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Carinyena (known in Spain as Cariñena, and in France as Carignan) is an old, heat and drought-loving red grape variety originating from the Aragon region. These berries yield powerful, full-bodied red wines characterized by exceptionally firm tannins and high acidity. Smelling of dark berries, licorice, meat, and earth, Carinyena wines are an ideal choice for lovers of rich, structured drinks.
Read moreDue to its naturally hard structure, this variety is rarely found on its own, but modern Spanish winemakers are revealing a new, elegant face to it.
Most commonly, Carinyena is used in the famous Priorat blends alongside Garnacha, where it adds deep color, longevity-guaranteeing tannins, and acidity. However, for those seeking a true discovery, it is recommended to choose 100% Carinyena wines made from very old bush vines (Viñas Viejas). Old vines produce only a few clusters, but the berries are incredibly concentrated, and their tannins are much more elegant and softer.
The powerful structure, dark aromas, and high acidity demand heavy food rich in proteins and fats. Carinyena pairs perfectly with slow-braised beef, grilled lamb, game sausages, and aged hard cheeses. It is an ideal wine for a cozy dinner full of hearty food.
It is exactly the same grape variety, only the names differ. In Catalonia (Spain), it is spelled Carinyena, and in the rest of Spain – Cariñena or Mazuelo. In the South of France and the rest of the world, it is best known by the name Carignan. Its homeland is the surroundings of the town of Cariñena in the Aragon region of Spain.
Yes, especially if you are opening a young (under 5 years old) single-varietal Carinyena or Priorat region wine. The tannins of this variety are very aggressive in youth, and the aroma is closed. Decanting for at least 1–2 hours will help the wine "breathe," soften its texture, and open up complex scents of dark fruits and resin.
