Bet you didn’t know that Friday, September 19 is Grenache Day. Truth be told, we didn’t either until Anne got the press release from the International Grenache Association.
But we did happen to have an interview with winemaker Steve Anglim, of Anglim Winery, talking about Grenache. And we thought while everyone else is tasting and tweeting #GrenacheDay, we’d jump into the fray with our interview.
One of the two ways folks end up as winemakers is that they start out as home winemakers, get hooked and work their way into becoming pros – and that’s Anglim’s story, as well. His daughter got him started when she bought him a winemaking kit for Father’s Day. It didn’t take long for Anglim to start making wine directly from grapes (he even belonged to the Cellarmasters, the same home winemaking club that we belong to), and finally landed in Paso Robles, California, opening his winery in 2002 and specializing in what are called the Rhone varieties, which include mouvedre, syrah and, of course, grenache.
“Grenache is both virtuous and difficult,” Anglim said. “It’s difficulty comes from- It needs to be very actively managed and grown or it produces a wine of rather non-descript and somewhat uninspiring character.”
In the right conditions, he explained, the vines get a little too exuberant and put out tons of fruit. Now, that sounds like a good thing, but often when a vine over-produces, the fruit flavors get diluted and blah. And that means non-descript or uninspiring wine, or as Anglim put it, “Gallo Hearty Burgundy.”
But Anglim went on to point out that when the grenache vines are made to struggle, the fruit they produce is much nicer.
“Generally, it will be a bright cherry [flavor], a vibrant character to the wine,” Anglim said about what you can find in a bottle of grenache. “If you’re in the premium section, you would expect more color development, more richness, more layers.”
As for what to eat while drinking grenache, you don’t want something too light or too heavy, Anglim said.
“Anything in the middle of the menu,” he said. “Pork, lamb always works. You can do pasta with any kind of sausages.”
We also find that a lighter grenache does very nicely paired with food that has a sweeter edge to it, and Anglim agreed, but added that you can’t count on it.
“For me, grenache is very funny and we see this when we’re doing the blends,” he said. “Sometimes grenache doesn’t like to sleep with its friends.”
In short, he’ll have what seems like a perfect grenache to blend with its traditional partner mourvedre only to find that the wine doesn’t blend at all well.
So give your grenache a quick taste before deciding what to have for dinner. Or just drink it.
We tasted Anglim’s 2011 grenache in his tasting room and Michael thought it was a good full wine – not at all pale, with a savory herbal element alongside the pomegranate and red fruit character and a hint of oak. We do have another bottle in the wine fridge at the moment. The debate now is whether to open it or find some other grenache to enjoy for Grenache Day.