Garnacha for Wine Club

Few grapes produce more versatile wines than the star of this month’s Wine Club, Garnacha. Spain’s third most planted variety is thin-skinned but late ripening, meaning that it can deliver wines of high alcohol but less intense color and tannin. 

This combination allows for food pairings that span a wide spectrum, from curries to lamb chops to pork chops to sea bass. Garnachas work great with cheese and charcuterie boards as well. 

For the two that you have in your bag, we suggest you pair the rose with deep-fried red snapper and garlic-mojo tostones. For the red, why not fire up your grilling and try out some ground turkey skewers with sea salt, oregano, cumin and allspice?

The red in particular is incredibly versatile, because it is so well balanced. Expect aromas of dried rose petals, red cherries, and red plums. The wine has a lovely tannin profile, which gives it a pleasing softness. The minerality is so high, you get the sense you’re drinking liquid rocks! 

Get creative and let us know what you pair these beautiful wines with!