Are you a Garnachista?

If you dig juicy Spanish reds from places like Campo de Borja, Calatayud or Carinena or more powerful red blends from Terra Alta, Montsant or Priorat you could be ... a Garnachista.

So too if the word Rhone makes you smile as you reach for spicy Cote du Rhone and Vacqueyras or a big Gigondas and Chateauneauf-du-Pape you are ... a Garnachista

So come out and admit it you are not a sipper because Garnacha is tough to sip - these are drinking wines - food wines that you gulp down with big meals and loud friends.

So are you a GARNACHISTA! ?

clones, mutants and crosses

This from Wikipedia:
Grenache comes in 'black', 'grey' and 'white' versions, plus a mutant with an altered epidermis.

The standard "black Grenache" is known as "Garnatxa Fina" in Catalan, and is the most common version.

The "hairy Grenache" is also known by names such as Lladoner Pelud (see below). The leaves look similar to Macabeo, but with fine little hairs. Recent research in Spain into this bizarre clone indicates that it produces smaller berries with a thicker skin, which suggests a greater potential than the original for making fine wine. This is an active area of investigation.

Grenache Gris is widely planted in France in particular, but is declining under the current vine pull schemes.

Grenache blanc is a major variety in its own right, particularly in France, where it is an important component of many white wines from the Rhône. It is often blended with Roussanne.

Grenache Noir was crossed with Petit Bouschet to give Alicante Bouschet, sometimes called Garnacha Tintorera. It was an important grape during Prohibition, as its thick skins survived being transported from Californian vineyards to consumers, who were allowed to make small amounts of wine at home.

In 1961, a cross between Grenache and Cabernet Sauvignon produced the French wine grape Marsela