Welcome to the Wine for Normal People Audio blog. It's a quick reading of post from the Wine for Normal People

Bloc to satisfy your wine dorkery needs between our longer podcasts. I'm Elizabeth Schneider,

certified Somelier, certified specialist of wine and chief normal wine person of wine for normal people.

You can find the written versions and links to these audio blogs as well as post comments on mine for

normal people dot com forward slash blog with that let's get started

got a nacha in the shadows no more.

Let's say you had a friend whom you loved in a group setting but whom alone you found to be over the top

obnoxious rude sort of base or even low class try as you may you just couldn't hang out

with a friend on a one-on-one basis and ultimately you decided

that the only thing that would work was to see him in mixed company.

Up until recently this has been the deal with Garnacha Tinta or Red

Grenache as it's more commonly known around the world. Garnacha is seen as

brash, ripening to sugar levels that will yield 16% alcohol with no problem.

Fittingly, it's used to provide alcohol with red fruit flavor to settler and more ponderous

wines like Serra and Movedra.

What's the problem with Garnacha?

Well, I guess I understand.

Garnach is not without issues.

First of all, it isn't really that fussy in the vineyard.

And because it's not so particular,

it seems like it's less interesting to growers.

It likes hot and windy weather and it ripens late

...