Think of Bonarda as the underdog sibling who’s been quietly perfecting their craft while everyone fawns over their flashy brother Malbec. With over 17,000 hectares planted across Argentina, this second-most cultivated red variety is like that friend who’s been amazing all along—you just never noticed.
Douce Noir, the grape behind Bonarda, is the second most widely planted red grape in Argentina, after Malbec. But here’s the kicker: Bonarda isn’t even Bonarda. Plot twist worthy of a telenovela, right?
Bonarda wine represents Argentina’s best-kept secret in the red wine world: a medium-bodied, fruity expression that’s been hiding in plain sight. In reality, what Argentina calls Bonarda is actually the French grape known as Corbeau Noir, originally from the Savoie region of eastern France, which was confirmed through genetic research that clarified its true identity. The grape that somehow got mislabeled when Italian immigrants brought over vines in the late 1800s. It’s like ordering a Ferrari and getting a Lamborghini—different grape varieties, but arguably just as exciting. Bonarda in Argentina is not related to the Italian grape Uva Rara, which is sometimes also referred to as Bonarda in Italy.
In Argentina, Bonarda accounts for approximately 8% of the country’s total vineyard plantings, underscoring its significant role in the nation’s viticulture.
This wine delivers intense purple-red colour with an aromatic profile that screams “drink me now”. We’re talking cherry compote, fresh blueberry, and plum on the nose, followed by violet, 5-spice, and subtle chocolate notes. Bonarda wines are known for their fruity aromas, including black cherry, blueberry, and plum. Bonarda’s lower tannin levels and high acidity make it incredibly versatile—a complete guide to food-pairing success. Think of it as the wine equivalent of that perfectly worn leather jacket that looks good on everyone.
Though often overshadowed by flashier styles like Cabernet Sauvignon or Pinot Noir, Bonarda stands confidently on its own as one of Argentina’s most widely planted red grapes, quietly building a fan base among sommeliers and curious drinkers alike. In a world obsessed with intensity, Bonarda is proof that elegance, drinkability, and approachability are making a major comeback.
Bonarda spent decades as a workhorse grape, most often used in blended wines and as a key component in many table wine and bulk production blends. Blended with other varieties, it contributed structure, colour, and body, making it a staple in large-scale winemaking. But the grape had a long history of endurance, and in the early 2000s, a few ambitious winemakers finally gave it the spotlight it deserved. They treated it not as a second-string player but as a varietal worth celebrating—reducing yields, improving vineyard practices, and proving that Bonarda in Argentina was more than a case of mistaken identity.
Most Douce Noir plantings in California are very old, with some having been grown for over 70 years. It was a reinvention.
Growing Bonarda, or Douce Noir as it’s known in the old world, is a bit like raising a gifted but stubborn child: it takes patience, attention, and just the right environment to help it fully ripen and show its best self. As one of Argentina’s most widely planted red grape varieties (second only to Malbec), Bonarda thrives in warm, dry climates where high-altitude vineyards give it the long, slow growing season it craves. These conditions, especially in Mendoza and San Juan, allow the grape to develop its signature deep colour and vibrant flavour.
Bonarda vines are known for their vigour, producing thick-skinned grapes loaded with phenolic compounds. This means more colour and flavour in your glass, but it also means growers have to keep a close eye on the vineyard. Early pruning, sometimes as early as January, encourages early bud break and extends the growing season, allowing the grapes ample time to reach full ripeness. The best vineyard sites offer dramatic swings between warm days and cool nights, helping the grape ripen slowly and evenly while preserving its natural acidity.
In California, where Bonarda is known as Charbono, the grape is often found in warm-climate vineyards with volcanic soils, such as those in the Calistoga AVA. Here, growers face the same challenge: coaxing the grape to ripen fully without losing its fresh, fruity character. Managing Bonarda’s high phenolic content and need for heat is no small feat, but when done right, the result is a red wine bursting with flavour and personality.
Whether in Argentina’s sun-drenched vineyards or California’s volcanic hillsides, Bonarda rewards careful growers with wines that are as expressive as they are approachable. It’s a testament to the grape’s adaptability and the dedication of those who cultivate it that Bonarda has become such a widely planted and beloved variety.
