Bonarda: Argentina's best-kept red secret
Argentina's second most planted red grape — a juicy, low-tannin, great-value wine with a mistaken identity, quietly excellent while everyone fussed over Malbec.
Everyone arrives in Argentina for Malbec. Almost no one arrives for Bonarda — and that is exactly why it is worth your attention. It is the second most planted red grape in the entire country, it makes some of the best-value reds in any wine shop, and it carries one of the strangest identity stories in the wine world. Bonarda is the friend who has been quietly excellent all along while everyone fussed over their flashier sibling.
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01The underdog
The plot twist: Bonarda isn't Bonarda Here is the telenovela-worthy part.
Leer el capítulo 1 →Style & taste
Pour a glass and the first thing you notice is the color: dense, saturated, purple-edged.
Leer el capítulo 2 →Pairings
Bonarda is one of the most food-friendly reds Argentina makes.
Leer el capítulo 3 →Value finds
Taste it where it's poured by the jug.
Leer el capítulo 4 →Respuestas rápidas
What is Bonarda wine?
Bonarda is a red wine grape that is the second most planted red variety in Argentina, after Malbec. It produces deeply coloured, fruity, medium-bodied reds with soft tannins and bright acidity, usually offering excellent value.
Is Argentine Bonarda the same as Italian Bonarda?
No. Despite the shared name, the grape Argentina calls Bonarda is actually Douce Noir (also called Corbeau) from the Savoie region of France — the same grape known as Charbono in California. DNA testing confirmed this around 2008, and the name “Bonarda Argentina” was adopted to distinguish it from the Italian variety.
How does Bonarda compare to Malbec?
Bonarda is generally lighter, juicier and lower in tannin than Malbec, with brighter acidity and more red- and dark-fruit character. It is typically less oak-driven and often better value, making it a very food-friendly everyday red.
What does Bonarda taste like?
Expect a deeply coloured wine with black cherry, blueberry, plum and fig fruit, violet florals and gentle spice. It is medium-bodied and smooth, with soft tannins and refreshing acidity, and most examples are unoaked.
What food pairs with Bonarda?
It is excellent with grilled and barbecued meats such as Argentine asado, brisket and burgers, as well as empanadas and tomato-based pasta. Its acidity and soft tannins handle smoke, char and fat very well.