Carménère is one of the classic Bordeaux blending grapes, typically used to add color to a red blend. It’s not massively popular in its home region, comprising just a few hundred acres of vineyards. There are significant plantings in regions of northern Italy, but the place where Carménère has found a second home is the mountainous terrain of Chile.
It is a typical bold red wine, combining a herby and spicy side with a smooth, round feel. In Chile, it was originally mistaken for Merlot, and DNA research has shown that the two varietals may be related. It exhibits red and black fruit flavours, such as raspberry and blackberry, along with notes of chocolate and green bell pepper. There can also be some distinct vegetal and herbaceous notes. With its soft tannins and slightly smoky, spicy character, Carménère works best with meaty foods.
Meat That Pairs Well With Carménère
Carménère harmonizes best with lean and slightly smokey meats, so barbecued meats are ideal. Think about grilled Sirloin steaks or lamb, with herbaceous sauces like BBQ or Chimichurri.
Chilean dishes are also a fantastic option, rich in meat and spices. Try out Carménère with beef empanadas, or pastel de choclo, a dish made from sweetcorn and beef. Single varietal Carménère possesses plenty of acidity and punchy flavours, so there are a lot of smokey, hearty dishes that it can stand up to. A Mexican mole is also a brilliant option. Chilean food just makes for a particularly suitable regional pairing, and the vegetal notes will complement each other well.
Cheese That Pairs Well With Carménère
Carménère isn’t a particularly tannic wine, so it has less room for soaking up fat than say, a Cabernet Sauvignon. When pairing it with cheese, you’ll want bold flavours so there’s nothing wrong with pairing Carménère with a flavoured cheese, like cheddar with added black pepper or spice.
It will also be fantastic with a soft, strongly flavoured cheese like blue cheese or Camembert. They will complement each other in terms of rich, velvety mouthfeel, as well as exaggerating each other’s natural characteristics.
Appetizers That Pair Well With Carménère
If you’re enjoying a glass of Carménère before dinner, think about pairing it with bold, spicy mouthfuls. Barbecue wings are a good, meaty option, and spicy edamame beans are sure to get your mouth watering when they meet a spicy Carménère. You can also think about bacon-wrapped figs with blue cheese, or a charcuterie board, replete with fleshy bites such as green olives, cheese and dried meats.
Vegetarian Dishes That Pair Well With Carménère
Although we mentioned earlier that Carménère goes best with “meaty” dishes, that description can extend to vegetables and legumes too. Spicy lentil curries are a brilliant option for Carménère, bringing a distinctly meaty mouthfeel and smokey flavours to vegetarian cuisine.
Any sort of Mexican dish with black, pinto or white beans will be hearty enough for this wine. You can also think about a variety of tomato-based pasta dishes, from salty puttanesca to spicy arrabbiata. Carménère can exhibit tomato leaf notes on its generous nose. Finally, grilled vegetables also offer a wonderful smokey taste that can pair well with this wine.
Herbs That Pair Well With Carménère
Carménère has a wide variety of flavours that lie just under the prominent black and red fruits, including baking spices, herbaceous notes, and hints of vegetation. Therefore, it can be paired with a wide range of herbs and spices. Try and include any of these in your dish: black pepper, chili flakes, garlic, “Herbes des Provence” like thyme or rosemary, cumin, coriander, or anything you might find in fresh green salsa.
Food That Does Not Pair Well With Carménère
Typically of bold red wines, you should avoid pairing fish with Carménère. While it’s relatively light in tannins for red wine, Carménère can still overpower the delicate flavours of white fish or shellfish – you might get away with a tuna or salmon steak.
Best Foods To Eat With Carménère
Generally speaking, the best pairings for Carménère are going to be meaty and not overly fatty. It also has the potential to harmonize with spicy dishes.
- Grilled steak
- Beef empanadas
- Spicy lentil dishes
- Charcuterie boards
- Pasta with tomato-sauce
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