We are going to start today’s Libation Learning session by using our imaginations.
Picture if you a will a sun-drenched vineyard where deep purple jewels dangle in bunches among the vibrant green leaves. The warm sun creates a beery-type sweetness with just a touch of black pepper spiciness which creates some of the most delightful wines.
Today we celebrate this wonderful grape and the wine they create for it is Grenache Day! Yes, today we are celebrating a grape, not a wine, but a little purple fruit.
The Grenache grape originates from the Aragon region of northern Spain, where it is known as Granacha. From its roots in Spain, it is also cultivated in Sardinia, Southern France, the San Joaquin Valley of California, and even Australia. It is, in fact, one of the most widely cultivated grapes on the entire planet!
The flavor profile of this grape is outstandingly diverse ranging from raspberry/strawberry with white pepper spice in its early life to an aged wine with notes of leather and tar. While these flavors may sound unappealing to those who are not oenophiles. The diversity of flavors make the Grenache grape ideal for blends or varietals.
Let’s talk about Grenache as a single varietal wine. These wines will appeal to the fruit lover as they showcase flavors reminiscent of a fruit rollup, yes you read that correctly. In some cases, the grape will also impart cinnamon or gingerbread notes. These wines also have a medium acidity and lack harsh tannins (great for those who experience “red wine flush”)
Light Grenache wines should be paired with poultry or pork, salmon, trout, or barbecue. A full bodied Garnacha makes the perfect wine for a special occasion and heavier foods such a roast beef
Here is a recipe that would make a perfect match with any Grenache.
Bacon Wrapped Chicken with Srisacha Maple Sauce
· 2.5 lbs Chicken Breast
· 1 lb Bacon
· ½ teaspoon paprika
· 3 tablespoon brown sugar
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· ⅛ teaspoon salt
· ⅛ teaspoon black pepper
The sauce
· 2 tablespoon sriracha
· 2 tablespoon maple syrup
· 2 tablespoon barbecue sauce (use your favorite)
1. Cut chicken breast into cubes
2. Add spices to a bag and shake to combine. Add chicken pieces and shake to coat.
3. Wrap each piece of chicken in ⅓ to ½ piece of bacon and slide onto a skewer.
4. Grill on high heat on one side for 3 minutes. Flip, baste and cook for another 3 minutes.
5. Continue to flip and baste until the bacon is crisp and chicken is cooked to 165°F.
Pour a glass and enjoy!