Bobal (Spain)
Bobal is a red wine grape native of Valencia in the South East of Spain.
Bobal is the 3rd most planted vine behind Airen and Tempranillo.
Typical Flavors
 Raspberry |
 Pomegranate |
 Black Cherry |
 Plum |
 Herbs |
 Flower |
 Spices |
 Licorice |
Oak Added Flavors
 Barrel |
 Chocolate |
 Cocoa |
 Leather |
Deep Dark Fruit, Black Cherry, Plum, and Blackberry are typical Bobal flavors.
Hints of Herbs, Flowers, Spices, and Licorice.
Profile
Bobal is naturally fruity and high in acidity:
| BODY | Medium - Plus | ||
| TANNINS | Medium - Plus | ||
| FRUIT | Medium | ||
| ACIDITY | Medium - High | ||
| |||
Food Pairing
 Salami |
 Ham |
 Chicken |
 Turkey |
 Pork |
 Lamb |
 Veal |
 Beef |
Bobal is a food friendly wine.
Pairing Suggestions
Excellent Pairing:
Smoked Meat.
BBQ. Chicken. Turkey.
Spicy Meatballs.
Moroccan Lamb Tagine.
Rabbit. Pork. Lamb. Veal.
Chargrilled. Roasted. Beef.
Cheese:
Medium Cheeses.
Manchego. Aged Gouda. Parmesan.
Spanish Specialities:
Valencian Paella (Authentic paella with Rabbit, Sausages, Chicken, and Garlic.
About Bobal
Bobal is big in the Valencia region (DO Manchuela and DO Utiel-Requena).
The name is derived from latin "Bovale" (Bull's Head).
Bobal should not be confused with Bovale Grande and Bovale Sardo (Sardegna) in Italy.
Due to the similar name Bobal is often mistaken with Bovale grape from Sardegna. Recent studies showed that Bovale Grande is similar to Carignano, Cariñena and Mazuela.
Bobal has a special good acidity that helps in the winemaking process, especially for sparkling rosé wines (Rosado), and it's resistent to drought.
Known for bulk wine production, it can be vinified in a stronger version thanks to the "doble pasta" (double paste) method: the grape skins used to produce rosé are added to the red wine tanks, so the skin contact increases and adds color, tannins and alcohol.