Bonarda winemaking is where science meets art, and frankly, it’s more challenging than producing your average Malbec. The grape is a viticultural diva that demands attention—it naturally produces 30,000 kilos per hectare compared to Malbec’s modest 15,000. That’s like trying to manage a classroom of hyperactive kindergartners versus well-behaved high school students. Douce Noir requires a long growing season and high heat for proper ripeness due to its thick skins and high phenolic content, making it a demanding but rewarding grape to cultivate.
Smart producers drop yields to around 10,000 kilos per hectare and maintain precise 1.5 square meters of foliage per kilo of grapes. The fermentation process requires lower temperatures than Malbec due to Bonarda’s tendency to ferment rapidly. Most producers use stainless steel tanks for fermentation, with 14-day skin contact for colour extraction.
Oak aging, when employed, is typically 8–12 months maximum with lighter toast levels, as Bonarda absorbs oak flavours like a sponge. Many producers opt for minimal oak influence, allowing the grape’s natural fruit character to shine. The wine’s high potassium content requires tartaric acid additions of 1–3 grams per litre. A winemaking challenge that separates the professionals from the wannabes.
Some producers release special bottlings of Bonarda, highlighting unique vineyard sites or innovative winemaking techniques. Like Petite Sirah, Bonarda can be used to add structure and colour to blends, making it a versatile option for winemakers.
Bonarda’s sensory profile is like a fruit basket that decided to crash a spice market. In the glass, expect deep ruby-red color with purple highlights—visual appeal that rivals any Instagram filter. The aromatics jump out immediately: black cherry compote, fresh plum, and fig, followed by more complex notes of violet, cardamom, and graphite.
On the palate, Bonarda delivers medium to full body with soft, silky tannins that make it dangerously approachable when young. The wine is juicy and fruit-forward, with vibrant notes of black cherry and plum, and subtle hints of spice and earth. Some Bonarda wines can have a slightly sweet edge, especially when ripe fruit flavours dominate, adding to their rich and appealing profile. The wine’s high acidity provides freshness and food-pairing versatility—think of it as the Swiss Army knife of red wines. Alcohol levels typically stay moderate at 12–13.5% ABV, making it perfect for those seeking flavour without the knockout punch.
Flavour evolution depends on winemaking style: unoaked versions showcase pure fruit character, while lightly oaked examples add subtle notes of tobacco, chocolate, and cigar box.
Here’s where Bonarda becomes the ultimate wingman for your dining adventures. Its high acidity and low tannins make it incredibly food-friendly—more versatile than a convertible sports car. Traditional pairings include grilled meats, empanadas, and pasta with tomato sauce, but Bonarda’s exotic spice notes open doors to Asian-fusion cuisine. Bonarda pairs exceptionally well with a wide range of meat, including chicken, pork, beef, and even meaty fish like salmon, making it a versatile choice for meat dishes with sauces or spices. This wine can be paired with a variety of dishes, showcasing its adaptability across different cuisines.
The wine’s subtle brown spice flavors complement South Pacific-inspired dishes with pineapple, mango, and teriyaki. Beef stew, roasted pork, grilled salmon, and even pizza work beautifully. For the adventurous, try it with Brazilian feijoada or mole sauce—the wine’s fruit-forward character balances bold, complex flavors.
Cheese pairings work exceptionally well—semi-hard cheeses, Gouda with bacon crostini, and even blue cheese create harmonious combinations.
Argentina's diverse terroir provides Bonarda with the long ripening period it desperately needs. Mendoza province dominates with 14,670 hectares (84% of total plantings), followed by San Juan with 2,008 hectares. The grape is primarily cultivated in the provinces of Mendoza, San Juan, and Catamarca in Argentina. The eastern regions of Mendoza, particularly San Martín, have become Bonarda's playground due to their warmer climate that helps achieve full ripeness.
Altitude plays a crucial role—vineyards sit between 600 and 1,100 metres above sea level in Mendoza, where intense sunlight and dry conditions create thick-skinned grapes with concentrated flavours. The Zonda wind provides both blessing and curse—preventing mildew while potentially damaging vines. Alluvial soils with sandy topsoil over rocky sublayers encourage deep root development, producing structured wines.
