Grenache Blanc (Garnacha Blanca Spanish) – fair-skinned mutation of Grenache Noir. Although his birthplace is Spain, Grenache Blanc is more known for his role in the blends of white wines from the South of France and as an integral part of the wine châteauneuf-du-Pape.
Although Cannonau (Cannonau) – Sardinian name for Grenache Noir, Cannonau Bianco (Cannonau Bianco) – this is not Grenache Blanc, but rather a descendant of red grapes than his mutation.
From white Garnacha increasingly monosortovye wines, but while this variety is more popular as a softening component in blends.
Its typical aromas of green Apple and stone fruit, dense texture.
However, the grade is sensitive to terroir, so is able to demonstrate a very different character. White Grenache is prone to oxidation, which requires very careful attention in the winery.
Grenache Blanc is an important component of many French natural sweet wines (FR. vins doux naturels), such as Maury (Maury), Rivesaltes (Rivesaltes) and Vegetable (Rasteau).
Even in hot and dry climate of the Roussillon, which accounted for a third of the French plantings of Grenache Blanc, a variety that can retain good acidity. In General, as well as its black cousin, white Grenache resistant to drought and its survivability is good service in windy arid areas. But the variety is prone to high yields and are able to get too many potential alcohol, if you do not give it proper attention.
As of 2008 in Spain under the vines Garnacha Blanca was about 2100 ha. Most of these landings accounted for Catalonia and Aragon. This is often used in blends of local wines, in particular, Priorat and Terra Alta.
In California, Grenache Blanc is noticeably present in the vineyards of the Central Coast, particularly in San Luis Obispo. Less hot the southern part of this region are favorable for the development of antioxidants, which give a refreshing acidity and mineral character in wines.
Gourmet couples to Grenache Blanc:
Source: portal Wine-Searcher /Jan. 2019
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