The Wine Profile

1 How is Carmenère's tannin structure typically described in the mouth?

A Soft and rounded, fuller than Merlot but plusher than Cabernet Sauvignon B Firm and grippy, with a long-lasting drying sensation on the tongue C Very light tannins, barely noticeable even in young wines D Sharp and tart notes, more like the tannin from black tea

2 Which statement best describes the color of a typical glass of Carmenère?

A Medium ruby in color, similar to a typical glass of Merlot B Deep purple, almost opaque when you look through the glass C Pale pink with a faint purple tint, almost like a rosé D Light ruby with noticeable orange edges around the rim

3 Which dark fruit dominates in ripe Carmenère?

A Plum and blackberry B Blackcurrant C Citrus D Red apples

4 What food is the most classic pairing with Carmenère in Chile?

A Sushi and sashimi B Light salad C Vegetarian curry D Grilled meat (asado)

5 Which flavour is a warning sign that Carmenère grapes were not fully ripe at harvest?

A Dark berries and chocolate in the taste B Green pepper and freshly cut grass in the taste C Soft tannins and plum flavour in the taste D Smoky and meaty character in the taste

6 Which flavor note is widely considered a hallmark of Carmenère in more serious examples?

A A floral lavender and rose petal character B A faint smoky or charcuterie-like quality C A bright citrus and mineral tone reminiscent of Chablis D A sweet vanilla scent from heavy oak barrel aging