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Garnacha Wines from DOP Cariñena, Beautiful Bang for the Buck
Garnacha, abundantly grown in Spain, likes to linger. Linger in the vineyard, as it is late ripening, and linger on your palate, since it makes a big bodied wine, full of fruit and spice, low in tannin and color, yet flush with alcohol. It can be a party animal, better in a blend than alone, unless you corral its exuberance, and limit its numbers. And so, the thin-skinned grape that sprang from Spain’s rocky terrain can make easy drinking wines but in limited production, can also produce intense, age- worthy wines of character.
Stony soils, lots of sun, and little water creates more intense wines, from vines that struggle and concentrate their survival into each grape. Here, in northeastern Spain, the Ebro River Valley is home to DOP Cariñena, one of nine wine appellations in this region of Spain. Tucked between the Pyrenees and Iberian Mountains, Aragon’s diurnal temperature swings and a strong northern wind make this arid plain and foothills perfect for Garnacha, which likes it hot and dry. Under these ideal conditions, Garnacha, also known as Grenache or Cannonau, expresses a balance of fruit, acidity, alcohol, and tannin, making silky wines of distinction.
With its rich history of winemaking, dating back to the Romans, and one of the oldest protected appellations in Europe, a DO since 1932, DOP Cariñena offers high quality wine at amazing prices, the result of blending traditional techniques with modern technology. Their Garnacha wines are softly elegant, approachable in their red and black fruit, delicate spice, and zesty acidity. As a wine region, Cariñena offers a lot, 14 grape varietals are made into white, red, and rosé wines, with Garnacha the most widely planted grape, replacing most of the original Cariñena, or Carignan, plantings. Flying under the radar, Cariñena is poised to be the next big thing, with its delicious and affordable wine.
Two delightful examples were sampled recently, an old vine Garnacha and a Garnacha blend, both stunning in their elegance and bang for the buck.
The Corona de Aragón Old Vine Garnacha 2014 (SRP $10) goes down like velvet, beautifully balanced in its fruit, structure, and acidity. Silky and sensuous, aromas of ripe red and black fruit, spice, balsamic and mineral notes echo on the palate, with pleasant tannins framing the long and fruity finish. Made from old vine fruit grown on high slopes, the handpicked berries were cold-soaked to get the most color, fruit, and flavors from the grapes. Fermented in stainless steel tanks, the wine remained on its lees for three weeks, before going through malolactic fermentation in French oak barrels, where it aged for four months before bottled and released. As you can see, lots of care was used in producing this simple wine, that tastes anything but simple, intensely delicious! This is an everyday drinking wine that pairs well with charcuterie, cheese, grilled red meats, vegetables, and stews.
The Bodegas Paniza Artigazo Edición Limitada 2008 (SRP $22), a blend of 40% Garnacha, 30% Syrah, and 30% Cabernet Sauvignon, unfolds its charms slowly, needing a bit of air to fully appreciate this beauty. An intense nose of wild berries, herbs, and nuts, with a touch of balsamic, reveals an elegant wine, with black cherry, blackberry and plum fruit, spice, tobacco, herbs, and oak notes of cedar, vanilla, and chocolate. Well balanced, the wine blossoms in your mouth, layers of flavor, and the 14.5% ABV not even noticeable, it’s so well integrated. Again, the winemaking is precise and patient. Hand-picked clusters from 40-year-old vines are macerated, then fermented in stainless steel tanks, where part of the wine is drained off to allow the remaining wine to undergo malolactic fermentation on its lees. Each varietal is processed separately until the final blend. Aged in French and American oak barrels for 18 months, the wine is blended and bottled, allowing for an additional 18 months before it is released. A complex wine, its round tannins and pleasantly long finish lend itself to a wide variety of food dishes.
Stock up on these beauties, because World Garnacha Day, officially known as International Grenache Day, is coming up on Friday, September 16th. Started six years ago to promote Grenache in all it’s names, it’s hoped that people will discover its charms, helping to protect many ancient vineyards worldwide from being ripped out for other more commercial varieties. A solo and team player, Garnacha/Grenache is a winner, fragrant and concentrated with a dollop of spice, its flavors and round tannins make it a versatile food pairing wine, and oh so affordable!