Newer regions, such as Salta (with vineyards reaching altitudes of up to 3,000 metres) and cooler Patagonia, are experimenting with Bonarda, creating distinct expressions that diverge from the traditional warm-climate styles.
Serving Bonarda properly is like tuning a guitar—get it right, and everything sounds beautiful. Optimal serving temperature is 15–16°C (59–61°F)—slightly cooler than most reds to preserve its fresh, juicy character. Decanting isn't essential for most styles, but 30 minutes of air exposure enhances oaked versions.
Storage follows standard red wine protocols: 10–15°C (50–59°F) in a dark, humid environment with bottles on their sides. Bonarda's aging potential ranges from 5–10 years for quality examples, though most are designed for consumption within 2–5 years.
Understanding Bonarda requires comparing it to its famous siblings—think of it as the wine equivalent of comparing three distinct personality types.
Bonarda is the approachable friend who gets along with everyone, while Malbec is the bold colleague who commands attention, and Tempranillo is the sophisticated mentor with old-world wisdom. Bonarda's higher acidity makes it more food-versatile than Malbec, while its softer tannins provide immediate drinkability that Tempranillo often lacks when young.
Bonarda wines are having a well-deserved moment in the spotlight, especially in Argentina where this grape variety is now a staple in vineyards and on wine lists. As a varietal wine, Bonarda has won over both casual drinkers and seasoned wine lovers with its juicy, fruity flavors, medium body, and signature high acidity. These qualities make it a go-to choice for pairing with everything from grilled beef and pork to meaty fish like salmon, as well as a wide range of international cuisines.
In the United States, Bonarda is better known as Charbono—a name that’s been around since the 1930s, after UC Davis researchers confirmed the grape’s true identity (spoiler: it’s not Pinot Noir or Barbera). While Charbono wines are produced in much smaller quantities, mostly in California, they have a cult following among those who appreciate their unique flavour profile and long history. The grape’s ancient origins in eastern France add another layer of intrigue, connecting today’s bottles to centuries of winemaking tradition.
The growing popularity of Bonarda wines is also driving more producers to bottle it as a single varietal, rather than just blending it away. This shift is helping Bonarda step out of the shadow of Malbec, Cabernet Sauvignon, and Pinot Noir, and claim its place as a must-try red wine for anyone looking to expand their palate. With its lower tannin, higher acidity, and food-friendly style, Bonarda is quickly becoming a favourite among wine enthusiasts and a reliable choice for producers in Argentina, California, and even back in France.
As more wine lovers discover the vibrant flavours and versatility of Bonarda, its reputation as a widely planted, ancient grape variety with a bright future is only set to grow. Whether you’re a fan of bold reds or just looking for something new to pair with your next meal, Bonarda is a varietal wine that deserves a spot in your glass.
Sustainability in Bonarda production is gaining momentum as producers recognize the grape's natural advantages. Organic certification is becoming common, with producers like La Riojana dedicating 345 hectares to organic Bonarda production. The variety's natural vigour and disease resistance make it well-suited for sustainable viticulture.
Biodynamic producers like Chakana are pioneering the production of chemical-free Bonarda, utilizing natural yeasts and employing minimal intervention techniques. Water conservation is crucial in Argentina's arid regions, and Bonarda's drought tolerance makes it an environmentally responsible choice.
Carbon footprint reduction through local consumption and shorter transportation distances positions Bonarda as an eco-friendly alternative to internationally shipped wines. Small-scale producers are embracing sustainable packaging and renewable energy in their operations.
Bonarda represents the future of approachable, sustainable wine that doesn't compromise on character or complexity. It's the anti-snob wine—sophisticated enough for serious wine lovers yet accessible enough for newcomers. In a world obsessed with bold, high-alcohol reds, Bonarda offers elegance through restraint.
The wine's versatility makes it perfect for our evolving dining culture—equally at home with traditional asado or modern fusion cuisine. As consumers seek authentic experiences over manufactured prestige, Bonarda's honest, fruit-forward character positions it perfectly for the next generation of wine drinkers.
Argentina's commitment to elevating Bonarda from a blending grape to a serious varietal mirrors the country’s winemaking evolution. This isn't just about one grape variety—it's about reimagining what great wine can be when tradition meets innovation. Bonarda's time has come, and frankly, it's about time we all paid attention.
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