The differences between Cabernet Sauvignon, Pinot Noir, and Carménère

How can you learn to easily recognize varieties without getting confused? What are the factors we should be paying attention to? In the following article, we’ll tell you some of the key points you’ll need to know.

As we explained in general terms in the blog Learn the differences between the most common wine varieties, these red wines have different origins, aromas, and flavors. An important thing to remember that we explained before, is that in order for a wine to have the name Cabernet Sauvignon, Pinot Noir, or Carmenere on the label, it must contain at least 75% of that variety. 

You should also remember that grapes that are the same variety, but have different origins, can express themselves differently, depending on the specific place they were grown, as the climate and soils of their origin can affect how the grapes were grown. 

Let’s look at some basics that you should learn in order to recognize these varieties.

Origin

Cabernet Sauvignon’s origins were discovered not too long ago. According to Wine Folly, in 1997 investigators at UC Davis discovered that Cabernet Sauvignon was a cross between Sauvignon Blanc and Cabernet Franc. This cross occurred in the Bordeaux region of France.

Pinot Noir is originally from Burgundy, France. As the Vine Pair blog explains, it tends to be exorbitantly expensive in Burgundy, so better deals can be found on Pinot Noir from California, Australia, and of course, Chile. 

As Vine Pair explains, Carmenere is to Chile what Malbec is to Argentina. Although the grape is also from Bordeaux, they say it found its true home, revealing all of its potential, on Chilean soils.

Appearance

If you visit a winery, make sure to observe the characteristics of each grape. For Cabernet Sauvignon, the grapes are very round and dark. The bunches are small. 

The new leaves are reddish in color with hints of bronze, while the older leaves are dark green and shiny. Their form is circular, medium in size, with 5–7 lobules (the tips of the leaves). The apex, or what we understand as the center tip of the leave, is cottony with borders that are lightly carmine in color.

Pinot Noir’s grapes are small and round with thick skin and a blackish-purple or dark purple color. The bunches tend to be small- to medium-sized with a cylindrical shape and compact size. In autumn, the leaves start to turn red beginning with the tip.

Finally, Carmenere grapes are also round with thick skins, medium bunches, and a relatively loose form. The new leaves are bright, between orange and red in color with some bronze. The mature leaves are big and bright, with well-defined tips. The apex is cottony and the shoots (where the grape bunches hang) are a singular red-violet color.

Harvest dates and body

These grapes are all harvested in different climates, and have distinct harvest periods. The first to be harvested is Pinot Noir, which is usually cultivated in cool climates. This is followed by Cabernet Sauvignon, as the Un Buen Vino site explains, and lastly by Carmenere, both of which grow in warmer climates. 

Of these three red grapes, Pinot Noir tends to have the lightest body (that can range from light to medium). Carmenere tends to have a medium to lighter body, and Cabernet Sauvignon has medium to big body. 

For service temperature, Pinot Noir is best served at 14ºC, Cabernet Sauvignon and Carmenere at 16–18ºC.

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