Carménère is a red wine that originated in Bordeaux, France—specifically, it is considered a “lost grape” of the region. The Carménère grape is used both as a blending grape for Bordeaux’s famous red wines and to create single-varietal wines. This wine is highly valued for its supple red and black berry flavors, which are reminiscent of Merlot, along with its herbaceous notes of green peppercorn.
Today, it is nearly impossible to find Carménère wines in France. In 1867, the phylloxera plague devastated vineyards across Europe, including those of the Carménère grape, leading to the belief that it was extinct for many years. When vineyards were replanted after the plague, growers found it difficult to replant Carménère due to its rarity and the challenges associated with cultivating it compared to other grape varieties that were more familiar in Bordeaux.
The devastation caused by phylloxera in Europe prompted many French winemakers to seek new regions for wine production. As a result, viticulture began to flourish in Chile, where cuttings from European vines were imported and cultivated to produce wine for personal and local consumption.
In the 1990s, Chilean wines gained attention, largely due to high demand in the UK and Germany. These wines were not only easy to drink but also budget-friendly in supermarkets. Cuttings of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Sauvignon Blanc, and Semillon were brought to Chile to produce Bordeaux-style wines, which proved to be successful.
The grape
Carménère is a grape variety that can be challenging to cultivate. It ripens late and requires abundant sunshine and warm summers to reach its full potential. When grown in the right conditions, Carménère can produce deep-colored red wines with robust flavors. This is why the grape thrives particularly well in Chile, especially in wine regions that experience a Mediterranean climate characterized by long, sunny days and cool evenings during the growing season.
In 1997, Chilean Merlot attracted attention when French scientists raised questions about its authenticity, appearance, and character. After thorough investigation and experimentation, it was officially identified as the old Bordeaux varietal Carmenère, a grape that had nearly disappeared from France. Today, Carmenère has become Chile’s signature grape, renowned for producing high-quality wine.
These grapes produce a relatively bold, fruity wine of deep violet color. Best enjoyed young, Carménère is very smooth with a medium body, well-rounded tannin, and medium-high acidity. You will find several different styles and structures depending on the regions or valleys where the wine is produced. A majority of carménère vines are planted in Chile’s Colchagua Valley, part of the Rapel Valley wine region in the country’s center, with some planted in the Maipo Valley near Santiago. The best sub-regions for carménère are Apalta and Los Lingues, in the Colchagua valley. Chilean winemakers make a range of wines, from easy-drinking, inexpensive bottles to premium oak-aged examples, like Purple Angel from Montes, that receive notice from global critics.
Description & pairing
Carménère is a medium-body wine with quite a personality. It boasts red and black fruit notes, spice, smokiness, and herbal notes, with robust flavors of plums, berries, cocoa notes, bell pepper, jalapenos, coffee, and chocolate. It pairs well with beef empanadas, BBQ, and grilled red meats—mushroom pizza, vegetable quiche. Lower tannin in Carménère makes it a good option for lighter, less fatty dishes as well.
A perfect pairing for Carménère
Green Pepper, Onion and Mushroom Pizza
- 2 green peppers thinly slice and chopped (mix with red peppers is optional)
- 1 cup of sliced mushrooms
- 1 large yellow onion, sliced
- 1 can reduced or regular stewed tomatoes
- 1 teaspoon garlic powder
- 1 tablespoon tomato paste
- 1/2 cup Olives (optional)
- 1 cup Sausage (optional)
- 2 1/2 teaspoons of fresh sage or 1 teaspoon of dried sage
- 3/4 teaspoon fresh or dried Basil
- 1/2 teaspoon dried oregano
- 1/2 cup Mozzarella cheese
- 1 cup parmesan Reggiano
- 1 package of refrigerated pizza dough or pita or Naan Flatbread
Combine onions, peppers, mushrooms, your choice of spices, stewed tomatoes, and tomato paste in a large skillet. On medium-high heat, bring the mixture to a simmer, stirring occasionally, and cover for 10 minutes. After 10 minutes, uncover and let it cook for an additional 5 minutes to allow the sauce to thicken. Once thickened, set the sauce aside to cool.
Next, preheat the oven to 450°F (232°C) and lightly spray a 12-inch pizza pan with nonstick cooking spray. Roll out the pizza dough on a lightly floured surface, making sure to roll it an additional inch for the crust. Place the dough onto the pizza pan and bake for 10 minutes. After removing the crust from the oven, spread the sauce evenly on top, and sprinkle your chosen toppings over the sauce. Return the pizza to the oven and bake for another 10 to 12 minutes.
If you are using pita or naan flatbreads instead, preheat the oven to 375°F (190°C). Lightly brush olive oil on both sides of the bread. Spread the sauce on top, then add cheese and toppings. Bake for 5 to 7 minutes, and enjoy with a glass of Carménère! For meat lovers, ground turkey can be used as an option.
PREP:10 minutes- Cook Sauce: 8 minutes-Bake at 450, 22 minutes
