Bobal

This grape is said to have originated in the Utiel-Requena region inland of Valencia, a Mediterranean coastal region south of Barcelona, ​​Spain. It is used for red wine and for concentrated juice.

It is the third most produced grape in Spain after the white grape Airen and the black grape Tempranillo, and is produced in very small quantities outside of Spain in the Roussillon region of France and in Sardinia, Italy.

The bunches are large and have horn-like shoulders, and it is said that the name Bobal comes from the fact that the shape of the bunch resembles a bull's face. The berries are medium-sized, round, and juicy. The skin is dark and thick, so it is rich in tannins.

It is a typical Mediterranean variety that is resistant to heat and dryness, and is also resistant to frost, but is weak to the cold of spring. Although it is resistant to dryness, it is weak to mold, so care must be taken with mildew, powdery mildew, and noble rot.

This is a relatively late-ripening variety with a high yield, so in order to improve its quality it is necessary to prune it short and adjust the yield.

Wines made from Bobal have firm tannins and clean acidity, and have a deep color like black cherries. They also have aromas of black fruits such as black currant and prune, as well as spices and hints of licorice.

The alcohol content is not too high and the wine has a clean acidity that makes it well-balanced and easy to drink, but as it opens up over time it also develops complexity.

While Bobal is becoming more and more popular on its own, there are also many varieties blended with Tempranillo, Garnacha, Merlot, Cabernet Sauvignon, Mourvedre, etc.

It pairs perfectly with paella and fideuá (a paella-like dish made with thin, short noodles), specialties of Valencia, where Bobal is produced, as well as simply roasted or grilled red meats, and of course Spanish salami and prosciutto.