Pairing with Grenache

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Australia

Before Shiraz, Grenache was the most widely planted red grape in Australia, used mainly for sweet and fortified wines. However, with its growing popularity, Grenache has taken a foothold once again.  In the south of Australia, these wines can obtain lush, rich textures with attractive sweet fruit and spicy notes, making them great for casual get-togethers and parties.

It’s with parties in mind that I thought to pair this with Stuffed Mushrooms with Pancetta, Shallots & Sage. They may be unassuming, but stuffed mushrooms are wine-friendly and bridge the gap between finger food and fine dining. In this case, the salt of the pancetta and Parmigiano Reggiano provide that salty/sweet combination with the Grenache that always makes for an excellent pairing.

2008 Alpha Box & Dice Grenache TarotThe nose was rich, showing ultra-ripe blackberry and blueberry fruit wrapped in buttery crust with sweet baking spices wafting up from the glass. On the palate, it was silky smooth and concentrated, yet balanced showing red and black fruits with cinnamon and clove. The finish was short yet pleasant, showing a touch of alcohol. This was a serious party pleaser wine that was almost too much, yet continued to color in the lines. 

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Comments

  • Snooth User: my bottle
    323479 37

    All great suggestions. Garnacha is my go-to cook out wine. I also like an unoaked Garnacha poured over a bowl of berry sorbet.

    May 11, 2012 at 3:19 PM


  • Lamb shanks, lamb cutlets, best end of lamb, saddle of lamb, go great with grenache.
    For fattier cuts, cabernet sauvignon can work well
    For spicier recipes, shiraz (still talking about lamb here)
    I like the cassoulet suggestion but most bean and veg stews with a bit of garlic, onion and bones/cheap cuts/chorizos or ethnic sausages will go well with cotes du rhone wines, and they also go well with tempranillo, as does lamb.

    May 15, 2012 at 9:38 AM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 165,602

    Thanks for the tips Williamsimpson. I try very hard to diversify my suggestions so that people can get the most out of these articles and expand their food-way of thinking.

    May 23, 2012 at 9:46 AM


  • Snooth User: higdog
    929914 69

    I just served a seafood paella with chorizo with a La Cartuja Priorat and it paired very well. Mild tannins worked well with the shrimp/scallops/clams, saffron and chorizo. Nice wine. Wish Priorats were not so hard to find!

    Dec 23, 2012 at 11:14 PM


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