Carignan is a red grape variety widely grown around the Mediterranean, particularly in southern France, Spain and Sardinia. It is also known as Cariñena in Spain and Mazuelo in Rioja. Carignan can produce deeply coloured wines with high acidity and tannin. Older bush vines grown at lower yields can produce concentrated, complex wines, while high-yielding sites may produce simpler styles.
Carignan is important in Languedoc-Roussillon, Priorat, Montsant, Sardinia (where it is called Carignano) and parts of Chile. In the south of France, old bush vines can produce wines with dark fruit, savoury herbs and earthy character. In Rioja, Mazuelo is used as a blending grape to contribute acidity and structure.
Typical aromas include black cherry, blackberry, dried herbs, liquorice, spice and sometimes game or earthy notes. Carignan generally has medium to full body, high acidity and firm tannin. The style depends strongly on vine age, yield, climate and extraction.
Carignan is often blended with Grenache, Syrah and Mourvèdre in southern French and Spanish wines. It can also be made as a varietal wine, particularly from old vines. Carbonic maceration may be used for fresher, fruit-forward styles, while traditional fermentation and ageing can produce more structured wines.
Carignan pairs well with cassoulet, grilled sausages, lamb, stews, roasted vegetables and other Mediterranean dishes with herbs and garlic.
Example: serve an old-vine Carignan from Languedoc or Priorat with cassoulet, grilled lamb or slow-cooked beef.
Chef’s note: Carignan is not inherently rustic or simple. Old-vine, lower-yield examples can be concentrated and complex.
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