Carignan likely originated in Spain’s Aragon region, named after the town of Cariñena, before spreading throughout North Africa, France, and the Mediterranean. By the 20th century, it was one of the world’s most widely planted grapes, fueling the “wine lake” of everyday table reds. As tastes shifted toward quality, old vines and thoughtful winemaking began to showcase Carignan’s full potential—with regions like Languedoc, Priorat, and Sardinia now crafting characterful, terroir-driven bottlings prized for their power and authenticity.
Carignan
Region: Europe
Carignan is a robust and vibrant red grape thriving in the sun-soaked vineyards of southern France, Spain (as Cariñena or Mazuelo), and the wider Mediterranean basin. Once a prolific blending variety, Carignan’s reputation is rapidly rising with old-vine, small-batch wines revealing bold fruit, spicy energy, and a rustic, earthy backbone. It’s a favorite among adventurous drinkers seeking depth, structure, and a true taste of southern terroir.
Tasting Notes
Taste Profile
- Very Dry
- Full Body
- Moderate Tannins
- High Acidity
- Approximately 14%
The History of Carignan
FAQs About Carignan
What foods pair best with Carignan?
Carignan is excellent with slow-cooked lamb, barbecue, hearty stews, and Mediterranean vegetable dishes thanks to its spice and structure.
Where is Carignan most widely grown?
It thrives in southern France (Languedoc, Roussillon), northeastern Spain (Cariñena, Priorat), and also appears in Italy and California.
Can Carignan age well?
Old-vine and well-made Carignan can age 5–10 years or more, gaining savory, leathery, and earthy complexity.
Is Carignan usually varietal or blended?
While often blended (especially in Languedoc and Priorat), dedicated producers craft outstanding single-varietal Carignan that showcases its unique personality.
What makes old-vine Carignan special?
Low-yield, old-vine Carignan packs intense flavor concentration and balanced acidity—qualities that elevate it from rustic to remarkable.