Grenache
Southern Rhone and Spain
Strawberry, white pepper and warmth. Pale for a red, low in tannin and naturally high in alcohol.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
24-27 Brix
24 - 27
Titratable acidity
4.5-6 g/L
4.5 - 6
pH
3.5-3.9
3.5 - 3.9
Juice yield
0.68 L/kg
free run plus a gentle press
Sugar per kilogram
192 g
at 25.5 Brix, the midpoint
Fruit for 23 litres
34 kg
before racking losses
Potential alcohol
14.0-15.3%
from 1.108 fermented dry. A range, because conversion varies by strain
What it punishes
Oxidation. Grenache is unusually prone to it, so keep vessels full and free SO2 honest from the first day.
Made into
- Dry red
- Rhone blend
- Rose
Sulphite at this pH
At pH 3.70, protecting a red wine to 0.5 mg/L molecular SO2 takes 39 mg/L of free SO2. Work it out for your own reading.
More vinifera red
Cabernet Sauvignon
Bordeaux, and now everywhere warm enough
23-25 BrixMerlot
Right Bank Bordeaux
22-25 BrixCabernet Franc
Loire and Bordeaux
22-25 BrixPinot Noir
Burgundy
23-26 BrixSyrah
Northern Rhone
24-26 BrixMourvedre
Bandol and Spain
24-28 BrixZinfandel
California, and Croatia before that
23-25 BrixSangiovese
Tuscany