Ultimate Guide to Cariñena (Carignan)

Cariñena: Spain’s most misunderstood red grape

Cariñena isn’t here to charm you. It’s not silky. It doesn’t whisper sweet nothings. It’s all elbows and edge — but if you let it, it’ll blow your mind. This is a grape that’s been blended into the background for centuries, hiding behind the fame of Garnacha and Tempranillo, but it’s finally getting its moment.

You’ll see it called Carignan in France, Mazuelo in Rioja, and Samsó in Catalonia. Same grape, different accents. And while it’s often cast as the grippy backbone in blends, when someone gives it the solo stage — especially from old vines, high altitudes, and in the right hands — Cariñena can be deep, wild, and full of soul.

If you like your wines clean and cuddly, this might not be your thing. But if you like structure, herbs, savoury depth, and wines that demand food and attention, you’re in the right place. Cariñena’s a personal favourite of ours — and by the end of this guide, it might be one of yours too.

What is Cariñena?

Cariñena is one of Spain’s oldest red grapes — and also one of the most misunderstood. For decades, it had a reputation as a rustic, high-acid workhorse, useful for bulking up blends but rarely seen on its own. It was the quiet kid in the back of the classroom that secretly read philosophy and lifted weights in the woods. And now, finally, it’s getting noticed.

Genetically, it’s native to Aragón — specifically the area that gave it its name: Cariñena DO. But here’s the twist: it’s barely grown there anymore. Like so many Spanish varieties, it got pushed out, underappreciated, and replaced by more “marketable” grapes. Meanwhile, France snapped it up, renamed it Carignan, and planted it across the Languedoc for cheap reds that flooded post-war Europe.

But things are changing.

In the right conditions — especially old vines at altitude, low yields, and careful winemaking — Cariñena transforms from tannic brute to something bold, earthy, and wildly complex. It has naturally high acidity and tannins, which gives it structure and ageing potential, but also makes it a nightmare if overcropped or handled poorly.

Modern growers have learned to work with it rather than against it. They pick later, use large oak or concrete to soften the grip, and often blend it with Garnacha or Syrah to round it out. But increasingly, we’re seeing pure Cariñena bottlings that celebrate what makes this grape such a beast — and such a beauty.

Cariñena Fast Facts

Also known as: Carignan (France), Mazuelo (Rioja), Samsó (Catalonia)

Pronunciation: kah-ree-NYEH-nah (Spanish), care-in-YEN (English/French Carignan)

Colour: Red (tinto)

Body: Medium to full-bodied

Tannins: High — can be quite grippy in young wines

Acidity: High — great for ageing and food pairing

Alcohol: Typically 13.5–15% — it likes the sun

Flavour profile: Black cherry, plum, cranberry, liquorice, cured meat, spice, herbs, and sometimes a smoky, earthy edge

Best regions in Spain: Cariñena DO (Aragón), Priorat and Montsant (Catalonia), Rioja (as Mazuelo)

Ageing potential: High — particularly when made from old vines or aged in oak; some can age 10+ years

Food pairings: Rich stews, grilled meats, game, roast lamb, smoky dishes, and hard cheeses

Price range: Affordable to premium — great value in Spain from €6–€15, and serious Priorat bottlings can hit €50+

Fun fact: Despite being the namesake of the Cariñena DO, Cariñena isn’t actually the most planted grape there anymore — Garnacha has taken over. But old-vine Cariñena still shines.

How to Identify a Cariñena

Cariñena isn’t shy in the glass. It shows up like it has something to say — and usually, it does. But it’s not here to flirt or be easy. This is a wine with edges, and that’s the whole point.

What does Cariñena look like?

Deep, dark, and almost inky purple — especially when young. It stains the glass and probably your tongue. If someone blind poured it for you, you might mistake it for Syrah or Mourvèdre — it’s that intense. The colour is one of the reasons it’s been such a good blending grape over the years: it makes wines look serious.

What does Cariñena feel like in your mouth?

Tense. Structured. Cariñena comes with a high acid / high tannin combo that can feel grippy and tight when it’s young or over-extracted. But when it’s done right — especially from older vines — it’s like chewing on black cherries and thyme-dusted leather, in the best possible way.

