grenache-blanc
2024 Frog’s Tooth Grenache Blanc – A Common Misconception About Grenache Blanc
Photo from Frog’s Tooth Winery
A quick background on Grenache Blanc
Grenache Blanc is often confused as being a Grenache grape lightly pressed to extract the juice like a Cabernet Franc Blanc coming from the red grape. It is a white grape that produces a full body wine with citrus and herbal notes, much different than the red Grenache grape. Originally native to northeastern Spain and has been also planted in France since the Middle Ages. The first planting in California came recently in 1997. In the California Grape Crush Report in February 2025, the tonnage of Grenache Blanc processed was reported at 1,757 tons. That represents .0013% of the total white wine grapes by ton harvested in the state!
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I have enjoyed this wine for years from Acquiesce Vineyards in Lodi where it has won various awards including last month a Gold Medal from the SF Chronicle Wine Competition (https://www.acquiescevineyards.com/). This is the first time enjoying a Grenache Blanc from the Sierra foothills. This was the first time Grenache Blanc was produced by Frog’s Tooth and won a Gold Medal at the SF Chronicle Wine Competition. It is a combination of Grenache Blanc grapes and Grenache red grapes (pressed lightly to extract the juice). It is a field blend as both grape varieties are grown at their vineyard.
Photo ©Michael Kelly
This wine has a crisp and clean and light tannish/golden sheen rather than a distinct color. On the nose aromas of green fruit, citrus and white peach greet the imbiber. Once on the palate, a symphony of flavors abounded dominated by apples and peach. Secondary flavors of stone fruit and herbs were present specifically lemon zest and dried sage. The finish provided a textual feeling with clean tempered acidity.
Photo ©Michael Kelly
The wine was released already and goes for $26/bottle. Only 120 cases were produced, and it is a solid and versatile wine for food. It can even work “standalone” as a patio pounder! This wine will make my annual list of Best Wines Tasted in 2025 for both the flavor profile and a delicious wine in the less than $50 category.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was pulled to go with fresh scallops picked up at Ohana Seafood in Modesto. My idea was to prepare the scallops in a blackened spice and cook in a skillet. The spice recipe used included garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne pepper, kosher salt and black pepper combined and mixed. Each scallop was completely coated with the final blend and dipped into a hot buttery skillet. Served over thin pasta prepared with butter and fresh Asiago grated cheese. A fresh garden salad complemented the dinner.
As it turned out the spices used to blacken the scallops were extremely too strong for this wine. Truth be told, a fire hose would have been the correct liquid to enjoy with the spicy scallops. Previously when I used the spice blend, I also topped off the fish with a mango & pineapple salsa which “cooled down” the blacken fish. Lesson learned this evening!!
The Winery
Photo ©Michael Kelly
Wrote a story this last summer (2024) that Frog’s Tooth was making significant strategic moves in revamping the winery. For a full recap of a 4+ hour discussion with the owner/managing partner Larry Aderman discussing the winery, the wines, their new winemaker Tana Cole and how they are elevating their game plan for the winery you can click the following link for specifics:
https://californiawinesandwineries.com/2024/06/14/frogs-tooth-winery-making-strategic-moves/
I am happy to announce one of their first wines making a qualitative impact will be their 2022 Alicante Bouschet. This wine was produced by Tana at her previous winery with Frog’s Tooth purchasing the wine from barrels. They aged the wine additionally for several months in neutral French oak. In the future, they will be offering wine produced from the Frog’s Tooth vineyard.
Sláinte,
Michael