Carménère

Carménère (pronounced car-men-air) is a red grape variety with roots in the Bordeaux region of France, specifically the Médoc subregion. One of Europe’s oldest red grape varieties, it is also known as Cabernet Gernischt, Médoc (after the region) and Grande Vidure.

The grape’s susceptibility to disease, particularly phylloxera, caused it to diminish in France, but fortunately, it has found a second home in Chile.

Fun fact: here, it was mistakenly identified as Merlot until the mid-1990s.

Carménère is now most associated with Chile, specifically the Colchagua Valley, Maipo Valley and Rapel Valley. In these regions, the warm climate and long growing season allow the Carménère grape to ripen fully, creating dark, intense red wines with fruit and herbal flavours.

While it originally comes from Bordeaux, France, Carménère has found its most significant success in Chile and is considered the country’s flagship grape.

It flourishes in the following wine regions:

• Maipo Valley: Situated near the capital city of Santiago, the Maipo Valley is one of Chile’s most traditional wine regions. It enjoys a Mediterranean climate with a clear distinction between day and night temperatures, essential for maintaining Carménère’s acidity. Wines from this region are known for their structure and complexity, often featuring ripe red and black fruit flavours rounded out by notes of spice and firm tannins.
• Colchagua Valley: Part of the larger Rapel Valley, this region’s warm climate is perfect for ripening Carménère. Wines from here are often full-bodied, with rich, lush, dark fruit flavours and herbal notes that have become the varietal’s signature. Oak ageing is common, adding spice, vanilla and cocoa layers to the wine.
• Cachapoal Valley: Also part of the Rapel Valley, Cachapoal tends to be slightly cooler than Colchagua. This cooler climate can bring out more of the fresh fruit and herbaceous characteristics of Carménère, resulting in wines that strike a balance between ripeness and freshness.
• Aconcagua Valley: Further north, the Aconcagua Valley can produce deeply coloured, full-bodied Carménère wines with intense flavours. The warmer climate here often leads to very ripe fruit flavours, and the wines may have higher alcohol levels.

Outside of Chile, the grape enjoys a small production in its native Bordeaux (Carménère is historically one of the six permitted grape varieties in red Bordeaux blends), although Carménère’s susceptibility to disease has limited its resurgence. Carménère is also grown in small quantities in Italy, California and China.

Carménère wines are dark crimson and medium-bodied, with medium tannins and a medium-high level of acidity. Compared to other Bordeaux varieties, such as Cabernet Sauvignon, Carménère has softer tannins, less body and a smoother mouthfeel. It’s best drunk within three years of being bottled.

Most Chilean Carménère wines are single varietal. They have a fresh acidity and are known for their pure red and black fruit flavours. More elegant styles can be found in the Maipo Valley region, while Peumo and Cachapoal Valley create bolder styles with a promising ageing potential.

Carménère can also be used in blends, similar to its original role in Bordeaux, France. It’s often blended with other Bordeaux grape varieties, such as Cabernet Sauvignon and Merlot, to add complexity and depth to the overall profile of the wine.

Carménère wines from China are often blends of Carménère, Merlot and Cabernet Sauvignon, and are known as Cabernet Gernischt. Chinese Carménère have pronounced green bell pepper aromas.

In Italy, Carménère grows in the northeast, from Brescia to Friuli. The Italian style of Carménère is deeply coloured but surprisingly subtle, with soft aromas and a softer acidity when compared to other Italian red wines.

Carménère wines are prized for their mix of fruity and herbal flavours. Expect to taste ripe red and black fruits such as raspberries, blackberries and plums, balanced with herbal or green bell pepper notes. Other typical flavours can include paprika, dark chocolate, mint, sweet tobacco or even freshly ground coffee.

Like Cabernet Sauvignon and Cabernet Franc, Carménère wines also contain high levels of pyrazines. This aromatic compound gives this family of wines their savoury green bell pepper and green peppercorn flavours. Hints of eucalyptus and cocoa powder are also common.

Carménère wines from Chile, specifically the Maipo Valley, are known for their lighter, floral notes of rose and hibiscus, with subtle mineral hints of granite.

When aged in oak barrels, Carménère wines can develop aromas of vanilla, leather and smoke, adding depth to this medium-bodied wine. The longer the wine ages, the stronger the leather and earthy aromas.

Because of its fresh acidity, medium body and moderate tannins, Carménère is a very food-friendly red variety.

It goes well with various red meats, hearty poultry dishes like duck, and vegetarian meals featuring bell peppers or lentils. Carménère also pairs wonderfully with Mexican and Indian cuisines, where its fruitiness can balance the spices. Try it with fresh, green sauces like green salsa and Chimichurri.

If you’re avoiding meat, Carménère pairs deliciously with vegan and vegetarian dishes such as a mushroom pizza, white bean stew and grilled tofu. Opt for dishes complementing the wine’s green, savoury flavours, such as stuffed bell peppers and grilled asparagus.

Learn more with our beginner's guide to food and wine pairing. 

Serve your Carménère slightly cooler than room temperature, at around 16-18°C. This allows the rich fruit flavours to shine without making the alcohol feel too strong.

Carménère wines, particularly the more robust examples, can benefit from decanting. This helps to soften the tannins and allows the wine’s complex flavours and aromas to open up. Give the wine about 30 minutes to an hour to breathe before serving.

Serve your Carménère in a red wine glass with a large bowl that allows the wine to breathe, helping to release more aromas. This glass shape also directs the wine to the middle of your tongue, balancing its fruity flavours and acidity.

You should aim to finish your bottle of Carménère within three to five days, storing it in a cool, dry place. Although the wine won’t spoil, it will begin to lose its juicy fruit flavours, and its fresh, savoury hints will become dull.

Discover more top tips to preserve your wine.