Bonarda

How to Choose Bonarda Grape Wine

The name Bonarda is somewhat misleading globally. When choosing this wine, first and foremost pay attention to its country of origin, which completely changes the drink's style.

Argentine Richness and Italian Freshness

In Argentina (especially in Mendoza), Bonarda is the second most popular red variety after Malbec. Argentine Bonarda is exceptionally powerful, rich in dark berry flavors, smooth, full-bodied, and often oak-aged, where it acquires vanilla notes. Meanwhile, in Italy, in the Lombardy region (Oltrepò Pavese), the name Bonarda hides lightly sparkling (Frizzante), very fresh, young, and less alcoholic wines intended for everyday consumption.

Food Pairings

Soft tannins and excellent fruitiness make Bonarda an ideal food companion. The rich Argentine version is a classic barbecue (BBQ) wine—perfect with beef steaks, pork ribs, sweet-and-sour marinades, and spicy food (e.g., Mexican dishes). The light Italian Bonarda style pairs flawlessly with pizza, pasta, and cured meats.

Frequently Asked Questions

Are Argentine and Italian Bonarda the same variety?

No, they are two different grapes sharing the same name on the label. Argentine Bonarda is genetically the French variety Charbono (or Douce Noir), originating from the Savoie region. Meanwhile, in Italy, the name Bonarda is most often used on labels to denote wines made from the local Croatina or the rare Uva Rara variety in the Lombardy region.

Why did Argentine Bonarda become so popular?

For a long time in Argentina, this variety was used only as a cheap mass-produced table wine for the domestic market. However, in recent decades, winemakers noticed that by restricting yields and applying modern production technologies, Bonarda (Charbono) yields incredibly high-quality, deep wines that rival Malbec, and are now globally appreciated for their excellent price-quality ratio.