Winery El ParoCarménère
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Carménère from the Winery El Paro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carménère of Winery El Paro in the region of Central Valley is a powerful.
Food and wine pairings with Carménère
Pairings that work perfectly with Carménère
Original food and wine pairings with Carménère
The Carménère of Winery El Paro matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef colombo bourguignon style, baked lasagna or lamb tagine with vegetables and preserved lemons.
Details and technical informations about Winery El Paro's Carménère.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Carménère from Winery El Paro are 2017, 2019, 2016, 0 and 2018.
Informations about the Winery El Paro
The Winery El Paro is one of of the world's greatest estates. It offers 4 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.
