All about Grenache

March 26, 2025

Over the last few years, our family has come to the realisation that our Greenock and Mengler Hill vineyards have some of the Barossa’s more remarkable plantings of grenache. And we just love it!

A bit of history about Grenache

Originating in Spain, where it is sometimes called garnacha, grenache is also well known as a variety in French winemaking and in Italy. In these countries, grenache is most often blended with other varieties including tempranillo, mourvedre/mataro and cinsault.

Grenache is a variety that suits warmer climates. For this reason it found its way to California and Australia as the ‘new world’ wine culture grew. McLaren Vale and Barossa, both in South Australia, are arguably the regions most well known for producing Grenache in Australia.

Grenache is such a versatile variety. It can be used to make wines that range from rich and full bodied reds through to lighter, more elegant styles. It can also be used in making rosé, like we do!

Barossa Grenache

The oldest grenache vines in the world that are still producing grapes for wine are found in the Barossa – Cirillo – planted 1848. We love this quote from Marco Cirillo, which shows his passion for the variety, “Twenty years ago, when I started this process, people said, ‘Don’t make Grenache and don’t make the style that you’re making.’ But now it’s having a moment in the sun. When people are no longer excited about Grenache, I’ll still do what I’ve always done: make Grenache. It’s what my father started and it’s what I’ll continue and hopefully the next generation will continue also."

Grenache is currently the third most planted variety (by hectares) in the Barossa, but historically was the most popular variety and was a major base for fortified wines.

“The significance and quality of Barossa Grenache far outweighs its small production figures.” Barossa Wine

These days, you will find many great single varietal grenaches made by smaller producers in the Barossa. Blends are also popular, including the very well known GSM (Grenache, Shiraz, Mataro).

Below is the Grenache block, planted in the late 1960s, at our family's Greenock vineyard. Fruit from this block is used to make our Wellington Grenache, Barossa GSM, Small Victories Grenache Mataro and Small Victories Rosé.

Grenache and making Rosé

Described as a ‘prime rosé variety’ by Young Gun Of Wine, grenache is the main grape for making rosé in France (think Provence) and is growing in popularity in South Australia.

We think it is a fab variety for making rosé, with aromas of musk and hints of strawberries and cream, and delicious vibrant red fruits on the palate.

Food and wine matching for Grenache

A little bit savoury/spicy + delicious fruit, grenache is such a great wine to pair with food!

Food and wine matching for Grenache is an interesting conversation to have, because grenache can be made in so many styles. It can be made as a Rosé, as a light or medium-bodied wine or as a heavier, richer wine.

So the first question you will need to answer is what style of wine is the grenache I’m pairing with? Once you know that, you can set about planning your meal or food pairing!

Grenache food pairing

Typically the spice in grenache sees it matching superbly with roasted meats and vegetables, stews and recipes with Asian flavours. Think roast turkey with lots of root vegetables or pork belly. And slow-cooked stews and braises in the winter can be a great pairing.

Another great choice would be this slow-cooked Pork Ragu recipe from local Barossa restaurant Casa Carboni. Chef Matteo hails from Italy, and his pasta recipes are just amazing. You can substitute the pork for lamb, beef or duck if you prefer.

The spice in the wine can also lend itself to a dish with a hint of sweetness – not dessert sweet – but something like Moroccan couscous with sultanas and almonds.

It you like something in the spicy food sphere, then choose a lighter-style grenache that can be chilled in the fridge for 30 minutes before dinner.

Matt Dunne, one of Sydney’s finest sommeliers, suggests pairing our Small Victories grenache with pork cutlets with a spicy Asian slaw. He also suggests fish tacos + jalapenos and recommends chilling the wine a bit before enjoying this food match. Here’s a recipe from the New York Times to try – fish tacos recipe.

If you’ve got a lighter style of grenache you may find cured meats, salmon or a smokey barbecue the way to go. For a quick mid-week meal pairing, try this Asian Crab Omelette.

Jess, our Digital Marketing Manager, loves a medium-bodied grenache blend like the Small Victories Grenache Mataro or Barossa GSM with a deliciously stinky blue cheese. For a meal pairing look at baking some pumpkin and blue cheese tarts!

Another great match that we love is a glass of grenache with a banh mi. Simple and delicious. We’ve got our favourite local places to grab a banh mi, but if you’re making them at home check out this pork banh mi recipe or this vegan tofu banh mi recipe.

Food pairing suggestions from Jules and Bec

Jules suggests that great food pairings for medium-bodied Grenache include rich salads like a roasted cherry tomato, feta and chickpea couscous salad or a panzanella salad like this recipe.

Bec loves enjoying the Small Victories grenache-based Rosé with sea salt chips at wine-o-clock, but also pairs it with seafood like salmon or prawns.

Food match for Grenache Rosé

Rosé doesn’t need to be pigeon-holed as an aperitif or a wine to only enjoy casually with a platter of cheese and other goodies. It can be a serious meal-time wine, and has some great food matches.

Melissa Moore, previously Head Somm for Merivale in Sydney, agrees she would 100% enjoy our Small Victories Rosé with a lobster roll for lunch. Check out this recipe from Gourmet Traveller Magazine for some inspo.

Another recipe you might like to try with our Rosé features asparagus with a cream sauce.

And we think an easy mid-week dinner match is simply a bowl of spaghetti with a tomato sauce. We love this traditional recipe from local Italian restaurant Casa Carboni – Spaghetti con Sugo al Pomodoro.