Garnacha Tintorera
Grape type: Blue Synonyms: Alicante, Alicante Bouschet Sources: Østjysk Vinforsyning, Vinlex.dk
One of the few grapes with red flesh. Dark, colorful and full-bodied, especially important in blends from Spain and Portugal.
- Garnacha Tintorera is the Spanish name for Alicante Bouschet
- Alicante Bouschet is a cross between Grenache Noir and Petit Bouschet
- One of the few grapes with dark flesh and dark red juice
- Used especially to give colour, body and alcohol to mixtures
- Cultivated in Spain, Portugal, Languedoc, Italy, Chile and Algeria, among others
Origin and history
Alicante Bouschet was developed around 1855 by Henri Bouschet near Montpellier from a cross between Grenache Noir and Petit Bouschet. The aim was to create a productive grape with both colored skin and colored flesh, so that it could give more color to the wines than ordinary blue grapes. In Spain it is called Alicante or Garnacha Tintorera, while in France and Portugal it is most often referred to as Alicante Bouschet.
Climate and geography
Garnacha Tintorera is lush and productive and should be pruned short to limit yields. It tolerates drought well, but tends to produce broad and high-alcohol wines in excessively high yields or very hot climates. The best results come from dry, warm areas with good drainage, where the thick skin and colored pulp can ripen without losing too much freshness.
Taste and style
Appearance
Clear, with deep color intensity; the color is purple to ruby. The dark red juice gives unusually colorful wines, also when the grape is used in a blend.
Aroma
Clean, medium intensity. The aroma examples are ripe dark berries, olives, bitter chocolate and black pepper. In simple or overripe versions, the fruit can seem heavy and sweet.
Taste and finish
Dry, medium acidity, medium tannin, full body and medium to medium(+) flavor intensity. Alcohol is often medium(+) to high. The finish is medium, with dark fruit, bitter chocolate and spice. Garnacha Tintorera (Alicante Bouschet) is a teinturier grape with red flesh, developed by Henri Bouschet in 1855 by crossing Grenache Noir with Petit Bouschet. Because both the skins and flesh release color during fermentation, the wine gains not only a deeper color but also a characteristic full-bodied dark fruit character with bitter chocolate on the finish.
Overall quality and potential
Garnacha Tintorera is primarily used as a color and filling grape in blends. Most wines should be drunk relatively young, typically within 2-5 years, while concentrated versions from Portugal and Spain can develop positively for 5-10 years.
WSET Level 3 description
Appearance: Clear, with deep color intensity; the color is purple to ruby.
Nose: Clean, medium intensity. The aroma examples are ripe dark berries, olives, bitter chocolate and black pepper. None for easy development.
Taste: Dry, medium acidity, medium tannin, full body, medium to medium(+) flavor intensity. Medium(+) to high alcohol. Medium finish.
Conclusion: Acceptable to good quality, primarily as a color and filling component. Ready to drink after 2-3 years; concentrated versions can last 5-10 years. Serve at 16-18 C for barbecue, lamb and hearty stews.
Garnacha Tintorera and food
The rich versions are suitable for lamb, beef, game, barbecue and hearty stews. In mixtures, it works best with dishes with dark sauce, smoked paprika or pepper.
Garnacha Tintorera in the world
| Region | Application | Style | Level |
|---|---|---|---|
| Almansa / Manchuela / Jumilla, Spain | Various DOs | Dark, rich and often blend-based | 3/5 |
| Alentejo, Portugal | DOC Alentejo | Colorful, powerful and more complex | 4/5 |
| Languedoc, France | Various AOC/IGP | Historic color enhancing grape | 2/5 |