Carmenère (Carménère)
As another descendent of the Cabernet Franc the Carmenère carried through on the family tradition as another dependable European varietal to be used for blending. Many of you have enjoyed Carmenère, whether you were drinking a great Bordeaux wine or another wine from the Left Bank of the Gironde estuary where Carmenère is used in the blend with every Medoc wine.
Carmenère vines were imported by Chilean growers in the 1800s and the French wineries were used as the model for the new Chilean wineries. It is irrefutable that many regions that have begun producing wine in the last century are New World but does it really matter? Old World vines have been used to seed the majority of these wineries and creative growers and makers hone their skills to produce good flavors.
Get to know the Carmenère you have been drinking it for as long as you have been drinking wine and it comes from a respectable lineage; Gros Cabernet x Cabernet Franc from the great region of Bordeaux.
Region
Where do many wines have their beginnings? The Carmenère is right there with the great foundational grapes of the industry, as the Medoc area of Bordeaux produces, occasionally the Carmenère is confused with Merlot vines. Who can say that the best region of the world for planting and growing grapes for wine has been planted unless there are no more places to do so, yet even though, France is the cornerstone for grafting a sense of dignity and responsibility to aspire to produce quality product. Korbel may produce an incredible Champagne yet they were educated in the ability and emulated the méthode champenoise from Riesling, Chasselas, Muscatel and Traminer.
Pairing
Possessing a dry structure moderate plus body, moderate tannin and acidity with elevated alcohol and bitterness would you wager a guess as to the foods that would just be well accented by the Carmenère flavors and aromas?
So, you will not be surprised by this list of foods will you? Lamb dishes with herbs, bacon that brings out the smoky accents of Carmenère, bacon, empanadas with green olives, dark leafy greens – kale, chard, savoy cabbage; sides of asparagus or green beans; chilies and a seared tuna.
Connoisseur Components
The Carmenère is a dark ruby with purple toned grape with a moderate plus concentration. It has a moderate plus intensity with its ripe black fruit connecting with cassis, blackberry, black plum, black cherry or stewed tomato. You might find in its aromas and flavors green/herbal/pyrazine: strong green notes contrasted with ripe fruit, there is also camphor, celery, and a taste or green bell pepper with a bit of bitter chocolate.
Remembering Your Carmenère Experience
Being able to distinguish between wines from the same region, is something to be proud of and you will not, although you may, wonder why it matters. Becoming a connoisseur is something to aspire to and be proud of, knowing history is empowering and knowing the history of one of the most respected industries in the world is a powerful ability to connect to that world. Good food and Good drinks create opportunities to influence and be influenced.
As you taste the Carmenère see if you are able to distinguish its similarities to Merlot or the typical aromas and flavors of ripe lush black fruit and the other Connoisseur components.
Where to Go Next
Read up on one of the common blending partners for Carmenère and find out how the Syrah as been improved by the wine makers.