I make mostly central valley wines; some from juice, some from grapes.
Both Grenache and Syrah are about the best I make year after year.
I usually make a light Grenache (on the skins for less than a day) and
throw the skins after pressing in with something else. The Syrah gets
oaked; the Grenache less oak, maybe an ounce of beans per 5 gallons.
They both blend well with everything, they are very flexible.