Cannonau is the main grape in the island of Sardinia, Italy.
Blackberry |
Black Currant |
Black Cherry |
Plum |
Herbs |
Violet |
Spices |
Licorice |
Oak Added Flavors:
Oak |
Vanilla |
Cinnamon |
Tobacco |
Black and Blue Fruit, Wild Berries, and Plum (or Jam) are typical Cannonau flavors.
Hints of Violets or Roses, and Herbs (Anise).
Oak added Flavors: Vanilla. Cinnamon. Tobacco.
BODY | Medium - Full | ||
TANNINS | Medium - Plus | ||
FRUIT | Medium - Plus | ||
ACIDITY | Medium | ||
|
Tapas |
Salami |
Ham |
Pizza |
Cassoulets |
Chicken |
Duck |
Rabbit |
Pork |
Lamb |
Veal |
Game |
Cannonau is very food friendly. It has good fruit and smooth tannins.
It pairs perfectly with rich Stews, Cassoulets and Marinated Asian.
Cannonau also loves Barbecue and Grilled Meat (Beef. Veal. Pork. Chicken. Game).
Excellent Pairing:
Tapas. Cured Meat. Pizza.
Stews. Cassoulets. Goulash.
Asian Marinated Dishes.
Indian Chicken Tikka Masala.
Poultry. Roasted Duck with Plum.
Pork. Rabbit. Game.
Lamb. Lamb Shanks.
Braises. Roast. BBQ.
Game with Cherry Sauce.
Strong Cheese:
Pecorino Sardo. Asiago Vecchio (Aged). Manchego. Cheddar. Gouda.
In Italy, Grenache is most commonly found in Sardinia under the name Cannonau.
The DOC wine "Cannonau di Sardegna Classico" must contain at least 90% Cannonau.
Best Quality: Cannonau di Sardegna DOC. Subzones Nepente di Oliena, Jerzu, and Capo Ferrato.
Cannonau is also grown elsewhere in Italy under the names: Alicante, Tocai Rosso, Granaccia, and Vernaccia Nera.