Garnacha, abundantly grown in Spain, likes to linger. Linger in the vineyard, as it is late ripening, and linger on your palate, since it makes a big bodied wine, full of fruit and spice, low in tannin and color, yet flush with alcohol. It can be a party animal, better in a blend than alone, unless you corral its exuberance, and limit its numbers. And so, the thin-skinned grape that sprang from Spain’s rocky terrain can make easy drinking wines but in limited production, can also produce intense, age- worthy wines of character.
Stony soils, lots of sun, and little water creates more intense wines, from vines that struggle and concentrate their survival into each grape. Here, in northeastern Spain, the Ebro River Valley is home to DOP Cariñena, one of nine wine appellations in this region of Spain. Tucked between the Pyrenees and Iberian Mountains, Aragon’s diurnal temperature swings and a strong northern wind make this arid plain and foothills perfect for Garnacha, which likes it hot and dry. Under these ideal conditions, Garnacha, also known as Grenache or Cannonau, expresses a balance of fruit, acidity, alcohol, and tannin, making silky wines of distinction.
With its rich history of winemaking, dating back to the Romans, and one of the oldest protected appellations in Europe, a DO since 1932, DOP Cariñena offers high quality wine at amazing prices, the result of blending traditional techniques with modern technology. Their Garnacha wines are softly elegant, approachable in their red and black fruit, delicate spice, and zesty acidity. As a wine region, Cariñena offers a lot, 14 grape varietals are made into white, red, and rosé wines, with Garnacha the most widely planted grape, replacing most of the original Cariñena, or Carignan, plantings. Flying under the radar, Cariñena is poised to be the next big thing, with its delicious and affordable wine.
Two delightful examples were sampled recently, an old vine Garnacha and a Garnacha blend, both stunning in their elegance and bang for the buck.
The Corona de Aragón Old Vine Garnacha 2014 (SRP $10) goes down like velvet, beautifully balanced in its fruit, structure, and acidity. Silky and sensuous, aromas of ripe red and black fruit, spice, balsamic and mineral notes echo on the palate, with pleasant tannins framing the long and fruity finish. Made from old vine fruit grown on high slopes, the handpicked berries were cold-soaked to get the most color, fruit, and flavors from the grapes. Fermented in stainless steel tanks, the wine remained on its lees for three weeks, before going through malolactic fermentation in French oak barrels, where it aged for four months before bottled and released. As you can see, lots of care was used in producing this simple wine, that tastes anything but simple, intensely delicious! This is an everyday drinking wine that pairs well with charcuterie, cheese, grilled red meats, vegetables, and stews.
The Bodegas Paniza Artigazo Edición Limitada 2008 (SRP $22), a blend of 40% Garnacha, 30% Syrah, and 30% Cabernet Sauvignon, unfolds its charms slowly, needing a bit of air to fully appreciate this beauty. An intense nose of wild berries, herbs, and nuts, with a touch of balsamic, reveals an elegant wine, with black cherry, blackberry and plum fruit, spice, tobacco, herbs, and oak notes of cedar, vanilla, and chocolate. Well balanced, the wine blossoms in your mouth, layers of flavor, and the 14.5% ABV not even noticeable, it’s so well integrated. Again, the winemaking is precise and patient. Hand-picked clusters from 40-year-old vines are macerated, then fermented in stainless steel tanks, where part of the wine is drained off to allow the remaining wine to undergo malolactic fermentation on its lees. Each varietal is processed separately until the final blend. Aged in French and American oak barrels for 18 months, the wine is blended and bottled, allowing for an additional 18 months before it is released. A complex wine, its round tannins and pleasantly long finish lend itself to a wide variety of food dishes.
Stock up on these beauties, because World Garnacha Day, officially known as International Grenache Day, is coming up on Friday, September 16th. Started six years ago to promote Grenache in all it’s names, it’s hoped that people will discover its charms, helping to protect many ancient vineyards worldwide from being ripped out for other more commercial varieties. A solo and team player, Garnacha/Grenache is a winner, fragrant and concentrated with a dollop of spice, its flavors and round tannins make it a versatile food pairing wine, and oh so affordable!