Think firm and upright, not round and cuddly.

What does Cariñena smell like?

• Fruit: Black cherry, sour plum, sometimes even cranberry

• Earth: Iron, dusty roads, forest floor

• Herbal/Savoury: Thyme, bay leaf, dried oregano, tobacco

• Bonus funk (if natural): Leather, cured meat, a little barn — that wild side we love

There’s a dark savoury core to most good Cariñenas. If Garnacha is your bright, sunshiny Mediterranean red, Cariñena is its brooding mountain sibling.

Alcohol level of Cariñena

Moderate to high, depending on where it’s grown. You’ll usually see 13.5–14.5%, though older vines and cooler sites can produce wines that feel lighter than they are. The acid helps it stay fresh, even when the alcohol creeps up.

Where Does Cariñena Grow?

Despite being named after the DO Cariñena in Aragón, Cariñena the grape is kind of a wanderer. It was born in Spain but made famous (or infamous) in France. Today, it’s found in rugged, often forgotten corners of the Spanish wine map — the kind of places with gnarled old bush vines, wild herbs between the rows, and not a wine bus tour in sight. And that’s exactly where it thrives.

Catalunya: The Cariñena Revival is Happening Here

In Priorat and Montsant, Cariñena (often called Samsó) is making a serious comeback. These regions are hot, steep, and full of ancient terraces — not easy places to grow grapes, but perfect for low-yielding, character-packed Cariñena vines.

• In Priorat, Cariñena is almost always part of a blend — usually with Garnacha, sometimes with Syrah or Cabernet. It brings structure, colour, and acidity to wines that might otherwise get too ripe or soft.

• In Montsant, producers are increasingly bottling pure Cariñena — and it’s bloody brilliant. Higher elevation plots, organic farming, and minimal intervention winemaking are showing the grape’s wild but precise side.

Over in Empordà, up near the French border, you’ll also find some gorgeous old Cariñena vines, often grown alongside Garnacha. These wines are coastal, herbal, and briny — like a red with sea breeze in its hair.

Aragón: The Namesake, But Not the Star

Cariñena is native to DO Cariñena in Aragón, but ironically, it’s no longer the star grape there. The region pivoted hard to Garnacha and international varieties in recent decades, and Cariñena got sidelined.

That said, there’s a micro-revival happening. A few producers (like Bodegas Frontonio) are rescuing old vines in forgotten corners and proving that Cariñena from Cariñena still has plenty to say.

Expect powerful, earthy reds with bite, especially when grown in rocky, high-altitude sites.

Rioja: The Quiet Team Player (aka Mazuelo)

In Rioja, Cariñena goes by the name Mazuelo, and it’s rarely seen on its own. It’s used mostly in blends — especially in traditional Gran Reservas — to add acid, colour, and age-worthiness to Tempranillo-heavy wines.

There are a few daring winemakers bottling 100% Mazuelo, and when they do, it’s a wine nerd’s delight: zippy, nervy, and full of black-fruited tension.

France: Carignan and the Gnarled Old Vine Rebrand

While this guide is focused on Spain, you can’t talk about Cariñena without tipping your hat to its alter ego across the border: Carignan in the Languedoc-Roussillon.

For years, it was the poster child for overcropped, soulless red — until natural winemakers got hold of old, low-yielding vines, cut the chemicals, and let the grape speak. Now you’ll find vibrant, wild, beautifully expressive Carignans pouring out of Corbières, Fitou, and beyond.

And yeah, you should drink them too.

Other Spots to Watch

• Chile: Dry-farmed old-vine Carignan in Maule Valley. Often fantastic.

• California: Some beautiful old-vine “Carignane” coming out of Mendocino and Sierra Foothills — often natural or minimal intervention.

• Sardinia: Known as Carignano, particularly in Carignano del Sulcis DOC — softer and more Mediterranean in vibe.

What Kind of Wine Does Cariñena Make?

Cariñena makes wine with bite. It’s rarely soft, never boring, and often misunderstood. When grown well and treated with care, it delivers reds that are dark, energetic, and full of tension — the kind of wine that makes you pay attention.

