Bobal Grape Variety in Spain
Bobal is a widely planted red grape variety in the Utiel-Requena region of Spain. It is loved for its bold, tannic characteristics, making it ideal for producing red wines. Here are some of the characteristics, winemaking techniques, food pairings, and serving recommendations for wines made from bobal grapes.
Bobal grapes are known for their thick skin and dark color, leading to the production of full-bodied red wines with high acidity and tannins. Bobal wines have a strong, bold taste and have the ability to age well for decades.
Bobal wine is traditionally made using hand-harvested grapes that are fermented in stainless steel tanks before being aged in oak barrels to enhance its complexity and flavor.
Bobal wines have a bold flavor profile with notes of blackberry, plum, and cherry, and a dry and sometimes bitter taste due to their high tannin content. They are full-bodied with a strong finish.
Bobal wines pair well with grilled meats, hearty stews, aged cheeses, and spicy dishes because of their high tannin content.
Bobal wines are typically dry, but some sweet versions are produced by certain wine producers.
Bobal wines are best served at room temperature, between 60-68°F, and should be decanted for at least an hour to allow the wine to breathe and open up.
Bobal wines have an alcohol content of about 12-14%.
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