Carignan

Carignan is a dry, medium to full-bodied red grape with deep roots in Spain and a long history in southern France. Expect black cherry, blackberry and plum with herbs, pepper and savoury spice. Fresh acidity and plenty of structure make it brilliant with roast lamb, sausages, BBQ food, beef stew, tomato-based dishes and Mediterranean food.

Taste:

Dark fruit, fresh acidity and a distinctly rustic edge.

Carignan is typically dry and medium to full-bodied, with high acidity and moderate to firm tannins. Expect black cherry, blackberry, plum and raspberry, often joined by black pepper, dried herbs, liquorice and earthy spice.

Old-vine Carignan can be particularly concentrated, bringing deeper fruit and more complex savoury flavours. Depending on how it’s made, you may also find smoky notes, leather or subtle oak.

That naturally high acidity keeps even richer styles feeling fresh and makes Carignan particularly useful once food enters the equation.

A little rugged around the edges, but that's kind of the point.

Food Pairings:

Carignan loves rich food, herbs and smoky flavours.

Try it with roast lamb, lamb chops, lamb kebabs, roast beef, beef stew, slow-cooked beef, pork or grilled sausages.

It's a great BBQ wine too, working beautifully with BBQ ribs, burgers, grilled steak, smoky sausages and barbecued lamb.

Tomato-based dishes are another strong match. Try lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce or rich tomato pasta.

Mediterranean dishes such as moussaka, grilled aubergine, roasted peppers, tomato and lentil stew and herb-roasted vegetables work particularly well with Carignan's savoury, herbal character.

For cheese, try Manchego, mature Cheddar, Gouda or other flavourful hard cheeses.

Similar Wines:

If you enjoy Carignan, Garnacha is a natural next step. The two grapes are frequently grown and blended together in Spain.

Priorat is particularly worth exploring, where Carignan – locally known as Cariñena or Samsó – can play a major role alongside Garnacha in powerful, concentrated reds.

Grenache offers riper fruit and softer tannins, while Mourvèdre is a great option if you enjoy Carignan’s darker, more savoury Mediterranean side.

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More About Carignan:

Carignan is believed to have originated in Aragón in northeastern Spain, where it's known as Cariñena, before spreading widely across the Mediterranean.

It became particularly important in southern France, especially Languedoc-Roussillon, and you'll also find it in regions including Catalonia, Sardinia and parts of the Americas.

For years, Carignan had a reputation as a high-yielding workhorse grape used mainly in blends. More recently, producers have turned their attention to old vines and lower yields, showing just how concentrated and complex it can become.

It also has more aliases than seems strictly necessary, including Cariñena, Mazuelo and Samsó depending on where you are.

Same grape. Different name every time it crosses a regional border.

Administrative nightmare.