Grenache gris

Grenache gris is a variety of wine grape that is a member of the larger Grenache family. It is known for its grayish-blue fruits, which are used in the production of white wines.

History

The origins of Grenache gris are believed to be in Spain, where it is known as Garnacha Roja. It is a mutation of the more common Grenache noir and Grenache blanc varieties. The grape has been cultivated for centuries and has spread to various wine-producing regions around the world.

Characteristics

Grenache gris is a late-ripening grape, which allows it to develop high sugar levels and potential alcohol content. The grape is known for its high acidity, which can contribute to a wine's longevity. The wines produced from Grenache gris often have a pale color and can exhibit flavors of pear, peach, and honey.

Viticulture

Grenache gris is a hardy grape that can withstand a variety of climates and soil types. It is resistant to drought and can produce high yields. However, it is susceptible to various diseases, including powdery mildew and botrytis cinerea.

Regions

While Grenache gris originated in Spain, it is now grown in various wine regions around the world. It is particularly prevalent in the Roussillon region of France, where it is used in the production of both dry and sweet wines. It is also grown in California, Australia, and South Africa.

Wine Styles

The wines produced from Grenache gris can vary greatly depending on the region and winemaking techniques used. They can range from light and crisp to full-bodied and rich. In some regions, the grape is used to produce rosé wines.

Food Pairing

Grenache gris wines are versatile and can be paired with a variety of foods. They are particularly well-suited to seafood dishes, such as grilled fish and shellfish. They can also complement poultry and pork dishes.