what is grenache indeed...
wiki says
Grenache (pronounced gren-ash) (in Spanish, Garnacha, in Catalan, Garnatxa) is probably the most widely planted variety of red wine grape in the world.[1] It ripens late, so needs hot, dry conditions such as those found in Spain and in the south of France.[2] It is generally spicy, berry-flavoured and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and colour, and is usually blended with other varieties such as Syrah, Carignan and Cinsaut. Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah and Mourvèdre.
Like the Pinot family, Grenache comes in 'black', 'grey' and 'white' versions, plus a mutant with an altered epidermis. The standard "black Grenache" is known as "Garnatxa Fina" in Catalan, and is the most common version. The "hairy Grenache" is also known by names such as Lladoner Pelud (see below). The leaves look similar to Macabeo, but with fine little hairs. Recent research in Spain into this bizarre clone indicates that it produces smaller berries with a thicker skin, which suggests a greater potential than the original for making fine wine. This is an active area of investigation.
Grenache Noir was crossed with Petit Bouschet to give Alicante Bouschet, sometimes called Garnacha Tintorera. It was an important grape during Prohibition, as its thick skins survived being transported from Californian vineyards to consumers, who were allowed to make small amounts of wine at home.
answers.com says
It's widely planted in navarra and in many of Spain's hotter areas including cariñena, la mancha, penedès, rioja and utiel-requena. In southern France not far from the Spanish border, Grenache is widely cultivated in the areas around languedoc-roussillon, provence and the southern rhône. It's also extensively grown in Algeria, Australia, Corsica, Israel, Morocco, Sardinia (where it's called Cannonau), and California's central valley. Guarnaccia is a Grenache strain native to southern Italy's Ischia island, at the entrance to the Bay of Naples.
Grenache is known by many different names including Alicante, Cannonao (or Cannonau), Carignan Rosso, Granaccia, Granacha, and Roussillon.
*all wine for this tasting purchased at red, white, and bubbly
CASITA MAMI, 2004 - Spanish Red Wine, 60% grenache, 40% graciano (Spain) - $16.00
->MY NOTES: nose - cloves, easy drinking, slight tannins
LELIA, 2006 - Garnacha, 100% (Spain) - $10.00
->MY NOTES: nose - black cherry, not very strong smell, taste - black cherry, chalky afterwards, fruit forward and quick finish
CAVE DE RASTEAU, 2006 - Cotes du Rhone, 70% grenache (France) - $15.00
->MY NOTES: nose - spicy, eric says "tastes like church" (frankincense), peppery, medium finish
* this was one of the top 3 liked wines for the tasting!
TREVOR JONES BOOTS, 2006 - Grenache, 100% (Australia) - $16.00
->MY NOTES: nose - welch's grape juice that's been left out in the sun, funky smell, dried roses, taste - smoky, salty, has some complexity and personality, tannins, and a longer finish than the rest
* this was one of the top 3 liked wines for the tasting - and was the standout winner!
LA COUME DU ROY, 2004 - Grenache Dessert Wine, 100% (France) - $32.00
->MY NOTES: nose - figs, taste - figs, not too complicated, sweet and dessert wine-y, very straightforward
* this was one of the top 3 liked wines for the tasting!
these pumpkin cookies were absurdly good!! posted by 617 blog, originally from allrecipes.com
thank you sixonesevenblog!
Iced Pumpkin Cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Small dash of cinnamon (optional)
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or silicone mat.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
4. Bake for 15 to 20 minutes in the preheated oven, until cookie springs back when lightly pressed. Cool completely on wire racks.
5. Make glaze by mixing confectioners' sugar, milk, 1 tablespoon melted butter, cinnamon and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency. Drizzle over cookies with a fork, allow icing to set before serving or storing. Note: it's helpful to leave the cookies on the wire rack while icing to allow the excess to drip off, with some old newspaper or another plate set underneath the racks for easy cleanup.
