Carignan has been grown for centuries and it's origin is presumed to be Spanish. It was, at one time, the worlds most heavily planted grape variety although that has long been surpassed - today that title falls to Grenache. Pretty rough on it's own, Carignan needs a blending partner to make it rounded. Today it is commonly known as a blending grape with Grenache, Shiraz, Mourvedre particularly in the south of France although some super Cinsault's are being produced from Chile.
Red grape, medium bodied, tannic and fruit forward. Often made using Carbonic Marceration to keep tannin low.
High yielding, needs a long, hot season to grow and is susceptible to mildew and is hard to mechanically harvest due to it's super hard stalks.
France - Languedoc
USA - Central Valley, California
FLAVOURS / TASTES:
Red fruit - Cranberry, Raspberry, spice - cinnamon, star anise, dried meats, licorice
Carignane - US
Carignano - Italy
Cariñena, Mazuelo - Spain
Spicy dishes - especially with aromatic spices such as chili, 5 spice, curry
Dried meats and cheeses such as Bresaola with Manchego and Parmesan
BBQ - meats (red) and charred vegetables