Carignan
redWarm climate
Also known as Cariñena in Spain or Mazuelo in Rioja
High-yielding, late-ripening grape from Spain (Carinena). Naturally high in acidity and tannin; old-vine examples from southern France produce concentrated, characterful wines. Often softened by carbonic maceration or blending with Grenache.
Climate
Warm
Regions
1 region
Color
red
Typical Structure & Aromas
Structure
Body
FullTannins
FirmSweetness
DryAcidity
BrightOakPossible
Where Carignan grows
Food Pairings
Cassoulet with duck confit and Toulouse sausage
Braised short ribs with rosemary and red wine reduction
Grilled lamb chops with herbes de Provence
Beef daube Provençal with olives and orange zest
Wild boar ragu with pappardelle pasta
Aged Manchego cheese with marcona almonds and quince paste
Frequently Asked Questions
What does Carignan taste like?▼
Carignan offers bold flavors of dark cherry, plum, and blackberry when young, with high acidity and tannins that give it structure. The wines are naturally robust and can be quite intense, especially from old vines.
Where does Carignan grow best?▼
Carignan thrives in warm climates and originally comes from Spain's Cariñena region. It performs exceptionally well in southern France, where old vines produce some of the most characterful and concentrated examples.
What food pairs with Carignan?▼
The grape's high acidity and bold fruit flavors make it excellent with grilled meats, hearty stews, and Mediterranean dishes. Its robust tannins can stand up to rich, savory foods like braised lamb or barbecued pork.
How does Carignan age?▼
With age, Carignan develops complex aromas of leather, earth, dried fruit, and spice. The initially high tannins soften over time, allowing the wine's underlying fruit character to integrate beautifully with these earthy, savory notes.
Is Carignan similar to other similar grapes?▼
Carignan shares similarities with other high-acid, high-tannin varieties like Mourvèdre and Petite Sirah in terms of structure. Like these grapes, it benefits from blending or carbonic maceration to soften its naturally intense character.