Get to Know Grenache

Grenache Harvest

Grenache on it's own is not a common wine for most Americans. It's typically used in French Rhône wines, the most famous of which - Chateauneuf-du-Pape - you may have heard of. It's also used in a variety of dry rosés. When I was asked to come up with a recipe pairing for a Grenache by Buscador Wine it took some experimentation and education on my part because it was so different from other red wines I had tried.

Buscador Wine 2007 Grenache

In general, Grenache has some juicy cherry flavor but I wouldn't describe it as Bing cherry. The flavor seems tighter than that, more like "pie" cherries, a little tart and sour. Grenache is also high in alcohol and low in acidity which makes it easy-drinking but not the kind of wine you'd store for a long time unless it was blended with a more tannic or acidic varieties. Sounds perfect for a crisp, chilled summery rosé though, doesn't it?

It's actually the leading grape of the southern Rhône wine region in France. Rhône-style wines use up to 13 grape varieties blended to create one wine. Grenache ranks right up there in importance. It's also a common grape in Spanish wines. And, it's been turning up more and more in US wines. That's because it grows well in hot dry climates like the California's San Juoquin Valley and Washington State's Columbia Valley. There's even a group of US winemakers calling themselves the Rhône Rangers who champion American Rhône-style wines.

Next time you are buying a rosé or a red Rhône-style blend, check the label to see if Grenache is listed. Then try it pairing it with Lavender & Anise Crusted Rack of Lamb.

What to look for: Dry Rosés, Spanish red wines, Rhône-style red blends.

Price: You can find rosés that include Grenache starting as low as $7 per bottle like Columbia Crest's Two Vines Vineyard 10 Rosé. Spanish Garnacha (Grenache) and Rioja blends start around $11 per bottle. Rhône wine, and Rhône-style blends are typically more expensive running about $20 per bottle and up.

What to eat it with: Think sunny, Mediterranean from Spain to Southern France - fresh herbs like rosemary and lavender, ripe tomatoes, tangy goat cheese or manchego, salami, sausages, cured ham, lamb, rustic dishes like paella, stew or cassoulet, and spicy food.

Mmm...Malbec

If you haven't already read my bio, then you should know my passion in life is food and as an extension of that food and wine. When you drink a wine that pairs perfectly with what you are eating the combination is heavenly -- like lying on a blanket with your love under a canopy of stars. Yes, romantic. I think the marriage of food and wine is very romantic.


So the food I am eating dictates the wine that I am thinking about. Lately, I've been barbecuing so I been thinking about and drinking wines that pair well with grilling. If you read my Parsley blog on Epicurean Erin or SheSpeaks, you saw that I suggested pairing the vibrantly herbaceous Chimichurri Sauce with a glass of Argentine Malbec. Based on that, I thought you might enjoy learning more about the wine.

A few years ago, I tried my first Argentine Malbec and fell in love. Argentina is the 5th largest wine producing nation in the world so chances are (especially if you are lucky enough to have a Trader Joe's nearby) that you have tried an Argentine wine. Argentina grows many grapes that you may be familiar with like Chardonnay, Cabernet Sauvignon and Merlot as well as a few you might not have heard of like Torrontes, Tempranilla and Malbec. The best Malbec, arguably, comes from the Mendoza region -- don't tell the French. Actually, about 70 percent of all Argentinian wine comes from Mendoza.

By now you are probably wondering how Malbec tastes. Like any varietal, the flavor and body vary depending on where the grapes are grown and who is making the wine. In general, Malbec from the Mendoza region are described as dark, juicy, and ripe, like black cherries or plums. You might also notice subtle chocolate or spice notes, and a hint of vanilla from the oak barrels. The body (or the perceived weight the wine in your mouth) will be medium to full like the difference between whole milk and half and half according the Karen MacNeil, of The Wine Bible.

What to look for: Malbec from Argentina, specifically the Mendoza region.
Price: You should be able to find a pretty good wine starting around $8 to $12 per bottle.
What to eat it with: Take a tip from Argentina, land of asado (barbecue) and try a Malbec the next time you are grilling steak or lamb (that you'll serve with Chimichurri Sauce). It's a good match for roast beef or beef stew. It's also a great wine for pizza night with a mushroom and/or sausage pizza.

Have you ever tried Malbec? Was is from Argentina or France? If you've tasted both, which you prefer? Do you have a favorite winery for Malbec?

Wine Pairing Recipe - Pan Seared Scallops with Green Papaya Slaw with Buscador Wine Sauvignon Blanc

Pan Seared Scallops with Green Papaya Slaw

Photo & Recipe by Chef Erin Coopey, In Good Taste Pairings, Wine-Pairing Recipe Development
Serves 4

2 cups grated or fine julienne green papaya*
½ cup grated or fine julienne carrots
½ cup blanched, refreshed and fine julienne snow peas
¼ cup thinly sliced red onion
¼ cup coarsely chopped fresh cilantro
2 tablespoons white balsamic vinegar or rice vinegar
4 tablespoons lime-flavored olive oil
12 sea scallops
2 tablespoons peanut or canola oil
salt and black pepper to taste
fresh cilantro sprigs for garnish (optional)
lime zest for garnish (optional)

To make the slaw, combine green papaya, carrots, snow peas, red onion and cilantro in a mixing bowl. Add vinegar and olive oil, toss to combine. Season with salt. Refrigerate for 1 hour.

In a large frying pan over medium-high heat, warm the peanut oil. Season scallops with salt and black pepper. Add scallops to pan and sear, turning once, until golden brown, about 2 to 3 minutes per side.

Divide slaw between 4 chilled salad plates. Divide the scallops among the plates, placing them on the slaw. Garnish with cilantro sprigs or lime zest. Serve with a chilled glass of Buscador Sauvignon Blanc.


*Green or unripe papaya is available in Asian markets. To prepare, peel the skin away with a paring knife, then halve the papaya lengthwise, scoop out the immature white seeds. If green papaya is not available, jicama may be substituted.

About The Wine

Buscador Wine 2008 Sauvignon Blanc
Appellation: Santa Ynez Valley
Bottling Date: March 2009
Release Date: June 2009
Alcohol: 13.1%
Blend: 100% Sauvignon Blanc
Cases Produced: 56

Ah, Sauv Blanc. Love it. Favorite white wine. A harvest in Marlborough, NZ spring 2008 definitely cemented my passion for the grape. The grapes are sourced from right out the front door at Vina de Santa Ynez. Citrus overtones usually dominant and did all through harvest, fermentation and the stainless steel aging. However, round about March 2009 when I fined and filtered the wine I noticed an incredible and overpowering grassiness. My passion bucket overflowed! Without hesitation I bottled up 56 cases before it was blended up for a very different Kalyra wine. Yes, yes, yes the pH is a bit high at 3.49, however, with only 56 cases to sell and get it while you can! If not, I will drink the rest myself. In the end I bring to you an outstanding example of pure Santa Barbara County Sauvignon Blanc.

Give it a try with some Pan Seared Scallops with Green Papaya Slaw! Cheers, Matt