Carignane
Originally from northeast Spain where it is known as Mazuelo, is also widely planted in the Languedoc-Roussillon region of France. In France, it has often been associated with the production of large quantities of at best uninspiring wine. However, when sourced from low yielding old vines, Carignan can produce intense, rich wines that exhibit high levels of acidity and tannins.
Carignane has been part of the Californian vineyard landscape for a long time as the presence of century old vines in some vineyards of Lodi, Contra Costa or Sonoma county alledges. Carignan vines are typically grown in the traditional bush vine style.
Vigorous and highly productive if not kept in check by winter pruning or green harvesting during the growing season. Its late ripening nature made it well adapted to warmer climate wine regions.
In terms of flavor profile, Carignan wines are characterized by bold and robust characteristics. They showcase dark fruit flavors, including blackberries, black cherries, and plums. Additionally, some wines may feature notes of black pepper, licorice, and herbs like thyme or rosemary.
Carignane was one of the most planted varietals in California in the 50’s and 60’s, and used mostly for the production of jug wines.
Grilled meats: Carignane pairs wonderfully with grilled meats such as steak, lamb, or game meats like venison. The wine's robust flavors and tannins complement the rich, savory flavors of grilled meats.
Tomato-based dishes: The acidity in Carignane wine makes it a good companion for tomato-based dishes. Enjoy it with pasta marinara, lasagna, or pizza with tomato sauce for a satisfying pairing.
Aged cheeses: Carignane pairs nicely with a variety of aged cheeses like Manchego, Gouda, or Parmesan. The wine's structure and tannins complement the richness and complexity of aged cheeses.
Great Recipe: Lasagna bolognese