Garnacha Blanca are full bodied wines, with low acidity and an oily character.
Citrus. Lemony.
Green Plum. Pear.
White Flowers.
Herbs. Anise.
Salty Minerals.
Mediterranean. Indian. Asian.
Tapas. Paella. Garlic Seafood.
Fried White Fish. Sushi. Sashimi. Wasabi.
Grenn Curry. Sweet Chili. Moroccan Tagine.
Chicken Satay. Turkey. Pork.
Fresh Green Herbs. Green Salads. Vinegar.
Asparagus. Artichokes. Cucumber. Tomatoes.
Cheeses. Manchego. Cheddar.
| Serving temperatures: Unoaked 8-10°C (46-50°F) Oaked 10-12°C (50-54°F) |
Garnacha Blanca originated in Spain, probably as a mutation of the red Garnacha.
It is majorly found in Catalonia (Terra Alta), Aragon, Rioja and Navarra regions.
From Spain, it spread to France (Rhône Valley and Châteauneuf-du-Pape) where Grenache Blanc is typically used to balance the honeyed richness of Roussanne.
Garnacha Blanca can stand on its own but oftest used as blend.
Alcohol: tends to be high.
Aging: great capacity for aging.