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Far from its birthplace of Bordeaux, where it once accompanied Malbec and Petit Verdot as a blending grape, Carménère has found great success in Chile since the mid-nineteenth century. However, the variety went a bit undercover until 1994 when many plantings previously thought to be Merlot, were profiled as Carménère. Regardless of what vine variety it actually was, these vineyards continue to prosper today under their correct name.

Tasting Notes for Carménère

Carménère is a dry red wine with an herbaceous or black pepper character but in warm climates or with additional hangtime before harvest, it makes wines reminiscent of blackberry, blueberry and dark plum, with rich and savory notes of chocolate, coffee, smoke and soy sauce.

Perfect Food Pairings for Carménère

Carménère makes a great match for a hearty steak or barbecued red meat. It can also work well with white meat when prepared with a mole sauce or spice rub.

Sommelier Secrets for Carménère

Perhaps Carménère’s herbal character can be explained in part by familial relations—due to the strange nature of grapevine breeding, Carménère is both a progeny and a great-grandchild of the similarly flavored Cabernet Franc.