Carménère

  (kahr-mhen-NEH-re)
Synonyms: Carménère, Grand Vidure, Bordo, Bouton blanc, Caberne Karmener, Cabernella, Cabernelle, Cabernet Carménère, Cabernet Cosmo, Cabernet Gernicht, Cabernella, Cabernet Grande, Cabernet Grosso, Cabernet Italico, Carbonet, Carbouet, Carmenea, Caremenelle, Carmenegre, Carmeneyre, Grand Carmenet, Grande Vidure, Gros Vidure, Kaberne, Kaberne Karmener, Kabernel, Karmene, Karmensel, Uva Francesca

Wine Name: Carménère

Background: Originally from France, this Merlot-like grape was mostly used in blending wines for Bordeaux-type blends. Chile is now the main producer of this grape and produces it as a pure varietal as well as using it in red wine blends. When grown in warm climates where it can fully ripen, it tastes of blackberry, plum, tobacco, a hint of spices and has soft tannins. Cool climate or unripe Carménère may exhibit green pepper and vegetal tastes and aromas.

Classic Brands and Sources: Bisquertt, Calterra, Casa Lapastole, Concha y Toro, Casa Silva, Montes, Santa Rita, Veramonte, Vinos Ventisquero

Characteristics:

Style #1 – typical Chilean

Body – full

Acidity – low

Sweetness – dry

Tannins – medium

 

Wine and food pairing guidelines:
Pairs well with savory, low acid dishes and also with some spice.

Foods and Entrees that usually pair:
Beef, lamb, chicken, turkey, veal or pork grilled, roasted or braised, chili, hamburgers, meatloaf, mushrooms, cheese based pasta, risotto.

Cheese Pairings:
Brie and Camembert without rind, mild Cheddar, Emmental, Gouda, smoked Gouda, Gorganzola, Manchego, Monterey Jack, Pepper Jack, Pecorino, Provolone, Romano

Appetizer Pairings:

See Appetizers that Pair with Carménère