Bonarda

  (Boe-NAR-dah)
Synonyms: Bonarda Piemontese, Croatina, Bonarda dell’Oltrepò Pavese, Charbono (in Argentina), Balsamina, Banarda di Chieri, Bonarda, Bonarda a Grandes Grappes, Bonarda del Monferatto, Bonarda Dell’ Astigiano, Bonarda Dell’ Astigiano E Monferatto, Bonarda di Asti, Bonarda di Chieri, Bonarda di Piemonte, Bonarda di Pyemont, Bonarda du Peimont, Bonarda Nera, Bonarda Nero, Driola, Kanaiolo Krasnyi

Wine Name: Bonarda

Background: Bonarda is a name applied to several different grape varieties which are probably different in Italy (Bonarda Piemontese, and Croatina) and not the same as Bonarda widely grown in Argentina which may be more related to the Charbono grape of California, the Bonarda Novarese of Italy or the Corbeau or Douce Noir of Savoie France.

Traditionally Bonarda has mostly been used as a blending wine or table wine because it is light-bodied and fruity, with low tannins and low acidity. On its own it makes a pleasant table wine with cherry and plum flavors.

Classic Brands and Sources: Mazzolino, Vercesi del Castellazzo (Italy); La Agricola, Altos Las Homigas, Anubis, Catena, Familia Zuccardi (Argentina)

Characteristics:

Style #1 – typical

Body – medium

Acidity – medium (-)

Sweetness – dry but fruity

Tannins – medium (-)


Wine and food pairing guidelines:
Bonarda pairs well with low acid, savory dishes that are medium-bodied

Foods and Entrees that usually pair:
Shellfish, chicken, veal, pork with savory creamy, buttery or cheese-based sauces

Cheese Pairings:
American, Colby, Mild cheddar, Velveeta, Double Glouchester (similar to mild cheddar), Fontina, Gouda, Mahon, Manchego, Monterey Jack, Roncal, Serena, Triple Creme, St André, Zamarano (Spanish sheep’s milk cheese), Brie and Camembert (without rinds)