A high yielder, Aubun produces wines with moderate acidity and soft tannins. The wines are more suited for early consumption than for aging in bottle.
Aubun is planted in the southern Rhône, where it is most prolific, and throughout the Mediterranean regions of Provence and Languedoc-Roussillon. In the latter two regions it is sometimes made into a rosé wine.
Further afield, it has been cultivated in Australia, thanks to cuttings taken there in the 19th Century by James Busby, the Briton who introduced viticulture to the island continent. Across the Pacific in the U.S., Aubin can be found in dwindling amounts in California.
Aubun is often mistaken for Counoise (and vice versa) but the two are, in fact, separate varieties. The confusion arose because the two are often planted together. Interestingly, Counoise is permitted in the famed Châteauneuf-du-Pape appellation, whereas Aubun is not.
Aubun is not be confused with the similarly named Aubin Vert and Aubin Blanc. These are white grape varieties found in the vineyards of France's northeast.
Synonyms include: Moustardier, Carignan de Bedouin.
Best food pairings for Aubun include:
- Steamed clams (rosé)
- Veal medallions with lentils (red)
- Moroccan lamb tagine with prunes and apricots (red)