The thing is, it’s a grape that needs managing. High yields? You’ll get tart, tannic nothingness. But drop those yields, find old vines, add a bit of altitude or ocean breeze, and suddenly you’ve got something wild, fresh, and serious.

The Classic Cariñena Profile

• Colour: Dark purple, almost black in youth

• Acidity: Always high (even in warm climates)

• Tannins: Firm, sometimes a bit rough (in a good way)

• Body: Medium to full

• Alcohol: Usually moderate, 13–14.5%, though it can climb

Flavour Notes

• Fruit: Black cherry, cranberry, sour plum, elderberry

• Herbs & Earth: Thyme, rosemary, graphite, black tea, iron

• Savory: Smoke, cured meat, balsamic, and occasionally a bloody, ferrous edge that says “I was born in rock.”

Modern Winemaking Styles

Old-School Structured

• Long maceration, aged in oak or concrete.

• Deep, chewy, serious — wines to sit with.

• Still often blended, but increasingly solo.

• Found in Priorat, Montsant, and occasionally Rioja.

Natural & Chillable

• Shorter maceration, lower extraction, sometimes whole cluster.

• Fruity, herbal, often a little funky — great with a slight chill.

• Small producers in Empordà, France, and California are loving this lane.

Elegant & Elevated

• High-altitude old vines, neutral oak or large foudres.

• Acidity-driven, focused, refined — for Pinot Noir drinkers who want more backbone.

• This style is emerging in Montsant and France, and shows just how far Cariñena has come from its rustic past.

It’s a Food Wine. Always.

You can drink it alone, sure. But Cariñena is built for the table. Its high acid and structure make it ideal for pairing with fat, smoke, spice, or funk — the more character in the dish, the better.

How to Serve and Pair Cariñena

Cariñena is a food-first red. You’re not sipping this solo in a bubble bath — unless your bath includes a leg of lamb and a campfire. It’s a wine that thrives with salt, fat, smoke, and char, and frankly doesn’t come alive until you give it something to push against.

How to Serve Cariñena

Temperature:

• For lighter, chillable/natural styles → slightly chilled (12–14°C).

• For structured, oak-aged styles → room temp or just below (16–18°C).

• Don’t go warm. It’ll just feel boozy and grippy.

Decanting:

• If it’s young and serious, yes please. 30 minutes does wonders.

• Even a quick slosh into a jug helps soften that tannin/acidity combo.

Glassware:

• Use something big enough to swirl — this is not a dainty red.

• But if you’re at a barbecue drinking out of a plastic cup, it’ll still work.

What to Pair With Cariñena

Grilled, Roasted & Smoky Meats

• Charcoal-grilled lamb chops with rosemary

• Roast pork shoulder with crackling

• Morcilla or spicy chorizo

• Lamb tagine with prunes and almonds

• Rabo de toro (oxtail stew) or ossobuco

Earthy, Herby, and Slightly Funky Veg Dishes

• Grilled eggplant with tahini or miso glaze

• Roasted beetroot with balsamic and goat cheese

• Wild mushroom stew

• Black garlic and lentils

• Ratatouille — the real, rustic kind

Cheese & Charcuterie

• Aged Manchego, Mahón curado, or hard goat’s cheese

• Blue cheese if the wine’s got some age or oak

• Cured meats with some funk (fuet, jamón, lomo embuchado)

Other Dishes It Loves

• Paella de montaña (rabbit, duck, or game)

• Pizza with smoked cheese or sobrasada

• Slow-cooked beans with herbs and pork fat

• Roast cauliflower with romesco and almonds

Bottom line: Cariñena isn’t delicate. It’s bold and proud, and wants to hang out with food that knows who it is. If your meal has smoke, spice, umami or a backbone — bring a bottle of this, and don’t hold back.

Cariñena in Blends vs Solo Bottlings

Cariñena has spent most of its life in a supporting role — the bassist in the band, laying down the structure while Garnacha or Tempranillo took the lead vocals. But lately, producers are finally letting it take the mic, and what it’s saying is pretty compelling.

Cariñena as a Blending Grape

This is where it made its name — or lost it, depending on who you ask.

