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Grenache – Syrah wines have been made for many centuries – the combination of Grenache and Syrah has proved extremely successful. Both members of the blend prefer warm climates, such as those found in southern France, in Spain, and in the warmer New World countries. Wines made from this blend typically have aromas of stewed plums, black cherries, blueberries, black olives and even a hint of spiced dark chocolate.

In France the blend is widely used in the southern Rhone Valley, both for AOC and IGP wines – the most prestigious wines in which these two varieties come together are those of Chateauneuf-du-Pape. Just across the Pyrenees, in northern Spain, the pair are used together in various regions, but most notably in the rich, fashionable reds of Priorat.

Of the New World wine regions, Australia (where Syrah is known as Shiraz) has been the most successful proponent of this blend. Barossa Valley and McLaren Vale, two of South Australia's most famous sub-regions, produce huge volumes of Grenache and Shiraz at all quality levels; the wines range from entry level right up to some of the world's most expensive wines.

In the United States the blend is used in California and Washington by a group of producers who call themselves the Rhone Rangers (led in part by Bonny Doon's Randall Grahm). In South Africa a handful of Grenache – Syrah wines are produced in the country's famous Stellenbosch region.

To this blend, Grenache contributes its classic bright, stewed-strawberry and raspberry flavors, juicy palate and high potential alcohol. Syrah, the "darker" variety of the pair, provides structure and spice, with notes of blueberry, licorice and the occasional gamey note. The two are often completed with the addition of Mourvedre, which adds structure and depth (see GSM blend).

Food matches for Grenache – Syrah wines include:

• Roast leg of lamb with herb salad
• Cornish pasties
• Moroccan tagine