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United States

In the early California wine industry, Grenache's high yields and alcohol level made it an ideal blending component for jug wine production. Early plantings centered in the hot central San Joaquin Valley where it was used to produce sweet, pale colored "white Grenache" wines similar in quality and substance to White Zinfandel. The late 20th century, saw a revival of interest in the variety spearheaded by the Rhone Rangers movement. These producers imported new cuttings from the Rhone valley for planting in the cooler Central Coast region for use in the production of premium varietal Grenache and Rhone style blends. Some historic old vine plantings of Grenache in Mendocino County has also garnered interest in recent years.

In the early 20th century, Grenache was one of the first Vitis vinifera grapes to be successfully vinified in during the early development of the Washington wine industry with a 1966 Yakima Valley rosé earning mention in wine historian Leon Adams treatise The Wines of America. Despite its long history, Grenache has been a minor grape variety in Washington but has seen an increase in plantings in recent years due to the Rhone Ranger movement in the state. Older plantings in the Horse Heaven Hills and Columbia Gorge American Viticultural Areas (AVAs) has also begun attracted interesting.

While Grenache is most often encountered in blended wines (such as the Rhone wines or GSM blends), varietal examples of Grenache do exist. As a blending component, Grenache is valued for the added body and fruitiness that it brings without added tannins. As a varietal, the grapes naturally low concentration of phenolics contribute to its pale color and lack of extract but viticultural practices and low yields can increase the concentrations of phenolic compounds.

Grenache based wines tend to be made for early consumption with its propensity for oxidation make it a poor candidate for long term aging. However, producers (such as some examples from from Châteauneuf-du-Pape and Priorat) who use low yields grown on poor soils can produce dense, concentrated wines that can benefit from cellaring.

The fortified vin doux naturels of France and Australian "port-style" wines are protected from Grenache's propensity for oxidation by the fortification process and can usually be drinkable for two or three decades.