Carignan (care-in-yen) is a medium-bodied red wine that grows mostly in Southern France but this black-skinned varietal is believed to be originated in Aragon (Spain).

With its high yields and ability to thrive in desert conditions, Carignan was at one time the single most common grape varietal planted in the world. This lasted until the Merlot Explosion of the 1980’s. Unfortunately, even though a grape can produce high yields, it doesn’t mean they’re good. High yields can produce low quality wine and for this reason, the grape has suffered a poor reputation among sommeliers and retailers. It’s making a come back though.

The profile of Carignan wines can display high acid, tannins, and color. This makes it a great blending grape which you will see most often used with Grenache, Syrah, and Mourvedre to add body and/or some color. You don’t often see Carignan used as a single varietal, but if you do – try it!

In cooler climates, the Carignan grape showcases flavors of strawberry, black currant, black cherry. In the warmer climates, the grape becomes richer and you get notes like prune, dried raisin, jam, and black fruit.

Carignan wines pair best Duck, Quail, Squab, Roasted Pork Shoulder, Beef Brisket, Lamb Gyros, Cured Meats Gouda, Basque Cheese, Manchego, Farmer’s Cheese, 5-spice and baking spices.

This wine should be consumed in a red wine glass and have a shelf life of five-years. The average cost of a bottle of Carignan is around $15.

Carpe Travel collaborated with Maia Parish to compile the grape varietal overviews. Maia Parish is an award-winning events producer, sommelier, wine judge, and media consultant. She lives in Denver, Colorado and likes to eat copious amounts of food.  You can find her here www.linktr.ee/thewinemistress.