Bonarda shares its name with a few other grapes, but the most popular Bonarda in the North American market comes from Argentina where it is the second-most planted grape variety, just behind Malbec. The Bonarda grape is also grown in California where it is goes by the name of Charbono, and is thought to originate from the Loire region Jura in France where it has the name of Douce Noir or Corbeau or Charbonneau among several other names.
Bonarda from Piedmont, Italy, is known as Bonarda di Chieri or Bonarda del Monferrato, but is mostly used to add more aroma to a Barbera wine. Then there is Bonarda dell'Oltrepò Pavese from the Lombardy region in Italy that uses the grape's synonym Croatina and Uva Rara.
Bonarda is a late-ripening grape variety that requires a large shift in temperature from day to night, so that the wine reaches high enough sugar levels without overheating and creating a stewed wine. The Mendoza Valley in Argentina is ideal for creating this climate for the grape and is where the majority of the plantings are.
My reviews of these Bonarda red wines are updated weekly. These Bonarda red wines offer great taste at a good price. You'll find a definition of Bonarda wine at the bottom of this page as well as food pairings for Bonarda in my wine matcher. This is just a small set of my reviews, but you can get all of them when you join my wine community.
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The Mendoza climate allows Bonarda to develop black cherry and blackberry aromas, with notes of anise and leather. Bonarda is a big, dark, full-bodied wine that still manages to keep its alcohol levels low making it an ideal pairing for white meat like pork and chicken. Researched by Lesley Quinn
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