General Description: Bonarda, although less internationally recognized than Malbec, is one of Argentina’s most widely planted grape varieties and has become increasingly associated with high-quality wines from the region. It is important to note that the grape known as Bonarda in Argentina is different from the Italian Bonarda varieties, and is more accurately referred to as Douce Noir, originally from the Savoie region of France. In Argentina, Bonarda produces deeply coloured, fruit-forward wines with a pleasant acidity and soft tannins, making them accessible and enjoyable in their youth. These wines often exhibit a combination of fruity and earthy qualities, with the potential for complexity and depth in higher-end examples.
Primary Flavours:
- Plum
- Black cherry
- Fig
- Raspberry
- Mocha
- Earthy notes
Taste Profile:
- Sweet-Dry: Dry
- Body: Medium to full body
- Tannins: Medium
- Acidity: Medium
- ABV range: Typically between 13% to 14.5%
Handling: Bonarda wines are versatile and generally do not require extensive decanting, although allowing the wine to breathe for a short period can enhance its aromas and flavours. Serve at a temperature of around 16°C to 18°C to best appreciate their balance of fruit, acidity, and tannins. While Bonarda can be enjoyed young for its vibrant fruitiness, select examples have the structure and concentration to benefit from several years of ageing, developing more nuanced characters.
Food Pairing Suggestions: The fruity yet earthy profile of Bonarda makes it an excellent match for a variety of dishes, including grilled meats, barbecue, and hearty stews. Its medium body and tannins pair well with pizza, pasta with red sauces, and dishes featuring roasted vegetables or mushrooms. The wine’s inherent fruitiness can also complement mildly spicy cuisines, such as Mexican or South American dishes, providing a refreshing balance to the spices.