From: IGP Coteaux de Cabrerisse, Languedoc, France
Varietal: 100% Carignan
Taste: A pure rendition of the varietal, complete with bright red fruits like cranberry, strawberry, and raspberry, alongside a hint of cinnamon, wild herbs, and star anise. The palate follows the nose, and despite all those red fruit notes, is a markedly fresh and dry wine. We recommend drinking this slightly chilled.
Pairing: The cranberry and umami notes of Carignan go well with rich poultry like turkey and duck. It’s also rich enough to be enjoyed with red meat. The umami notes also pair well with salami and other cured meats.
The herbal qualities of Carignan are best suited to squashes and pumpkin, especially if they are cooked in baking spices like cinnamon and nutmeg. Other hearty vegetables like eggplant, leek, and peppers go well with this wine. We’re sharing a Mediterranean-inspired recipe by David Tanis as our pairing suggestion today: Roasted Peppers With Capers, Olives and Anchovy.
Finally, try pairing the wine with milder cheeses like gouda.
From Mary Taylor, about: Our Cabrerisse comes from 40-60 year-old Carignan vines, dry-famed in the stony landscape of this small Languedoc appellation. Winemaker Anne Sarda works her vineyards by hand, and the wine is fermented with native, ambient yeasts and aged in concrete vessels up to 105 years old.
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