Carnelian (grape)

Carnelian (grape)

The Carnelian is a grape variety that was developed in the United States during the 20th century. It is a cross between the Cabernet Sauvignon and Carignan grape varieties, and is known for its deep red color and robust flavor.

History

The Carnelian grape was developed by Dr. Harold Olmo, a renowned viticulturist at the University of California, Davis. Dr. Olmo began his work on the Carnelian grape in the 1930s, with the goal of creating a grape variety that could withstand the hot, dry conditions of California's Central Valley. The Carnelian grape was officially released to the public in 1972.

Characteristics

The Carnelian grape is a red Vitis vinifera variety. It is known for its deep red color, which is often described as carnelian. The grapes are medium to large in size, and have a thick skin that helps them resist disease and pests. The Carnelian grape is also known for its robust flavor, which is often described as a mix of blackberry, plum, and pepper.

Cultivation

The Carnelian grape is primarily grown in the Central Valley of California, although it can also be found in other wine-growing regions of the United States. It is a versatile grape that can be used to produce a variety of wines, including red, rosé, and fortified wines.

Wine Production

Wines made from the Carnelian grape are known for their deep red color and robust flavor. They are often aged in oak barrels to enhance their flavor and complexity. Carnelian wines are typically medium to full-bodied, with a high tannin content and moderate acidity.

See Also

• List of grape varieties
• Viticulture
• Wine