Grenache noir is the world's most widely planted grape used to make red wine, sometimes made into a stand-alone varietal, frequently as a rosé, but most often as a backbone of red blends.
In spite of its fame coming from French wines, Spain is most likely this grape's origin1. Grenache is known by local names (alicante, carignane rousse) in the Mediterranean regions of France. Nearly three times as much Grenache is planted in Spain as in France.

In the New World, Australia has extensive plantings of Grenache and has been very successful making full-bodied Grenache-dominated red blends. Until surpassed by plantings of Merlot in the past decade, Grenache was the third most planted red variety in California after Zinfandel and Cabernet Sauvignon. Most of this acreage is in the Central Valley and used to produce bulk rather than premium wine.
The Grenache grape is relatively low in both pigment and malic acid, and oxidizes readily. On its own, Grenache makes fleshy, heady, very fruity wines in their youth. They tend to age rapidly, showing tawny colors and prone to oxidation after only a relatively short time in bottle.

Tous les auteurs anciens, s'accordent pour faire de l'Espagne la patrie d'origine du Grenache. Son point de départ serait le vignoble d'Aragon d'où il aurait gagné d'autres provinces avec parfois un changement de nom.

Les grappes sont grandes, les baies moyennes, sphériques ou légèrement ovoïdes, à pellicule assez épaisse, à la pulpe fondante, au jus abondant et incolore.

C'est un cépage qui donne ses meilleurs résultats dans les terrains de coteaux même secs voir caillouteux. Dans les plaines fertiles, son vin perd tout caractère.

Ces vins souples et cordés, aux arômes fruités, apportent à l'assemblage la puissance en alcool. S'oxydant facilement, le Grenache est souvent utilisé pour l'élaboration de vins doux naturels. Le Grenache est un cépage qui s'adapte très bien aux conditions climatiques de la Tunisie.