The Changing Face of Carmenère

RE: The Changing Face of Carmenère

user2176 — Wed, 12 Dec 2018 20:47:40 GMT

Courtney... good article!

RE: The Changing Face of Carmenère

user31783 — Fri, 07 Dec 2018 00:58:03 GMT

have noticed a big change in the grape and am glad that the fresh green snap is not being eradicated, only softened. My favorite wine to sell to ladies ( and neovinytes) that want to pair red meat with red wine but can't nose up to a big cab or dusty merlot. It also appears to be lighter on the sulfides that are wreaking havoc on migraine sufferers. from the Vina Chocolan to the Lapostelle Clos Apalta blend, it is an amazing varietal. Thanks for a great article.

RE: The Changing Face of Carmenère

user35504 — Thu, 06 Dec 2018 23:07:40 GMT

What an excellent article! Thank you so much!

RE: The Changing Face of Carmenère

user35983 — Thu, 06 Dec 2018 20:29:31 GMT

Such an interesting article, this was a great read! Thank you! After reading the descriptors of new Carmenère (with the balance between ripe fruit and roasted pepper), does anyone have any tips on how to differentiate a Cab Franc from Chinon to a Chilean Carmenère in a blind tasting?

RE: The Changing Face of Carmenère

user10911 — Thu, 06 Dec 2018 18:01:06 GMT

Great job, Courtney!

RE: The Changing Face of Carmenère

user3365 — Thu, 06 Dec 2018 17:52:52 GMT

Thank you for this Courtney! When it's done well, carmenere is delicious and offers another tool in our arsenal for food and wine pairing! Glad to see this !!