Level 2 · Wine & Spirits Exam Prep
Grenache and Garnacha
The backbone of southern French and Spanish reds.
Topics covered
- Châteauneuf-du-Pape
- Priorat
- GSM blends
- Rosé styles
Level 2 Study Guide
Bordeaux-Style Reds
Quick Revision
- Grenache = Garnacha (same grape)
- Low tannin, LOW acid, HIGH alcohol
- Red fruit, spice
- Southern Rhône: Châteauneuf-du-Pape (GSM)
- Spain: Rioja, Priorat
- Used in rosé (Provence) and fortified (Banyuls)
Key Facts for the Exam
- Same grape: Grenache (France), Garnacha (Spain)
- Medium-full body, low-medium tannin, low acidity, HIGH alcohol; red fruit, red berry, spice
- Southern Rhône: key grape in GSM blend (Grenache-Syrah-Mourvèdre) — Châteauneuf-du-Pape
- Spain: Rioja (blended with Tempranillo as Garnacha), Priorat (old vine Garnacha, concentrated)
- Prone to oxidation — early drinking for fresh styles; old vines produce concentrated, complex wines
- Rosé de Provence and Tavel rosé are Grenache-based; also used in Banyuls (fortified sweet wine)
Level 2 Exam Tips
- 1.GSM = Grenache + Syrah + Mourvèdre — the classic Southern Rhône and Australian blend acronym.
- 2.Grenache/Garnacha = same grape. Grenache is French; Garnacha is Spanish.
- 3.High alcohol is a defining characteristic — Châteauneuf-du-Pape minimum is 12.5% (often 14–15%).
- 4.Old vine Garnacha from Priorat = some of Spain's most concentrated, expensive wines.
Common Exam Mistakes
- ✗Forgetting Grenache has LOW tannin despite its full body — it is not a tannic grape like Cabernet
- ✗Confusing Châteauneuf-du-Pape (Southern Rhône, Grenache-led) with Hermitage (Northern Rhône, Syrah)
- ✗Missing that Grenache is used for rosé — Provence rosé is primarily Grenache-based
Related Topics
Key Terms
Frequently Asked Questions
- What is Châteauneuf-du-Pape?
- Châteauneuf-du-Pape is a famous appellation in the Southern Rhône Valley of France. It produces powerful, high-alcohol red wines (minimum 12.5% ABV) from blends of up to 13 permitted grape varieties, with Grenache typically dominant. The region is known for its distinctive large galets roulés (rounded stones) that retain heat and aid ripening.