Carménère wine from Chile has an intense red color. It announces itself on the tongue with an eminently balanced structure and soft tannins. Few wines find such a perfect match between fruit and oak. With what will you match Natura wine Carménère?
Carménère wine from Chile possesses an herbaceous character under the surface. Many red wines desire more straightforward red meat tastes. The advantage of Carménère is that you can push those green spices.
Grilled lamb with salsa verde is a favorite. It joins spice and freshness to Carménère’s delightful balance.
Lamb curry is another. The pronounced spice tastes delicious with Carménère’s full mouthfeel and complex layers of taste.
Minced lamb kebabs can be flavored with coriander and mint. This brings forward these characteristics in both the dish and the wine.
Beef stew is hearty. You sip as well as chew, and the large chunks of veggies make it a more complex meal than it gets credit for. It’s the perfect meal when it starts getting colder out. Make it with Carménère to have beef stew like you’ve never tasted it before, and then serve with a glass of Carménère alongside it.
Chicken mole pairs exquisitely with Carménère. The deep, dark flavor of that mole sauce is brought to the fore by Carménère’s full, boastful character, and the chocolate aromas of the wine will elevate the chocolate flavors in the mole.
Enchiladas verde made with cotija cheese match an ideal cheese, melty flavors, and that salsa verde flavor.
Cuban-style roast pork might be a new dish to you, but its bold flavor demands a wine that can carry some weight. Carménère’s balance of characteristics is that wine.
Roast vegetables can bring out the wine’s softer side. That blend of roasted and fresh flavors matches Natura wine Carménère‘s balance of oak and fruit.
Leafy greens don’t go with all, or even most, red wines. Carménère is an exception. The darker the green the better. Kale and chard both have sharp tastes and rough textures that the Carménère’s herbaceous character complements and volume on the palate contrasts.
Asparagus can be notoriously difficult to pair. Here, the wine’s oak qualities and the herbaceous character under the surface mirror many of the traits of asparagus’s unique taste and mouthfeel.
White beans have a more mellow flavor than green beans. Green beans are a good pairing, too, but white beans are an even better one. Try pairing some of the vegetables mentioned here, such as making a white bean and kale soup.
What’s on your menu?