All You Need to Know About Carignan: A Quick Guide
Carignan, pronounced “care-in-yan,” is a widely planted, though often misunderstood grape. It originated in northeastern Spain in the Aragon region, where it’s referred to as Mazuelo or Cariñena. While it’s still a popular grape used throughout Spain, it is far more integral in France’s Languedoc-Roussillon region for its blending capabilities, productivity, and drought resistance.
Mass plantings led to a decline in the grape’s reputation, though thankfully, winemakers are warming up once again to this earthy and deeply powerful red wine. It is now once again being cultivated for its robust flavor and is even being seen more often as a single varietal.
A few more notes on Carignan:
- Carignan was the most widely planted grape in France for decades until it was finally surpassed by Merlot in the late 1900s.
- Few grapes have the capacity to blend seamlessly with so many different types of wines; Carignan makes an excellent blending partner with both Tempranillo and Garnacha blends in Spain, and Syrah, Mourvedre, Grenache, and Cinsault blends in southern France.
- Carignan is a food-friendly wine because the moderate to high tannins are balanced with equal acidity. This helps complement rich proteins while not being overpowering or perceptually bitter.
The following guide will illustrate what Carignan often tastes like (aroma, flavor, and structure). It will also tell you where it’s from, provide you with common food recommendations, similar varieties, and let you know why you should be drinking more of it!
How would I describe Carignan?
Woodsy
While “earthy” and “spiced” could also be equally suitable terms, woodsy also answers for the tannic flavor found in Carignan. It is also typically oaked, which further rounds out the flavor profile making for a rich and balanced wine.
Intense
Carignan is more often found in blends than as a single varietal due to its intensity. Its tannins and moderate to high acidity give it a pronounced flavor. Its inky color and powerful aroma add layers of complexity to some of France and Spain’s superior wines.
Ageworthy
High tannins and acidity lend well to extensive aging, which further softens the wine and brings out a more mushroom earthiness over time. In blends, Carignan is often added specifically for this reason.
What does Carignan taste like?
These are the most familiar tastes and aromas I typically find in a glass of Carignan. It’s also common to find black raspberry, black currant, cranberry, licorice, clove, vanilla, dark wet stone, potting soil, and leather notes, depending on how it’s made and if it’s blended with other grapes.
Keep in mind the flavor of wine will depend greatly on your palate, and not all wines may exhibit these aromas and flavors!
What about structure?
There is no “one size fits all” when it comes to structure for every grape, however, there IS a general range when it comes to body, acid, alcohol, and tannin for each. Below are general guidelines for classic representations. Growing conditions and winemaking techniques can impact each of the following.
Medium Body
Think of the body of wine as the difference between water, skim milk, and whole milk. Carignan sits on the palate like skim milk, with some heaviness that can be enhanced when blended with other grapes.
Medium (+) Acid
Acidity can best be measured by how much saliva accumulates when you sip on wine. Carignan is a bit higher in acid than most red wines, though it’s certainly not as acidic as a white wine!
Medium (+) Alcohol
Alcohol is what gives wine its “burning” sensation when you swallow. Most Carignan sits somewhere around 13-15% alcohol by volume (ABV), which is considered medium to high.
Medium (+) Tannin
Tannins come from the grape skins, which add a “grippy” or velvet-like texture as you sip. Carignan is on the higher end of tannins though it can often be softened when blended and aged.
Where is Carignan from?
Spain
Primarily in: Aragon and Priorat
Carignan (or Cariñena) first originated in northeastern Spain in the Aragon region, where it is still found today. It’s typically blended with Garnacha and Tempranillo to add tannins and an earthy, red fruit-forward flavor profile. It has also gained a reputation in the Priorat and Rioja (where it is known as Mazuelo) regions, where it is blended with similar grapes.
France
Primarily in: Languedoc-Roussillon
While the birthplace of Carignan is Spain, no country takes this grape as seriously as France. For years, it was the most widely planted grape in the country due to its ease of growing and versatility in red blends. While it’s not as heavily planted as it used to be, it remains a leading red grape in the Languedoc-Roussillon region and, to a lesser extent, in Provence and the Rhône Valley.
You can also find Carignan being grown in the Sardinian region of Italy (where it’s known as Carignano) and throughout California.
What food should I pair with Carignan?
Roasted Turkey
Why?
The acidity mixed with tannins adds a lovely red fruit element to the wine and cuts through proteins without being too overpowering. When paired with roasted turkey (or any roasted meat), the wine will appear fruitier and sweeter, complementing and balancing the protein.
Lamb
Why?
There is a subtle smoky, earthiness to Carignan that lends itself well to herbed dishes or gamey proteins. When paired, the wine’s earthy, mushroomy flavors elevate the lamb while accentuating the wine’s natural red fruit aromas.
Smoked Cheeses
Why?
While Carignan isn’t typically smokey (like a Syrah), it has other attributes that complement smoky, savory cheeses. When paired with a smoked gouda or cheddar, you’ll notice the wine’s peppery, fruity flavors tenfold.
Other pairings: cured meats, ratatouille, smoked meats, ham, Middle Eastern spices, beef stew, or protein with a berry component
What other similar varieties would I enjoy?
(common confusions)
Tempranillo has:
- Typically more complex aromatics
- More oak influence/age
- Typically less acid and tannin
Mourvedre has:
- Typically more dark fruit
- More meaty/savory quality
- More pronounced tannin and body
Zinfandel has:
- More ripe fruit character and noticeable oak
- Typically higher alcohol
- Typically softer tannin
Olivia is a Washington-based freelance writer with a Level 2 Award in wines from the Wine & Spirit Education Trust. She has a passion for all things food, wine, and travel, though her heart belongs to the Pacific Northwest. When she’s not sipping on a glass of Washington Cab., she’s usually bikepacking, crocheting, or chillin’ in the sun with her dog Tater.
IG: @liv_eatslocal
Website: liveatslocal.com
