Carmenère has a VERY distinctive flavor. Whereas Merlot is kind of low key and soft, Carmenère tastes like green pepper and has a sharp spiciness that is not really found in Merlot. The grape is named so for its crimson color — it is really dark. It tends to be medium bodied with smoky, spicy, and earthy aromas.

Carménère is a half-sibling of Merlot, Hondarribi Beltza (from Basque Country), and Cabernet Sauvignon. The four grapes of Merlot, Carménère, Cabernet Sauvignon, and Hondarribi Beltza have the same parent, which is Cabernet Franc.

Carménère has many similarities in terms of body and texture to Merlot. On the higher end, the herbaceous, bitter notes depart the scene in favor of sweet berries, refined light tannin, and a bittersweet note, like cocoa powder. Carménère has many similarities in taste to Merlot.

Matching Carmenere with wine and food pairings is easy. Carmenere naturally matches well with smoked, grilled, or roasted meats, chicken, pork, lamb, beef, and veal. Due to its character, it also holds up with and matches perfectly with some spicy dishes and strong, hard cheeses. Carmenere is a difficult grape to grow.

Dry
Carménère/Sweetness of resulting wine

Age: Most should be enjoyed within a few years, but the better wines age well gaining complexity. Aka: Occasionally goes under its old Bordeaux name of Grand Vidure.

France
Médoc
Carménère/Origin

Due to its smoky notes and big but soft tannins, Carmenere works very well when accompanied by dishes made on the bbq, especially lean meats such as Sirloin steaks, or some cuts of Pork and Lamb. Due to its spiced character, the pairing becomes even better if you use herbaceous sauces like a Chimichurri.

What’s Cooking with Carmenere? Carmenere goes terrifically with food. It’s a highly versatile red grape that goes well with a wide variety of dishes, especially spicy and savory ones. It usually has some oak spice aromas and flavors, too.