Carmenere: The Chilean Frenchman

Carmenere wine is to Chile the way Malbec is to Bordeaux. Although it was native to France, this grape never found its place there. Instead, it found fame and fortune in the climate of this South American nation. Carmenere is now the national grape of Chile, and it produces a great-tasting wine that is famous the world over. But as you will soon find out, Carmenere was not always a favorite for wine drinkers.

The Best Regions for Carmenere

The majority of Carmenere wines come from Central Valley in Chile. It is the biggest wine producing region in Chile, and it consists of several other areas including Maipo Valley, Cachapoal Valley, Rapel Valley and Colchagua Valley.

In modern-day France, there are only a couple of acres of Carmenere that still exist. However, rumor has it that there’s renewed interest among wine growers in Bordeaux.

Another area where Carmenere is being cultivated is in Walla Walla Valley, Eastern Washington, and California, United States. Back in 1980, Karen Mulander-Magoon is said to have introduced the grape to the Guenoc and Langtry Estates Winery, where he’s a co-proprietor. After numerous tests, the vines were finally legalized for admission into California in 1990.

Viticulture and Winemaking

This wine thrives best in a long growing season experiencing a moderate to warm climate. During winter, it’s not advisable to expose the vine to high amounts of rainfall or even irrigation water because it causes it to fare poorly. Often, this happens when the vine is grown in poor-soil forcing the vine to need more water. Unfortunately, over-watering only causes the grapes to end up with green pepper characteristics.

One thing to keep in mind is that the grape has a natural tendency to develop high levels of sugar right before the tannins become ripe. It means that if the grape is grown in a climate that is too hot, the resulting wine will end up with a high alcohol content and low balance. The Carmenere takes three to seven days later than the Merlot to bud and flower. Its leaves attain a crimson color before dropping.

During production, the wine can be made as a single-variety wine or blend alongside others such as Cabernet Sauvignon or Cabernet Franc.

Distinction from Merlot

In Chile and other countries where this wine variety is produced, it’s often confused with Merlot. But despite the similar appearances that have linked the two vines for centuries, genetic research has shown that Carmenere is distantly related to Merlot. There are a couple of noticeable differences between these two grape varieties.

For instance, the Carmenere leaves have a reddish-blue color underneath when the plant is young. In contrast, Merlot leaves usually have a white hue. Another distinct difference lies in the shapes of their leaves. If you look closer at the Merlot variety, its leaves are much longer than those of the Carmenere.

And as stated earlier, Merlot grapes ripen at least one week before the Carmenere ones. In situations where a vineyard is used to grow both grape varieties, winegrowers should be very cautious about their timing for the harvest. If you harvest Merlot grapes later than you ought to, they will be overripe, imparting a “jammy” characteristic on the resulting wine.

Carmenere Flavors and Aromatics

Carmenere is a type of red wine that has an intense, inky violet hue. Often the aroma is likened to that of tobacco, tar, bell pepper, coffee, chocolate or leather. On the other hand, its flavor is often associated with cherry, blackberry, pepper, vanilla, blueberry, and spice.

Overall, Carmenere requires a pretty long growing season, and it’s usually one of the last grapes placed off the vines during harvesting. If the grapes are picked before they fully ripen, the resulting wine ends up having green pepper notes of pyrazine.

What to Pay Attention to When Buying Carménère

Often, Carmenere wines that have blackberry, black plum and other black fruit flavors consist of 10 to 15% of a different wine variety. The most common blended wines are Syrah, Petit Verdot, and Cabernet Sauvignon. But, including other wines is not a negative thing. After all, wine lovers give blended wines higher ratings compared to the single-varietal Carmenere wines.

Pay more attention to vintage, especially when you’re buying low-priced Carmenere wines. When you purchase a top-tier Carmenere wine, you’re guaranteed of its consistency year after year. But if you buy cheap options, they’re likely to develop bitter kale-like flavor. For the best experience, go for 2013, 2011, 2010 and 2008 vintages.

The wines produced in the coastal areas (Costa) and the valley (Entre Cordilleras) have lower acidity and more vibrant flavors than those presented in the Andes areas. Wines from the Andes are a bit more floral with excellent length in the finish as a result of higher acidity.

Pairing

Carmenere goes well with different kinds of rustic barbecue themes. The meats that you can pair this wine with include beef brisket, roast beef, lamb and chicken mole. You can also pair it with cheese such as mozzarella, cotija cheese, and feta cheese. As for vegetables, this wine goes well with stuffed peppers, black-eyed peas, olives, capers and black beans.

For the best experience, the wine should be served at a chilly 65 degrees. As a result of its low acidity characteristic, the Carmenere is one of those grapes that is not built to age. As such, it should be consumed within a few years of its vintage date.

Wrap Up

Introduced in Chile in the late 1800s, Carmenere has grown to become a signature red wine in the country. Although Chile has become the biggest producer of Carmenere wines, it’s also common in other areas of the world like Italy’s Eastern Veneto and Friuli-Venezia Giulia regions. California and North Carolina also produce the wine although in smaller amounts. The Carmenere wine has a deep red color and is sometimes blended with the Cabernet Sauvignon or Merlot. This wine is known for its low acidity levels and relatively well-established tannins. Plus, it’s easy to pair with different dishes.