By now you've probably heard about grenache's meteoric rise in popularity in Australia over the last few years. So why is grenache so popular? Grenache – or garnacha as it is known in Spain – has a long history in Australia, with it originally being used for fortified wines. Grenache thrives in hot and dry conditions, and does especially well in regions like McLaren Vale, and the Barossa and Clare Valleys.
Over the years the style of grenache in Australia has shifted, with modern grenache usually medium- to full-bodied, bright in colour with balanced tannins and medium acidity. When it comes to pairing food with grenache, it's all about finding dishes that will complement the spice in the wine. The three winemakers from Beresford, d'Arenberg and Serafino have some great suggestions below.
d'Arenberg winemaker Chester Osborn says, "A small panel of marketers and I were discussing ways to promote grenache – my suggestion was to wear a loud shirt in honour of grenache because it isloud and fun (if you know me, then you know I love a loud shirt!)." We like this suggestion.
But, if you don't have a loud shirt on hand, we suggest you get on board with International Grenache Day by drinking some delicious grenache on September 15. These three wines are a great place to start.
2022 3drops Cabernet Franc
This cool-climate cabernet franc offers vibrant, bold flavours of cherry and cranberry, complemented by fresh minty herbal notes. The wine presents a medium-bodied palate with intensity, balance and a well-defined structure. Tannins are fine-tuned and well-integrated, with the quality French oak adding a touch of spice. A delicious red wine with savouriness, acidity, complexity and a long, graceful finish.Winemaker Rob Diletti says: We love cabernet franc for its remarkable balance of fruit, freshness and complexity. We feel this variety is extremely well suited to our Wragg Road vineyard in the heart of the Great Southern. Our cabernet franc vines, now 25 years old, are a wonderful expression of our cool-climate terroir.
H. How do you approach the winemaking process when it comes to cabernet franc?
RD. Our philosophy in the winery focuses on allowing the fruit to dictate the style and character of the wine. Cabernet franc from the Great Southern has a diverse fruit spectrum and straightforward, classic winemaking allows this to shine through.
H. How should your cabernet franc be enjoyed on International Cabernet Franc Day?
RD. The Riedel Cabernet glass has a wide, rounded bowl and a slightly tapered rim. For cabernet franc this type of glass works well as it allows the complex aromas of ripe fruit, herbs and earthy notes to be fully expressed. We recommend serving the wine around 16–18°C.
The ultimate food pairing: Cabernet franc pairs beautifully with dishes like eggplant parmigiana, lentil-based stews or ratatouille, as their rich, savoury flavours complement the wine's complex profile.
RRP $33 | Drink to 2029 | 3drops.com | Shop this wine
2023 Rising Cabernet Franc
From 40-year-old vines on a west-facing slope in Healesville. 100 per cent destemmed and matured in older oak. A vibrant crimson red. Dark cherries, fresh tomato leaf, pepper and violets intermingle with a little meatiness. It's savoury on entry on the medium-bodied palate and I like the balance between the wine's gentle juiciness and its gently grippy tannins. It'll be even better in a year or two, once those tannins soften a tad. – Philip Rich, 93 points, Halliday Wine Companion.Winemaker Anthony Fikkers says: What I love about this wine is that it's a great example of how the Yarra Yalley makes ripe yet medium-bodied heavier reds.
H. How do you approach the winemaking process when it comes to cabernet franc?
AF. Our cab franc is hand-picked and 100 per cent destemmed before undergoing fermentation, and there are two main things we do in the winery to keep this wine as pure as possible. Firstly, we hand plunge for super soft extraction – we want to keep the lightness in our franc. It’s then pressed off after eight days to mature in old oak. These two things combined highlight cabernet franc’s unique characteristics.
H. How should your cabernet franc be enjoyed on International Cabernet Franc Day?
AF. First and foremost, our cab franc is best enjoyed in good company! We recommend serving it in the Plumm Three No. 1 – a universal glass that is well suited to red wine with some body and structure.
The ultimate food pairing: Drink this 2023 Rising Cabernet Franc with a generous bowl of pappardelle with wild mushroom ragu.
RRP $38 | Drink to 2029 | risingwines.com.au | Shop this wine
2022 Squitchy Lane Limited Release Cabernet Franc
A vibrant, crimson red. Lifted and attractive with aromas of sour cherries, damson plums, blood orange and a hint of fresh tomato leaf. The palate is medium bodied, with good freshness and silky, persistent tannins that are in harmony with the fruit. An elegant, balanced and well-put-together wine – Philip Rich, 93 points, Halliday Wine Companion.Squitchy Lane say: Our Cabernet Franc tends to be a medium-bodied wine offering juicy, berry fruit flavours with a touch of spice. The wine is approachable and delicate with a fine structure. These qualities make this style an ideal food wine with the ability to match with a wide range of different dishes.
H. How do you approach the winemaking process when it comes to cabernet franc?
SL. Cabernet franc is well suited to cooler inland areas as it tends to bud and mature earlier. In the vineyard, cropping levels are kept low to improve structure and develop fully ripened flavours. In the winery, longer time on skins during fermentation improves tannin extraction and offers a richer flavour profile.
H. How should your cabernet franc be enjoyed on International Cabernet Franc Day?
SL. Whether the wine is young or more mature, decanting the wine a short time before serving will ensure that the wine reveals its full range of flavours.
The ultimate food pairing: A rich dish such as cassoulet.
RRP $52 | Drink to 2030 | squitchylane.com.au | Shop this wine
Top image credit: Squitchy Lane
