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Carmenere combines the herbal ingredient of Cabernet and the attractive texture of Merlot, to which it is morphologically very close. Nevertheless, it can be unique, even absolutely perfect, if you are lucky enough to taste its not so often pure variant.
Carmenère - on the origin and characteristics of the variety
The vine comes from the ancient "Vitis Biturica" of Albanian origin, which was brought to France by the Romans. Its name is probably derived from the intense crimson to purple color of the wine it produces. However, it is a relatively sensitive variety, so its cultivation in Europe has been almost completely abandoned. But we would still find it in Bordeaux, France, and Venezia-Friuli, Italy. However, her adoptive country became Chile, where she is doing unusually well.
How Carmenère tastes
Get ready for soft, harmonious red wine with beautifully intense colors. You will be enchanted by the fruity scent of cherries and blackberries with herbal nuances, which will complement the tertiary aroma of spicy black pepper, cloves, menthol or balsamic when ripe. On the palate you will feel a pleasant acidity and obvious, but not aggressive tannins. It leaves in the mouth the taste of red fruit, jam and spices, more or less intense depending on the structure and refinement of the wine.
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Pairing with food and the way of serving
This is a very versatile wine, to which all traditional combinations are suitable. It will be ideal for pairing it with roasts, grilled white and red meat and matured cheeses. It also goes well with game, especially with the smaller feathered game. It should be served in large jars at a temperature between 16 and 18 ° C.