the seasonal span of growth. It is also one of the most typical grapes used to make rose wines in Spain and France, notably around the Tavel district in the Rhone Valley of France. The reason Grenache grapes are used for rose wines, in some cases, is because the skin tends to lack color, which helps give it the pinkish tint. Furthermore Grenache grapes are also used in fortified wines because of its naturally high alcohol content, which is also most commonly used in Australian fortified wines. The Grenache vine also possesses a strong wood canopy that organically grows upright. This allows the grape to grow in windy areas, which aides in its easy growing patterns across the globe. Apart from the grape preferring hot climates, it can easily grow in marginal wet climates with a degree of resistance to water stress. This durability also allows the grape to have longer growing periods, for example Grenache grapes are harvested well after the Cabernet Sauvignon grape. This longer growing season can generally produce Grenache grapes capable of establishing fifteen percent alcohol content. Although Grenache grapes are durable, they can be susceptible to more grape diseases than the average grape. Diseases such as coulure, bunch rot, and downy mildew can easily infect a Grenache grape vine due to the small space between grape clusters.
Ordinarily, Grenache grapes are usually used as a component to blended wines and this is because of its high alcohol and high sugar content. They can be used to create more potent red wine flavors, or soften big tannic wines such as Syrah. So what are some common tastes, and why is Grenache considered a lesser-quality wine? To start, it is because of its high alcohol and high sugar flavors, which will usually produce an unbalanced wine due to scientific processes that produce the alcohol. If there is high alcohol content in a grape there is usually low acid and low tannin production, which also produces low quantities of malic acid too. However, the grape does produce sweet berry flavors with a spicy component, which is odd considering that it has high alcohol content as well. Grapes with high alcohol content typically have lower sugar content and flavors, because the grape ferments sugar into alcohol.

As a result of the quick consumption, the most distinct Grenache flavors are usually jam, pepper, red current, raspberry, fleshy, rustic, and sweet berry attributes. Additionally people can also depict a taste of blackberry, black cherry, licorice, plum, tobacco, barnyard, and earth like qualities. Apart from flavor, the best food pairings for Grenache are usually mild to very strong cheeses, garlic rubbed spareribs, barbecued pork, lamb, and black olive oil. Additionally chicken wings, mild Italian sausage, bean soups, seafood based in tomato sauce, chicken with mushrooms, and cheeseburgers all compliment Grenache. In summary, you should not look for vast prominence in the varietal wine, due to its lack in certain characteristics, but understand that it is a common backbone for a majority of wines across the world, thanks to its durability.
Works Cited
Boyer, John D. Drink This Now! Hoboken, NJ: John Wiley & Sons, 2010. Print.
"Grenache." Wikipedia. Wikimedia Foundation, 22 Apr. 2013. Web. 25 Apr. 2013. <http://en.wikipedia.org/wiki/Grenache>.
Zraly, Kevin. Windows on the World Complete Wine Course. New York, NY: Sterling, 2009. Print.
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