Carmenère wine is the signature red of Chile. The Carmenère grape flourishes in Chilean valley vineyards tucked between the Pacific Ocean and the Andes mountains.
Chile’s Carmenère vines came from their native Bordeaux, where they would be wiped out by the phylloxera root louse in the late 1800s. Chilean winemakers originally assumed the vines were Merlot; it was not until 1994 that scientists proved many of them were in fact Carmenère, alive and well in Chile. Chilean winemakers produce Carmenère wines that are fruity, spicy and low in tannins. When aged in oak, Carmenère adopts some earthy, smoky qualities.
Carmenère wine is the signature red of Chile. The Carmenère grape flourishes in Chilean valley vineyards tucked between the Pacific Ocean and the Andes mountains.
Chile’s Carmenère vines came from their native Bordeaux, where they would be wiped out by the phylloxera root louse in the late 1800s. Chilean winemakers originally assumed the vines were Merlot; it was not until 1994 that scientists proved many of them were in fact Carmenère, alive and well in Chile. Chilean winemakers produce Carmenère wines that are fruity, spicy and low in tannins. When aged in oak, Carmenère adopts some earthy, smoky qualities.
Though Carmenère is now made most often as a varietal wine, some winemakers are looking to the grape’s French history and using it once more in Bordeaux-style red wine blends.
Pronunciation
[Car-men-YARE]
Recommended food pairings
Braised beef, lamb, sausages, chicken, game, sweet potatoes, corn
Serving temperature
60-65°
