Event

Carignan and Peruvian Tapas

Carignan, the ancient workhorse grape of the Mediterranean from Southern Italy and Sardinia to the Languedoc-Roussillon and Catalan Spain, has also traveled to vineyards in California and Chile. It is often blended with other Mediterranean black grapes, particularly Grenache and Syrah. Today, Carignan-based wines have become quite popular and trendy and the grape is highly sought after by young vignerons making natural wines.

We will pour a tasting of 3 Carginan-based wines from California, Chile, and Languedoc. But first we'll start with a Basque cidre from Southwest France to prime our palates.
1. Pays Basque Cider "Txopinondo Sagarnoa", Cidrerie Txopinondo NV
2. Chileno Tinto Carignan "Legno Duro", Louise-Antoine Luyt 2013
3. San Diego County Red "50% Grenache 50% Carignan", Los Pilares 2013
4. Coteaux du Languedoc "CSG", Autour de l'Anne 2012

Joining our tasting is Carlos Keil, a Peruvian native who has lived in Barcelona, Spain and Rome and Milan, Italy and in recent years has settled in San Francisco. Carlos is a trained chef, who has done culinary studies in Peru at San Ignacio de Loyola University. But he has cooked since the age of 9 growing up in a household of family cooks. He was strongly influenced by the cooking of his grandparents. His family background reflects the diverse influences of traditional Peruvian cuisine. One side of his family is Spanish and Indian (native Peruvian), and on the other side African. The blending of these cultures is the basis of Peruvian cuisine.

Carlos will prepare two traditional Peruvian-style "tapas" to accompany the wines.

The Carignan-based wines should be an exciting pairing discovery with the tastes of Peruvian food. Please join us for this exciting flavor adventure.