Bonarda

This red grape variety is the second most planted red variety in Argentina, coming right after the Malbec. Like many other grapes the origin is quite hard to determine. For many years people believed that the Bonarda grape was originated from Northern Italy, where it is named Bonarda Piemontese. The grape was widely planted in the US as well, where it caused confusion in California being labelled as Barbera in the early 1900’s.
Even though the grape shows similar fruity aromas and structure like the Barbera and Bonarda Piemontese, it is actually a Frech variety coming from the region of Savoy.

Savoy is an often overlooked, mountainlike wine region close to the Alps and the lake of Geneva. A synonym for Bonarda is Douce Noir, which means tender or sweet black. Other names are Corbeau or Charbono. In the whole region of origin, and also in the rest of Europe, the planting of the grape has decreased so significantly, that the grape has become a rarity. After it was brought to Argentina by Italian and French explorers the grape found its second life. But even there the grape often gets used for the production of bulk wines or to support other varieties in a blend. However, with right care and professional knowledge the grape can be harvested to produces a very smooth wine with spicy fruit notes.

 Aromas
Bonarda displays fruity aromas of dried plums, cherries, and fresh figs, but also notes of pencil shavings are found. The spicy notes are mainly cardamom, cumin and nutmeg. The grape will usually be aged on oak barrels, but will remain its smooth texture and provide soft, pleasant tannins.

Wine type
Fruity red wine

Colour
Medium purple

Food matching
Due to the smooth and spicy character, the Bonarda will match excellent with spicy stew dishes like rendang or a mild curry with potatoes and chicken.