In response to some requests/questions about Grenache (noir) and why people seem to dislike it. I thought it would be nice to have a thread dedicated to discussing the dry red wines made primarily from Grenache noir. I'll start with some viticultural/oenological info about the variety. It needs plenty of heat to ripen. It can gain sugar and lose acidity quite quickly and sometimes before its skins are phenolically ripe enough to give good colour and round tannins. So it's quite choosy about its terroir and vintages. That lack of tannin can make it prone to oxidation in the winery. The high alcohol generally protects it from turning to vinegar but it can take on Porty characters. Also the high initial sugar makes it easier for more technical wineries to produce slightly sweet reds with some residual sugar. Yes, there are lots of bland, overly sweet, soft and alcoholically hot wines out there. But there are also wines that emphasis the chocolate character, or wild Mediterranean herbs, or Eastern spices. Their fruit isn't simple ripe strawberry. It's a combination of dried figs, stewed prunes, brambles and other berries. Here are a couple of recent wines based on Grenache that I've really liked; Domaine Fondreche, 2013, Ventoux (50% Gr, 40% Sy, 10% Mv) - Lovely nose of roast meat and dark fruit. Similarly rich palate with lovely balance. Domaine Gilles Troullier "L'Esprit du Temps" 2013. Cotes Catalanes (100% Gr) - Very light and beautiful with elegant nose and palate.