Alicante Bouschet

Alicante Bouschet is a grape variety that is used in the production of wine. It is a cross between Petit Bouschet and Grenache grapes. The variety was first cultivated by Henri Bouschet in 1866. Alicante Bouschet is known for its deep color and is often used in blends to add color and body to wines.

History

Henri Bouschet created the Alicante Bouschet grape variety in 1866. He crossed Petit Bouschet, a grape variety created by his father, with Grenache. The aim was to create a grape variety that had the color intensity of Petit Bouschet and the robustness of Grenache. The result was Alicante Bouschet, a grape that is known for its deep color and high yield.

Characteristics

Alicante Bouschet is a teinturier grape, which means it has red flesh as well as red skin. This is unusual, as most red wine grapes have white flesh. The red flesh of Alicante Bouschet contributes to the deep color of the wines it produces.

The grape is also known for its high yield, which makes it a popular choice for growers. However, the high yield can lead to a lack of concentration in the flavor of the wine, which is why Alicante Bouschet is often used in blends rather than being made into a varietal wine.

Wine Regions

Alicante Bouschet is grown in several wine regions around the world. It is most commonly found in Spain, particularly in the Almansa region, where it is often blended with Monastrell. It is also grown in Portugal, where it is used in the production of Port wine and table wines.

In the United States, Alicante Bouschet is grown in California and Arizona. In California, it was widely planted during Prohibition because its thick skin made it resistant to rot during transportation.

Food Pairing

Wines made from Alicante Bouschet are known for their deep color and full body, which makes them a good match for hearty dishes. They pair well with red meat, particularly beef and lamb, as well as with rich, spicy foods.