Overview

 

Graciano is used by many winemakers for rounding out the flavor and aroma of blends, especially those that include Tempranillo. It’s a black-skinned grape from northern Spain and is primarily grown in Rioja and Navarra. It can also be found in limited quantities in California and Australia. It’s also grown in the Languedoc region of France, where it’s referred to as Morrastel. This grape produces a moderately tannic wine with intense aromas of chocolate, mulberry, plum, and violet. Its bold aromas are why many winemakers choose it for blends. Its rich flavors which often include sweet spice, vanilla, and blackberry, make it similar to Petit Verdot. It thrives in warm, arid climates. However, it has a reputation of being a difficult grape to grow due to its vulnerability to disease. The Graciano grape is also low-yielding, which is why it’s fairly uncommon.

 

History

 

Graciano originated in the Rioja region of northern Spain. It was typically used in small amounts in red-wine blends. It helps add to the structure and bring more aging potential to other grapes. Due to small yields, this grape isn’t well-known and certainly not commonly used. In France, where it’s referred to as Morrastel, it was eventually crossed with a hybrid called Petit Bouschet. This proved successful, as it produced a heartier grape called Morrastel-Bouschet. Although this grape eventually started to replace Graciano in many areas, it’s still found in small quantities in Rioja and southwest France. It’s also seen in Argentina. More producers have been cultivating this grape over the past twenty years due to the growing popularity of fine wines. In fact, some winemakers are creating varietal Graciano wines, which are still rare, but gaining popularity.

 

Flavors and Aromas

 

Depending on the soil it’s grown in and the production techniques, Graciano can take on a number of different flavors, aromas, and textures. However, this is a deep, red wine and can be fairly complex. With regard to aromas, expect plum, black cherry, spicy sandalwood, and boysenberry. Some varieties contain earthy fragrances along with oak. There’s a strong richness to the flavor, with a presence of plum, blackberry, and spice. It tends to have a creamy texture with a round, full taste. Graciano also has a medium to high acidity with smooth tannins. However, some producers choose to age it in oak barrels, which softens the flavor and contributes to its complex richness.

 

Food Pairings

 

When it comes to food pairings, Graciano is fairly versatile. It works well with seafood, chicken, and is great with spicy pasta dishes. It can also be paired with bolder meats such as Italian sausage, lamb chops, or even a simple burger. Barbeque brisket and venison stew are also perfect matches for Graciano. It’s also an excellent wine to have with cured meats. When pairing with cheeses, sharper is better. More specifically, Gorgonzola, sharp cheddars, Pecorino Romano, aged Gouda, and Grana Padano all work well. As far as spices and herbs go, this wine pairs well with rosemary, garlic, thyme, black pepper, and dried chili peppers.  

 

 

Meta: Although uncommon, Graciano produces a rich, red wine that adds a richness to blends that need smoothing out. Learn about this little-known Spanish grape.