Garanoir: Characterful enjoyment from Switzerland
Introduction and history
The Garanoir grape variety is a new breed developed in 1970 by André Jaquinet and Dominique Maigre at the Swiss Federal Research Station for Plant Production (Agroscope RAC Changins) in Pully. The aim of crossing the red Gamay variety with the white Reichensteiner variety was to produce a grape variety with the qualities of a Gamay or Pinot Noir but with earlier ripening. Garanoir is an early-ripening variety that is largely resistant to fungus and rot, making it a good alternative for winegrowers. The variety is also known under the names Gastar, Granoir and Pully B-28.
Origin and breeding of Garanoir
Garanoir is a distinct Swiss grape variety that was bred in the 1970s by the Swiss Federal Research Station for Plant Production in Pully. The aim of this new variety was to create a grape variety that ripens early, is resistant to fungal attack and produces high-quality wines. As a cross between Gamay and Reichensteiner, Garanoir combines the fruity and aromatic characteristics of both parents. The aim of the breeding programme was to combine the positive characteristics of Gamay and Reichensteiner and develop a grape variety that ripens early and is resistant to disease.
Development by Jaquinet and Maigre
The two breeders André Jaquinet and Dominique Maigre were instrumental in the creation of this grape variety. Their work helped to create a variety that impresses both in the vineyard and in the glass. Today, Garanoir is one of the most important new red grape varieties in Switzerland and is also finding isolated appeal beyond the country's borders, especially in southern German wine-growing regions.
Characteristics and suitability for cultivation
Garanoir produces deep red, intensely coloured wines with pleasant tannins and restrained acidity. It is considered early ripening, which makes it particularly attractive for cool regions. Garanoir grapes ripen early and are highly resistant to botrytis. The variety is not very susceptible to fungal diseases, which reduces the need for plant protection. These characteristics make Garanoir very well suited to sustainable viticulture.
Aroma profile and wine character
In the glass, Garanoir has a dark, dense colour with purple hues. The bouquet is reminiscent of dark forest berries, ripe blackberries and fine spices such as cloves or black pepper. On the palate, the wine is soft, with mild acidity and a round body. The lush and round texture unfolds in the mouth and ensures a full-bodied taste experience. The aromas linger on the palate, making Garanoir a full-bodied yet elegant wine.
Cultivation and wine-growing regions
Garanoir is mainly grown in Switzerland, particularly in the cantons of Vaud and Valais. The grape variety prefers sunny slopes and fertile soils. In Germany, Garanoir is cultivated on a small scale in Württemberg. The area under cultivation for Garanoir is around 200 hectares in Switzerland and a few hectares in Württemberg. Garanoir is also increasingly being cultivated in other regions, which is further expanding the area under cultivation. The variety contributes to the diversity of Swiss grape varieties and offers an attractive alternative to classic grape varieties such as Pinot Noir and Gamay. Winegrowers who favour natural cultivation methods particularly appreciate the low maintenance requirements of this variety. However, it is susceptible to overripening, so careful tending and harvesting are necessary at the end of the growing cycle. The variety is also suitable for producing dessert wines and can be blended with other grape varieties such as Gamaret and Reichensteiner.
Food pairings and ideal drinking temperature
Garanoir is a wonderful accompaniment to hearty meat dishes such as lamb, roast veal or grilled meats. It goes particularly well with meat dishes such as côte de boeuf and lightly grilled meat, as it harmoniously enhances the flavours of these dishes. This wine is also excellent with poultry or mature cheese. The ideal serving temperature is around 15 to 16 degrees Celsius. At this temperature, the fine aromas unfold optimally and the wine shows itself at its best.
Garanoir wines are known for their dark colour, complex aroma and mild taste. They are ideal with meat dishes such as côte de boeuf, lamb and poultry. The wine also goes well with cheese and can be served as an accompaniment to a Valais platter. The optimal serving temperature for Garanoir wines is between 16 and 18 degrees Celsius.
A versatile new variety with a promising future
As a new variety, Garanoir impressively demonstrates that innovative crossbreeds can be both functional and delicious. Its balanced combination of aroma, colour, structure and mildness makes it a wine that can hold its own even when compared internationally.
Frequently asked questions (FAQ) about Garanoir wine
What kind of grape variety is Garanoir?
Garanoir is a new Swiss variety created from Gamay and Reichensteiner, which was developed in the 1970s by the Swiss Federal Research Station for Plant Production.
Where is Garanoir grown?
Garanoir is mainly grown in Switzerland, particularly in Vaud and Valais. Smaller areas also exist in southern German regions such as Württemberg.
What aromas does Garanoir have?
Garanoir wines offer aromas of dark berries such as blackberries, complemented by spicy notes such as cloves and pepper. On the palate, it is velvety and well-balanced. The tannins contribute to the wine's softness and aromatic complexity, harmoniously combining the berry aromas and spicy notes.
What foods does Garanoir go well with?
Garanoir is excellent with meat dishes such as lamb, grilled meat, roast veal and poultry. It goes particularly well with côte de boeuf and lightly grilled meat. Mature cheeses also pair well with this wine.
At what temperature should Garanoir be served?
The ideal serving temperature for Garanoir is 15 to 16 °C, allowing the aromas to fully develop and the wine to show its structure.
What happened at the Swiss Federal Research Station for Plant Production?
This is where the Garanoir grape variety was bred in the 1970s.