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Biochemistry and “dodgy bros”: How I came to love a new wine

In Australia, good winemakers find something in Grenache that just doesn’t seem to show in any other part of the world

By Barry Smith   September 2017

I’ve never really liked Grenache. Wines made from this grape typically combine a sweetly floral aroma with a juicy tartness that is just on the edge for me. Nothing seems to bridge the heady aroma and the crunchy strawberry fruit.

But then I discovered what could be done with this variety. After recent tastings in McLaren Vale, south of Adelaide, I now believe that it could be Australia’s best grape. There, good winemakers find something in Grenache that just doesn’t seem to show in any other part of the world.

I…

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