Comments on: Carmenere: The Great Lost Grape of Bordeaux Gets A Troubled Chilean Makeover

By: 1WineDude

1WineDude — Wed, 04 Nov 2009 23:24:10 +0000

Great question – probably fodder for an entire post, actually. I used to think that some varieties had limits, but then I had those in the hands of great winemakers and they made captivating wines…

By: Dylan

Dylan — Wed, 04 Nov 2009 23:09:15 +0000

Joe, your post got me thinking about something. Do you believe every varietal has the potential to be great? Is there such a thing as a varietal incapable of creating great wine?

By: Margaret

Margaret — Wed, 04 Nov 2009 16:20:27 +0000

Indievintner is right on the money with this one… The earliest Carmenere's had high pyrazine levels because they were vinifying it like Merlot… but Carmenere ripens a good month later and when left to hang, it loses the green and develops the lush fruit and rich spice (black pepper is the most common)…
Should be a great tasting tonight and I'm looking forward to your comments!

By: Wine Harlots

Wine Harlots — Wed, 04 Nov 2009 15:24:32 +0000

You might try to elevate the discourse, but I'll bring it right back to the gutter.
Once a wine harlot, always a wine harlot.
Sigh….

By: 1WineDude

1WineDude — Wed, 04 Nov 2009 14:57:10 +0000

So it's gonna be *that* kind of party, eh?

By: Wine Harlots

Wine Harlots — Wed, 04 Nov 2009 14:56:00 +0000

A "muscular man in silky pajamas"?
Hello!
If that's the case, the Wine Harlots will be cozying up to Señor Carménère straight away!

By: 1WineDude

1WineDude — Wed, 04 Nov 2009 14:35:51 +0000

Thanks! I appreciate the great perspective you're offering here.

I do agree there is the possibility of broad-brush-action here, and I'm placing some faith in Wines of Chile that they are going to bring some of the best examples of Carm. into the tasting tonight. Shy of a trip to South America, it's the best introduction that I (and a few other bloggers in the tasting) will have for the time being.

Cheers!

By: indievintner

indievintner — Wed, 04 Nov 2009 14:18:32 +0000

Dude,

I have lived in Chile for 15 years, that is to say BC and AC. I would have agreed 5+ years ago with what you are saying about the nasty P word. Last few years have been markedly different. I'd ask who has been choosing your wines? Sounds like some bum steers to me.

Whilst I realise this is all in the light of Wines of Chile tasting, isn't it a rather broad brush to include an entire country in one lot? Haps if you take it by valley (Colchagua might be a good start, but not necessarily the only good start.) They don't make very good pinot in the languedoc afterall. As per your questioning of why France isn't making 'Carm' it is because any climate that must chapetalise with sugar has no business making Carmenere. (ie California connection) Why did it work centuries ago as one of the six grapes of Claret ? — the fruit grew on its own ungrafted roots might have helped. It still grows on natural roots in Chile.

cheers great blog BYB

By: Ed Thralls

Ed Thralls — Wed, 04 Nov 2009 14:11:41 +0000

Dude… how embarassing is that?… let me check my notes on that. (as opposed to the crappy memory)..

yep, I screwed the pooch on that one… Carignan and NOT Carmenere… they are about as similar as dogshit and lime juice

It was darn good… now, to find some bell pepper-infused pine cones to see what this Car-men-yair is all about

By: 1WineDude

1WineDude — Wed, 04 Nov 2009 12:16:52 +0000

Whoa – that is *sooooo* good!