Carmine: Cold tolerant and color-rich
Deeply 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 Presque Isle Wine Cellars in the town of North East, Pennsylvania and his cousin, John Moorhead, have grown Carmine since the late 1960s with success. Carmine can also be found in varying amounts in the coastal regions of California, Michigan, New York, Ohio and Oregon.
Carmine is a vinifera cross of Cabernet Sauvignon and Carignane — both much more popular and produced winegrapes. While the size of the grape berry is not considered large, it is slightly larger than the Cabernet Sauvignon grape and has a loose cluster.
Carmine buds late and is harvested late (mid- to late October), making it winter hardy. As a wine, Carmine has been described as having a capsicum (pepper) aroma and flavor.
Young vines exhibit fruit with a strong mint character along with a medicinal taste. As the vine matures (3 years in the ground) fruit harvested has a reduced mint character without the medicinal flavor and ample black cherry and briar fruit flavor.
Its inky black berries impart deep color pigments to the wine. Malolactic fermentation imparts additional complexity to Carmine and tames its acidity. It also marries well with American and French oak.
Not many examples of this wine are available in the marketplace because it is often used for blending to extend the volume of other wines. Blending with Carmine can also add a rich depth of color to many wine styles. Likewise, blending as little as 5% of another red wine such as Cabernet Franc (another cold climate grape) can add additional flavors to the Carmine.
Robust wines like Carmine need food to complement their flavor. Big red wines beckon red meat and game. Carmine can saddle up to the full flavors of heavy smoke or rich sauces. Light up the grill and get the coals hot!
Tired of making the same varieties each year? Expand your winemaking repertoire. Try making Carmine and learn more about the charms of this fine red wine.
Carmine at a Glance
Appearance: deeply saturated crimson, with a plum hue. Aromas and flavors: cherry, capsicum (if harvested too early), a hint of chocolate and spice, toasty and vanilla (when oaked). Fruit from young vines can exhibit a strong mint and/or medicinal character. Wines made from established vines (4 years in the ground) retain a hint of mint with no medicinal character. Robust wines like Carmine need food to complement their flavor. Big red wines beckon red meat and game. Carmine can saddle up to the full flavors of heavy smoke or rich sauces. Light up the grill and get the coals hot! Tired of making the same varieties each year? Expand your winemaking repertoire. Try making Carmine and learn more about the charms of this fine red wine.Carmine Recipe
Yield: 6 gallons (23 L)- 72 to 84 lbs. (32 to 38 kg) Carmine grapes
- Pectic enzyme (liquid —18 drops or 3 drops per gallon; powder — follow manufacturer’s directions)
- 1 pkg. Lalvin 71B-1122, Red Star Pasteur Red or Prise de Mousse, Lalvin RC-212 (these are 5-gram packages) Alternate yeasts: BM45, Brunello, Fermirouge (these come in larger 500-gram packages, only 5 grams are needed for small batches)
- 6 teaspoons complete yeast nutrient
- Sparkolloid or Kieselsol/Chitosan fining agents, if the wine is to be consumed early
- Potassium metabisulfite *
