Petit Bouschet

Petit Bouschet is a red wine grape variety that is historically significant in France. It is a cross of Teinturier du Cher and Aramon, developed by Henri Bouschet in 1828. The grape is known for its deep color and was widely planted in France before the Phylloxera crisis.

History

Petit Bouschet was developed by Henri Bouschet, a French viticulturist, in 1828. He crossed Teinturier du Cher and Aramon, two grape varieties, to create Petit Bouschet. The grape was developed to increase the color of French wines, which were often pale and thin at the time.

Characteristics

Petit Bouschet is a teinturier grape, meaning it has red flesh as well as red skin. This is unusual among wine grapes, which typically have clear flesh. The red flesh of Petit Bouschet allows it to produce wines with a deep, dark color.

The grape is also known for its high yield and resistance to diseases, making it a popular choice among vineyard owners. However, the wines produced from Petit Bouschet are often lacking in flavor and aroma, which has led to a decrease in its popularity in recent years.

Viticulture

Petit Bouschet is a vigorous grape variety that can produce high yields if not carefully managed. It is resistant to many common grape diseases, but is susceptible to powdery mildew. The grape prefers warm climates and well-drained soils.

Wine regions

While Petit Bouschet was once widely planted throughout France, it is now primarily found in the Languedoc-Roussillon region. It is also grown in Portugal, where it is used in the production of Port wine.

Wines

Wines made from Petit Bouschet are typically deep in color, with a medium body and high tannins. They often have flavors of dark fruits, such as blackberries and plums, and may also have notes of spice and earth.

Synonyms

Petit Bouschet is also known under the synonyms Bouschet Petit, Bouschet d'Espagne, and Bouschet noir.

See also

• List of grape varieties
• French wine
• History of French wine