Grenache Blanc

Grenache blanc is a variety of white  wine grape that is related to the red grape Grenache.

 Garnacha Blanca is planted primarily in Catalonia, followed by Aragón, Rioja and Navarre. This hearty vine with its medium-sized clusters adapts well to warm and relatively dry climates, but its moderate acidity level gets a welcome boost in cooler areas of northern Spain, and particularly in regions like Designations of Origin Terra Alta, Alella, Costers del Segre,Tarragona and DOCa Priorat in Catalonia – where it is called Garnaxa Blanca – as well as in Cariñena, Calatayud and Somontano in Aragón. Other names for this grape include Alicante Blanca, Garnacha Gris, Garnacho Blanco (in Rioja), Vernatxa Blanca, Lladoner Blanco, Lledoné, Silla Blanc, Sillina Blank and of course the French Grenache Blanc

In general, Grenache Blanc produces golden-hued, full-bodied wines with a generous alcohol content, which lends them a soft and unctuous palate

The aromas will burst with green fruit and citrus notes including Asian pear, green apple, unripe mango, lime zest, and white peach. Other flavors include subtle sweet floral notes of honeysuckle and fenugreek (or almost cumin seed) along with baked apple, brioche and lemon curd if the wine was aged in oak. On the palate it will be plump and rich with juicy pear flavors that lead into lean herbal notes of green almond or dried green herbs and salty minerals. Alcohol levels will range in the 13–15% range, giving the wine a spice-driven finish.

Food Pairing

High on the intensity spectrum, you’ll note that Grenache Blanc will pair with a wide variety of foods from fish dishes to rich meats like lamb. The secret to pairing with Grenache Blanc is to consider its spiced flavors of cumin and tropical “greeness” in your tool kit when pairing with food. This makes Grenache Blanc particularly well suited with richly spiced dishes, whether they be of Moroccan, Spanish, Indian or Asian origin. Just remember not to go too spicy with heat because alcohol makes capsicum burn!

Examples

Meat

Chicken Satay, Chinese 5-Spice Sea Bass, Tempura Shrimp, Broiled Lobster, Moroccan Tagine, Lebanese 7 Spice Lamb, Garlic Chicken, Braised Short rib, Roasted Pork Shoulder

Cheese

Softer creamy cheeses including Brie, Camembert, Crème Fraîche, Fromage Blanc and medium-hard nutty cheeses such as Swiss, Emmentaler, Comté, Jarlsberg, Raclette and Gruyère

Herb/Spice

Cumin, Coriander, Garlic, Lemon Zest, Lime Zest, Red Pepper, White Pepper, Fenugreek, Fennel, Anise, Allspice, Nutmeg, True Cinnamon, Ajwain, Amchoor, Shallot, Chives, Marjoram, Savory, Chervil, Basil, Cilantro, Caper

Vegetable

Zucchini, Sweet Onion, Potato, Cauliflower, Yellow Tomato, Yellow and Red Lentil, Garbanzo Bean, White Bean, Fennel Bulb, Celery, Peppers, Eggplant, Yellow Squash, Edamame, Corn

Fuente

Foods and Wines from Spain

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