Could Asian food and grenache be the Next Big Thing?
I wouldn’t discount it, after The Real Review’s recent International Grenache Day Dinner at China Doll, Sydney.
The food was great, the wines were outstanding, and together they made sweet music.
In recent years there’s been a revival of interest in grenache as a stand-alone red-wine grape, inspired by a new generation of younger winemakers in the two key regions of South Australia: McLaren Vale and Barossa.
Grenache is one of the excitement grapes today, with winemakers in the warmer regions reinventing Australian grenache styles. These wines are more aromatic, elegant, approachable young, and more fruit-driven, so that they express their vineyard and region better than ever.
International Grenache Day was on September 15, but The Real Review celebrated three days early, with an Asian banquet alongside 12 wines.
Grenache is widely grown in the south of France, especially the southern Rhône, in Spain and several other countries. It’s been grown in Australia since white settlement, but was usually blended with other grapes to make ‘Burgundy’. And for most of our history it’s been used for fortified wines, especially tawny ports, as well as rosés, cheaper sparkling wines and cask reds. In recent years there’s been a revival of interest in grenache as a stand-alone red-wine grape, inspired by a new generation of younger winemakers in the two key regions of South Australia: McLaren Vale and Barossa.
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This Article was originally published on The Real Review
