Juicy, rich beef kebab with its potpourri of fresh herbs like parsley and mint, plus warming dry spices such as red pepper, cinnamon, and allspice, is a heavenly match for a bold Châteauneuf-du-Pape. Our pick is a wine from Château Rayas, the iconic estate renowned for crafting varietal Grenache, including its outstanding eponymous wine. The power of the red stands up to the smoky, spicy tenderness of the beef kebab beautifully.

Château Rayas’ sandy soils present an enriching challenge for its Grenache vines, resulting in a satiny, aromatic wine with dense red and black berry fruit, licorice notes, hints of florals, and gently smoky minerality framed by supple tannins. The finish is robust and persistent – supporting the succulent, lingering flavors of the beef kebab, making this combo an ideal Grenache wine pairing.

What nails it?                                                                                   

• Rich, bold flavors and full body pair with the smoky, succulent beef
• Herb and spice complement kebab flavors
• Tannins match dish texture, and moderate acidity cuts through richness

It’s sometimes challenging to pair vegan and vegetarian dishes with big, bold reds like Grenache – but not when ratatouille is on the menu! This traditional, slow-cooked French vegetable stew is tomato-rich with eggplant, zucchini, and bell peppers marinating with Mediterranean thyme and basil for rich flavor depth. We’re sticking to the Southern Rhône for this dish with another Châteauneuf-du-Pape from Henri Bonneau. This premium red is Grenache-led (around 90%), and enhanced by classic Mourvèdre and Syrah, with Counoise and Vaccarese adding freshness and complexity.

Another Rhône legend, Henri Bonneau is celebrated for minimal intervention and long élevage in large oak foudres. The house’s Réserve des Célestins explodes with kirsch, southern French garrigue, spice, truffle, spice, candied florals, and licorice in a densely layered, energetic red with soft tannins with a long finish. The nuanced flavors of this exceptional Grenache red wine are ideal for a hot, steaming plate of tangy ratatouille.

What nails it?

• The wine’s garrigue complements the Mediterranean herbs in ratatouille
• Earthy and savory layers of dish and wine enhance one another
• The gentle, underlying acidity of the Grenache balances the stew’s tomato tartness

When it comes to a classic, Southern Rhone, GSM blend, pan-seared duck breast with a fruit glaze is an ideal Grenache and food pairing. This dish combines an outer crispiness with juicy, tender, almost gamey meat and the tanginess of a cherry, orange, or hoisin glaze. Our top pick for this delicious recipe is from an often overlooked appellation: Vacqueyras from Chateau des Tours. This red blend is around 80% Grenache with Syrah adding depth, build, and complexity.

Château des Tours is located in Vacqueyras, run by the same family that operates Rayas. It has an identical meticulous approach to its GSM blends as to the flagship wines from its sister estate, with this red showcasing kirsch, raspberry, and licorice in a layered yet approachable wine whose flavor clarity speaks of its tank aging. Its textural and flavor depth make it a perfect partner for pan-seared duck.

What nails it?

• Vacqueyras’ full-bodied structure stands toe-to-toe with the rich, savory poultry
• Wine’s red fruit and peppery notes complement the dish’s tangy glaze
• The wine’s acidity contrasts crispiness of the duck, adding balance

The long and short answer is yes! Cherry pie balances sweetness and tartness in an earthy yet elegant dessert with syrupy, juicy cherry, delicate almond, and a delicious, crispy, buttery crust. With this combination of flavors and textures, it has Grenache Day food pairings written all over it! We’re heading southwest to Catalunya in Spain for our next wine choice for an elegant, complex Priorat. One of the world’s most superior expressions of Garnacha, we’ve opted for Ermita from Alvaro Palacios.

This Priorat is around 80% Garnacha, with the remaining quantity made up mostly of earthy Cariñena and a splash of white grapes for freshness. Aging for 14 months in oak gives this Palacios nuanced, layered tannins, while finessed and energetic red and purple fruit give it ample body, and balanced acidity enhances the tartness of the cherry pie.

What nails it?

• Priorat’s concentrated fruit notes complement sweet-tart dark fruit of cherry pie
• Wine’s bold body matches earthy, baked, caramelized flavors of pie
• Moderate acidity contrasts and cuts through pie’s delicately sweet, buttery, flaky crust.

Are you preparing a cheese board of aged cheeses and wondering if a Grenache-based wine is a good fit? Aged cheese is one of the best foods with Grenache because varied flavor and textural profiles go well with the subtleties of this grape. Just think of how a nutty aged Comté, a saline Manchego Viejo, and the caramel hints of old Gouda will taste with a fruity, complex Grenache! We’re heading to Australia for our final wine: A single-vineyard Grenache from one of Barossa’s most exclusive producers, Torbreck, an estate known for its top-quality, old, dry-farmed vines.

This premium red features intricate red berry fruit and kirsch with subtle lavender hints, peppery notes, and cinnamon in a rich, full-bodied expression with velvety tannins, poised acidity, and a lush, long finish. In short, it has everything a cheeseboard needs!

What nails it?

• Wine’s ripe fruit echoes nutty depth of aged Comté
• Red’s spice complements the salty tang of Manchego Viejo
• Warm fullness of wine balanced nutty, caramel notes of aged Gouda
• Wine’s body and depth mirror these characteristics in the cheese
• Grippy tannins contrast smooth, opulent cheese textures