ArticleCarmine: Cold tolerant and color-richWritten by Alexis HartungDeeply saturated in color and crimson red is the first impression to hit your senses when glancing at Carmine. After a few swirls of the rich liquid in the wine glass, aromas of black cherry, pepper, a hint of mint and a bouquet of vanilla waft from the bowl. The complex flavors in the mouth echo the aroma and bouquet. The finish is long lasting as the tannins coat the insides of the mouth. This is the taste of Carmine (pronounced kar-meen), a grape born in America and deserving more attention. Carmine was developed by Dr. Harold Olmo (1909–2006), acclaimed American viticulturist, plant geneticist and professor at the University of California at Davis. It has been reported that Philip Wagner (1904–1996), founder of Boordy Vineyard and Nursery and author of “Grapes into Wine” and “A Winegrower’s Guide,” convinced Dr. Olmo to produce a grape with good tannin structure that could survive the cold. One of the primary goals was to develope a hearty grape that could translate into a marketable wine for colder climates. Doug Moorhead, owner of PresqueAlready a member? Log InYou'll Also Like Article MEMBERS ONLY Amarone: A Taste of Valpolicella Find out how to replicate the method of making Amarone — the famed red "straw wine" from the Valpolicella zone of Italy's Veneto province made from grapes partially dried on straw mats to concentrate their juice. Article MEMBERS ONLY Nero d’Avola: The red grape of Sicily . . . Sicily’s legacy of red wine is all about Nero d’Avola, second only to Catarratto Bianco. There are almost 18,000 hectares (about 46,000 acres) of Nero in Sicily.