I’ve been tasting a rather enormous amount of Carignan lately for a forthcoming article. This has confirmed several things for me which are: 1) it’s delicious and this a grape very much capable of making fine wine and 2) there generally appears to be a “right” way to make it. I’ll get into this a great deal more in coming weeks but in tasting all these wines in the spiritual European home of the grape, it piqued my curiosity to try it when in California last month. Oh, maybe you […]

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