Grenache (Australia)
It's not easy to fly from Barcelona to Adelaide in South Australia, but we arrived safe and sound. Wanting to sample some of the famous Grenache-based blends often referred to as GSM (Grenache Shiraz (Syrah elsewhere) Mataro (Mourvedre in most of the world and Monastrell in Spain)), we immediately faced a challenge: head south to McLaren Vale or north to Barossa Valley. We decided to head south first and north for the afternoon.
To have to sample Grenache in Australia primarily in Rhone-style blends once would have been anathema as it was easily the most planted red grape in the country, but over time that changed as growers and winemakers found more profit to be made in Shiraz and Cabernet Sauvignon, both bigger and more tannic. So, today, our adventures have Grenache as the plurality grape, but by no means like what we tasted just two days ago in Chateauneuf du Pape.
Before we get to the aroma and flavor profiles, let's first consider the differences that we note. In the Rhone valley as well as in Priorat and most other places, Grenache is trellised on steep slopes. In South Australia, however, Grenache tends to grow freely looking more like a bush on flat ground. Despite the lack of natural stress from the slopes, the extreme heat found in Australian summers can still produce a highly stressed robust grape.
In Australia, unlike in most of Europe, the laws around wine production are fairly loose. Nothing says Grenache needs to be dominant and, in fact, some wines with the same grapes are called SGM to show the dominance of Shiraz.
For the GSM blends, however, the nose is strong typically with aromas of coffee laced with cigar box and eucalyptus. On the palate, expect layers of rich chocolate rippled with freshly roasted coffee, fruit of pomegranate and strawberry. and the signature eucalyptus of the Land Down Under.
Pairings with our Aussie GSMs will vary depending a significant amount on the proportion of Grenache in the particular wine. When very heavily Grenache, consider pairing with your favorite charcuterie plate or pizza topped only with fresh tomato, feta cheese, caramelized onions, and olive oil. When the Shiraz is as plentiful as the Grenache, find your favorite cut of not overly fatty beef and prepare it with a dry rub of dark roast coffee, grilled.
Tomorrow, we leave the world of Grenache for a yet to be determined different grape.
To have to sample Grenache in Australia primarily in Rhone-style blends once would have been anathema as it was easily the most planted red grape in the country, but over time that changed as growers and winemakers found more profit to be made in Shiraz and Cabernet Sauvignon, both bigger and more tannic. So, today, our adventures have Grenache as the plurality grape, but by no means like what we tasted just two days ago in Chateauneuf du Pape.
Before we get to the aroma and flavor profiles, let's first consider the differences that we note. In the Rhone valley as well as in Priorat and most other places, Grenache is trellised on steep slopes. In South Australia, however, Grenache tends to grow freely looking more like a bush on flat ground. Despite the lack of natural stress from the slopes, the extreme heat found in Australian summers can still produce a highly stressed robust grape.
In Australia, unlike in most of Europe, the laws around wine production are fairly loose. Nothing says Grenache needs to be dominant and, in fact, some wines with the same grapes are called SGM to show the dominance of Shiraz.
For the GSM blends, however, the nose is strong typically with aromas of coffee laced with cigar box and eucalyptus. On the palate, expect layers of rich chocolate rippled with freshly roasted coffee, fruit of pomegranate and strawberry. and the signature eucalyptus of the Land Down Under.
Pairings with our Aussie GSMs will vary depending a significant amount on the proportion of Grenache in the particular wine. When very heavily Grenache, consider pairing with your favorite charcuterie plate or pizza topped only with fresh tomato, feta cheese, caramelized onions, and olive oil. When the Shiraz is as plentiful as the Grenache, find your favorite cut of not overly fatty beef and prepare it with a dry rub of dark roast coffee, grilled.
Tomorrow, we leave the world of Grenache for a yet to be determined different grape.
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