Carignan

The History of the Carignan Grape Variety

Also known as Cariñena and Carignane, Carignan is so old that evidence suggests Phoenicians traded wine made with it. The varietal is perfectly adapted to the warm and sandy Mediterranean coast, but it might have its ancestral origin in Northwest Spain. Carignan conquered vineyards around the Mediterranean for centuries, including the French coast; it was the most planted grape in France until 2000. The Spanish Empire might have taken the grape to Sicily and Sardinia. At the same time, took the grape from Spain to France, across the Pyrenees, into today’s Languedoc-Roussillon.

Carignan buds and ripens late, and it has a high yield. Like other grapes like Pinot Noir, Carignan is prone to mutation, so white and grey (pink) varieties exist. Carignan noir is still the most planted and prized, mainly for its blending capabilities. Still, winemakers who grow it in prestigious sites, primarily warm hills with good sun exposure, produce excellent mono-varietal Carignan.

Wine Regions

Carignan has a significant presence in France in Languedoc-Roussillon, where it produces wine at DOP, IGP and Vin de France levels, often in combination with other grapes. Amongst the region’s best sources of the grape, Minervois, Corbieres, Pierrevert, Ventoux, Pic Saint-Loup, and Saint Chinian stand out.

Carignan is typically blended with other red, warm-weather grapes in the Southern Rhône Valley. Carignan makes up a maximum of thirty per cent of the famous Côtes du Rhône wines, red and rosé. It is used more sparingly in Côtes du Rhône Villages, where it can only make twenty per cent of the blend. The rest is often a combination of Grenache, Syrah and Mourvèdre.

Outside of France, Carignan is popular in Priorat, Spain, where it produces high-end wine, often playing a leading role. Italy’s Sardinia is also a reliable source for Carignano, where wine is exceptional when the grapes are sourced from old vines.

Wine Styles and Tasting Notes

Carignan has unique organoleptic properties; it is high in tannins and acidity and often has elevated alcohol levels. On its own, Carignan produces rustic, medium-to-full-bodied red wines. On the nose, Carignan offers red fruit aromas, such as raspberries and cranberries, and scents reminiscent of liquorice and spice, sometimes with attractive gamey or meaty scents. Old-vine Carignan produces concentrated wines, while those from younger vineyards, high-yielding vines, can be less complex. This has led winemakers to blend most of their Carignan, as old vineyards planted with the grape are available.

When blended with Syrah, Grenache and Mourvèdre, Carignan adds colour and acidity, while the rest complement the wine’s aromatic complexity and flavour. High-yielding Carignan will almost always be blended, while old-vine grapes make better mono-cepage wines.

It is customary to use carbonic maceration to soften Carignan’s tannins and bring out its fruity personality. It results in easy-to-drink and versatile wines with excellent adaptability on the table. Although hard to find, mono-varietal Carignan is a noteworthy experience for both amateur wine drinkers and seasoned enthusiasts - for which we stock several, look out in particular for the Vieilles Vignes examples. 

Food Pairings

Carignan produces balanced wines that rarely overwhelm the flavour intensity in food; therefore, they are compatible with various meals. Red fruit aromas complement sweet and savoury sauces, such as cranberry and fig sauces, while the wine’s moderate tannins complement roasted birds, white meat and cured meat, but will struggle with fatty beef cuts and steaks.

When concentrated and of high quality, Carignan is compatible with beef, roasts, smoked meat and barbecues. It stands against spicy and heavily seasoned food as well, such as stir-fries and curries. Carignan is an excellent alternative for everyday comfort food, but the finest examples will rise to the occasion in fine-dining scenarios.