Grenache blanc

Did You Know?

• Grenache blanc responds best to low fermentation temperatures, producing a fresh, dill-scented wine in its youth.
• It can be exposed to malolactic fermentation, extended skin maceration, lees stirring, and oak aging.
• Synonyms include Alicante blanca, Belan, Feher Grenache, Garnacha blanca, Garnatxa blanca, Vernatxa blanca, Rool Grenache, Silla blanc, Sillina blanc, and White Grenache.

Wine regions

Grenache blanc is important in the Rhône Valley, often blended with Roussanne and included in some red wines. It is a major component in white Châteauneuf-du-Pape and Côtes du Rhône AOCs, and up to 10% is permitted in red Côtes du Rhône Villages. In Rivesaltes AOC, it is used in vin doux naturel blends. Nearly half of French plantings are in Roussillon, where it is blended with Roussanne, Marsanne, Viognier and Rolle; in the upper Agly valley, varietal terroir-driven examples are emerging.

In white Châteauneuf-du-Pape, Grenache blanc adds fruitiness and fatness to blends with Roussanne, Picpoul, Bourboulenc and Clairette blanche. In Spain, it is mostly found along the Pyrenees in Navarra and Terra Alta, and is widely planted in Priorat, Alella and Aragon. It is permitted in Rioja white wines but is not widely used due to easy oxidation of the must. In Australia, the variety known as White Grenache was identified as Biancone by ampelographer Paul Truel in 1976.