Reason #1: Carmenere is not a big wine, so there’s no need to pair it with a more powerfully flavored cut of beef, like something dry aged for 30 or 60 days.
Reason #2: Carmenere is not particularly tannic, nor are better examples particularly oaky, so a well-charred steak may overpower the flavors of the wine.
Reason #3: Full of red fruit, herbal notes, and bright acidity, Carmenere works ideally with the flavors of rare beef.
This does not mean that there aren't exceptions, both on the wine side and the steak side, that allow you to enjoy Carmenere with a broad selection of meats. You can enjoy your Carmenere any way you want to, but me? I’m sticking to my steak.
Here are 10 examples of Carmenere to help get you in the mood. I’m tasting many of these wines for the second time, and two years after first tasting them I am becoming convinced that you don’t want to cellar too many Carmeneres. Enjoy these wines on the younger side!