In blends, Cariñena brings:

• Acidity – it keeps richer grapes like Garnacha from getting flabby.

• Tannin – adds structure and grip.

• Colour – even a splash will deepen the hue.

• Age-worthiness – many traditional Rioja Gran Reservas include Mazuelo for this very reason.

Blending is how most people have tasted Cariñena without realising it.

Where you’ll see it blended:

• Priorat: with Garnacha, Syrah, Cabernet — Cariñena adds edge and longevity.

• Montsant: field blends with old vines, often with rustic complexity.

• Rioja: rarely above 10–15% in the blend, but key to ageing.

Cariñena on its Own (Solo Bottlings)

This is where the magic happens — when winemakers stop trying to smooth it out and instead lean into the edge.

When it’s solo, Cariñena can be:

• Dark, tart, savoury, and complex.

• Surprisingly fresh, especially from high-altitude or coastal sites.

• Packed with wild herbs, iron, and attitude.

It takes the right site (old vines, low yields, and ideally poor soils), and a winemaker who’s not scared of tannin or acid. But when it works, it’s unforgettable.

Who’s doing it well?

• Small Montsant producers bottling 100% Samsó

• Natural winemakers in Empordà and Languedoc

• Rioja rebels making 100% Mazuelo

• French Carignan revivalists in Corbières and Fitou

In short: Cariñena’s had your back for centuries without asking for credit. But give it the spotlight, and it delivers something grippy, grounded, and deeply alive. Blends are great — but solo Cariñena? That’s where you fall in love.

Notable Cariñena Producers

Cariñena isn’t exactly dominating shelves, but there’s a growing crew of winemakers — especially in Catalunya, Aragón, and fringe Rioja — who are giving this grape the attention and respect it deserves. Here are a few you should keep an eye out for if you want to taste what Cariñena can really do.

Terroir al Límit (Priorat)

The cult king of Priorat. Dominik Huber works with old-vine Cariñena (and Garnacha) using whole cluster fermentation, minimal intervention, and no new oak. The result? Incredibly elegant, mineral-driven wines that defy Priorat’s reputation for heaviness.

Venus La Universal (Montsant)

Sara Pérez and René Barbier Jr. (yes, that Barbier family) are making thoughtful, balanced wines from old Montsant vineyards. Cariñena shows up solo and in blends, often with an earthy, herbal depth that’s pure Montsant soul.

Bodegas Frontonio (Aragón)

These guys are leading the charge to reclaim Cariñena in its birthplace. Their high-altitude plots and old bush vines are producing some of the finest, most expressive 100% Cariñenas in Spain. Look out for “El Jardín de Las Iguales” if you want your socks knocked off.

Masia Serra (Empordà, Catalunya)

Pioneers in the far northeast, working with old vines in a wind-battered, sea-kissed corner of Spain. Cariñena here is fresh, slightly saline, and full of personality.

Domaine Maxime Magnon / Jean-Louis Tribouley (France, Languedoc-Roussillon)

Two producers proving that Carignan (Cariñena) can be natural, vibrant, and serious. Their wines are juicy, herbal, a little wild — and often great with a slight chill.

Common Myths About Cariñena

Let’s be real — Cariñena has a reputation problem. It’s been called rough, unrefined, and hard to love. But as always, most of the hate comes from people who haven’t met it properly.

Myth 1: Cariñena is too tannic and sour to enjoy

Sure, it can be — if it’s overcropped or badly made. But when grown with care and from older vines, Cariñena is bright, complex, and balanced, with a tension that food loves.

Myth 2: It’s only good for blending

That’s what they said about Syrah and Malbec once, too. These days, solo Cariñenas are proving they can carry a wine all on their own — especially in Montsant, Empordà, and parts of Aragón.

Myth 3: Cariñena comes from France

Nah. It may have found success there as Carignan, but this grape is Spanish through and through — born in Aragón, raised on dry stone terraces, and now being re-embraced by the people who gave it life.

Myth 4: Nobody drinks this stuff anymore

You’d be surprised. Natural wine bars, sommeliers, and Spanish locals are snapping it up. It might not be trending on TikTok yet, but in-the-know drinkers are already on board.