Bobal is a dark-skinned wine grape variety native to Utiel-Requena in southeast Spain. It is one of Spain's most planted grape varieties behind Tempranillo and Airén.
Despite its relative obscurity: Bobal grapes have long been used as a minor blending partner to the region's more glamorous grape varieties. Now, more producers are turning toward varietal Bobal wines, which are dense and chewy with characters of chocolate and dried berries.
Regions where Bobal is grown
Thick skins, late budding and drought resistance have made Bobal well-suited to the dry, continental landscape just west of the city of Valencia, where the grape makes its home. Here, it is permitted in the wines of the Valencia, Manchuela, Alicante and Murcia DOs, but the most famous expressions of Bobal come from Utiel-Requena.
Beyond Spain
Outside Spain - albeit just over the border - Bobal is grown in small amounts in the Roussillon region of France. See below for confusion with the Bovale varieties of Sardinia.
Etymology
The names of Bobal and the Bovale varieties may all be derived from the Latin word bovale – meaning bull. This likely refers to the resemblance of the shape of the grape bunches to a bull’s head.
Production
While production of Bobal today is focusing on quality, and particularly that of the wines that come from higher altitudes, the grape has not historically been though of as a quality cultivar. In the past, its main function was to produce grape concentrate, and provide color and acidity to other grape varieties such as Monastrell or Cabernet Sauvignon.
Characteristics
High levels of acidity in the grape make Bobal a versatile variety: it is used to make deeply colored rosé wines and has even been used to produce sparkling wine. Rosé wines made using the variety can reach a level of complexity that suggests it has great promise when put to this use.
Bobal's thick skins have a high amount of anthocyanins, giving the wine a deep, intense color as well as a good tannic structure. This trait is played up by winemakers who commonly use a technique known as "doble pasta", where the grape skins left over from rosé production are added to the red grape must. This concentrates tannins and color further, leading to an intensely structured red wine.
Film
Bobal – the relation between the grape, its growers and producers, the region, bulk wine production, globalization, and its impact on the wider community – was the subject of a 2008 documentary (Bobal and Other Stories About Wine) produced by Canadian-British film director Zev Robinson.
Synonyms and confusions
The variety has many synonyms. These include Carignan d'Espagne and Terret d'Espagne (in France), Bobos, Tinta de Requena, Provechón, Requeno, Valenciana, Tinta Madrid, Tinto de Zurra, Vinate and Vinater.
Bovale grapes grown on the Italian island of Sardinia were once thought to be Bobal. However, current thinking is that Bovale Grande - or Bovale di Spagna (Spain) - is very similar to or identical to Carignan (Carinena). The distinct and more widely grown Bovale Sardo, meanwhile, is now thought to be similar or identical to Spain's Graciano.
The Nieddera variety, found only in the Valle del Tirso, has also been linked to Bobal. It too is now thought to be unrrelated.
DNA studies have shown no genetic connection to Alcañón (aka Bobal Blanca), while the relation to Tortosina (sometimes called Bobal Blanco).
Bobal can be confused with Graciano, Mourvèdre (Monastrell), Moravia Agria and Prunelard Noir. These all have either morphological (shape of berry and/or leaf) similarities or confusing synonyms.
Food pairings
Food matches for Bobal include a classic combination with regional cuisine in the form of a traditional Valencian paella. Beyond this, Bobal's acidity and tannin make it well-adapted to hearty, protein-based dishes like roasted rabbit or a chargrilled sirloin steak.
