Common synonyms: Croatina, Bonarda Piemontese, Uva Rara, Bonardo Novarese

History of the grape: Bonarda is a confusing grape to describe because, depending on where it was made, one person’s Bonarda is another person’s Charbono. The story begins in Italy, where this grape has three offshoots: The Bonarda grape planted in north central Italy in Otrepo Pavese and Colli Piacentini is known there as Croatina. When one sees “Bonarda” on an Italian wine, chances are it is this grape, which originated in Croatia, hence the name. Then there is the Bonarda known as Uva Rara (Bonardo Novarese) grown in Piedmont. Finally, the Bonarda known as Bonarda Piemontese, which is also from Piedmont, but very rarely seen, however, this is considered the “true” Bonarda.

A grape known as Bonarda has become one of the top two most popular red grapes in Argentina (next to Malbec). However, that grape is believed to really be Charbono (Corbeau in France), and not related to the Italian Read more »

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Bonarda on Snooth

  • Nuna Bonarda Reserve 2010


    Nice wine. It does have the graphite and minerals taste, along with friut. I did not detect a long lingering finish. In fact, it's a little astringent on the finish. But for about $11 at Calvert Woodley in Washington, DC , it's a great wine. Read More

    Wine review by danieboi

  • Familia Zuccardi Bonarda Serie A 2009


    Argentinean Bonarda is actually not Bonarda, but Charbono (aka Corbeau), a grape that originated in Southeastern France. This particular one is bright and food-friendly. Read More

    Wine review by Mike Madaio

  • Vistalba Malbec Cabernet Sauvignon Bonarda Corte A 2007


    No written review

    Wine review by matpadua

  • Alamos Red Blend 2010


    No written review

    Wine review by ceekaynj

  • Montepio Syrah Bonarda 2010


    nice berry aromas....full bodied with hints of cherry and plum... Read More

    Wine review by mikespeer

  • It's sangria weather here in CA and many other places.  What wine varietals (and specific brands) do you use to make sangria?I've experimented and found that better quality wines do not necessarily make better sangria.  The cheap ones tend to work better in my opinion, as well as making more sense of course.But what about varietals?  I have pers... Read More

    Forum post in the topic best wine for sangria?

  • Alamos Red Blend 2010


    Consider a nice, gently grilled pork loin that has been marinated in garlic and herbs and is served with a light salsa of piquillo peppers. The simple fruitiness of the wine will work well with the gentle zing of the sauce and the fresh, pure flavors that this sort of dish produces. Read More

    Wine review by Mastadon

  • There hasn't been one of these threads here in quite some time so I thought I'd start it up again. Weather is warm here so I popped a Rosé.What are you drinking? Read More

    Forum post in the topic Whatcha drinking tonight?

  • Alamos Red Blend 2010


    Toasty and bright on the nose with wild, lightly jammy huckleberry and boysenberry aromas slathered over sweet, toasty oak. This is plump and rich with sweet wild berry fruit flavors supported by woody tannins that are a touch splintery. Theres plenty of toasty vanilla spice here, all helped out by the bright acidity. A bit simple but plum and f... Read More

    Wine review by Gregory Dal Piaz

  • La Gobba Gutturnio DOC 2007


    The wine shows a brilliant ruby red color and nuances of ruby red, moderate transparency. The nose denotes clean aromas, mainly of fruit, such as black cherry, raspberry, blueberry, blackberry and plum followed by hints of toffee. Good correspondence to the nose.The finish is persistent with flavors of raspberry and black cherry. Read More

    Wine review by twines

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