Carménère
Carménère is primarily considered native to Chile, although its origins in fact lie in Bordeaux, France. It’s a relatively slow-ripening grape variety that requires a lot of sunshine to reach its full potential, which makes it difficult to grow in the cooler, sometimes wet springs of France. Particularly susceptible to phylloxera, the grape variety was nearly obliterated entirely in the 1870s because of infestation. Fortunately however, during the 1850s, Chilean winegrowers unknowingly imported Carménère vines as well as the intended Merlot vines – a mistake that may have saved the grape from extinction! It wasn’t until 1994 that the Chileans realised the mistake and in 1998, the Chilean Department of Agriculture officially recognised Carménère as its own grape variety.
Carménère Tasting Notes
Blackberry
Green Bell Pepper
Tobacco
Leather
Chocolate
When fully ripened and on form, Carménère wines boast a plethora of red and black fruit notes, spice, smokiness and herbal notes. Distinct flavours of Carménère include green bell pepper, tobacco and leather, and don’t be surprised if you detect a touch of dark chocolate too. The grapes have to be harvested at just the right time to ensure those leafy, herbal notes don’t become too strong and unpleasant.
Carménère Wine Style
Full and Fruity Red Wine
Light Full-BodiedCarménère is a very old, difficult-to-grow grape variety that’s thought to be the predecessor of several, better-known red grapes out there. It produces a relatively bold, fruity wine of a deep violet colour. Best enjoyed young, Carménère is very smooth with medium body, well-rounded tannin and medium-high acidity. As is common with Chile, you will find varying styles and structures depending on the regions or valleys in which the wine was produced.
Wine Regions
Chile
Italy
Carménère quickly made a home for itself in Chile. The warm climate and sparse rainfall meant it can be produced more reliably than in Europe. It is now the country’s signature grape, with Chile being the world’s biggest producer of Carménère by some distance. It is primarily grown in the Central Valley, within sub-regions Maipo Valley, Cachapoal Valley and Colchagua Valley. The biggest growth area is the Colchagua Valley, where it is used in blends as well as making a stunning single varietal. Being part of the same family of grapes, Carménère is blended seamlessly with Cabernet Sauvignon and balances well with plummy Merlot, the two principal Bordeaux grapes. It is also produced in eastern Italian regions of Friulli-Venezia Giulia and Veneto, as well as in Argentina, New Zealand, United States and France, albeit on a much smaller scale.
What Food Goes with Carménère?
The light, well-rounded tannin and high acidity in Carménère makes it a very versatile, food-friendly wine. You can pair it with a number of dishes, and it will balance out high acidity sauces nicely. Try with charcuterie, meats from the barbecue smoker, spicy hotpots and a strong-flavoured cheese board. The herbal qualities in Carménère mean it can also be paired with meats in savoury sauces, such as lamb with mint sauce.
