Carmenere
A native French variety, this grape was almost wiped out completely after the great phylloxera plague. It resurfaced in Chile at the end of the 19th century where it produces wines of intense colour, soft tannins and restrained acidity. The predominant characteristic flavours are red fruits with a hint of chocolate and coffee.
| Appellation | Rapel Valley |
| Soil | Riverbench and benchland associated soils. |
| Ageing | 70% aged in American oak barrels for 8 months. |
| Colour | Dark, deep and bright purple. |
| Taste Profile | Chocolate, coffee and spicy aromas combine with raspberry and blackberry flavours in this Carmenere, Chile’s very own grape. Perfect to enjoy with winter stews or grilled summer barbecues. |
| Tasting Notes Video |  |
Successful matches with Carmenere
Carmenere is a soft, spicy red wine that goes brilliantly with spicy meat dishes. Try it with a lightly spiced lamb biryani or curry.
Good Carmenere is really ripe and juicy, making it the perfect wine to go with rich tomato based dishes sprinkled with lots of herbs.
With its rich berry fruits and mocha flavours, Carmenere can even go with dark chocolate. Go for a really good quality chocolate with a high cocoa content.
Fish & Aubergine Lasagna with Charquicàn
200g Grouper fish fillet
For the lasagna:
100g aubergine
½ finely chopped onion
100g fresh tomato sauce
1 Clove of garlic
3 tbsp Olive oil
Salt and pepper
Fry the onion and garlic until golden, once done, add the tomato sauce, stir and reserve.
Separately slice the aubergine and sauté half of them lightly in a skillet; mix with the tomato sauce in the pot and cook for an hour over a low flame.
Fry the remaining aubergine slices until crispy.
For the Charquicán (Chilean beef and vegetable stew):
80g finely chopped beef fillet
½ chopped onion
½ Garlic clove
30g fresh broad beans
50g pumpkin
30g potatoes
Salt and pepper
In a skillet, cook the onion and garlic until soft, add the meat and stir until cooked.
Cook the potatoes and pumpkin in boiling water until softened.
Peel and blanch the broad beans.
Mix everything together until obtaining a coarse purée.
To serve:
Place a ladle of charquicàn on a plate. Beside it, build a small lasagna layering the crispy aubergine and the aubergine-pomodoro mix.
Season the grouper with salt and pepper, slightly sauté until cooked and add to the dish. Drizzle some oil over the dish.
?A blend of 85 per cent Carmenere and 15 per cent cabernet sauvignon from the Rapel Valley, part-aged in American oak for several months, this is great value. Full of raspberry and blackberry fruit, it has an intense almost chocolately finish. Enjoy it as a fine winter warmer with stews and casseroles.?
Jonathan Ray, Daily Telegraph, 30th January, 2010
?A lip smackingly good red from Chile. It provides a big fruity punch on the nose which gives way to coffee, chocolate, blackberry and spice flavours. Full bodied and smooth, highly recommended.?
Mike Kelly, Newcastle Sunday, 24th January, 2010
