When it comes to Argentina, Malbec is a must-stock wine on any restaurant list and most supermarket shelves. It’s the go-to grape variety for the upwardly mobile 30-something who knows a little bit about wine. It’s easy to drink, everyone seems to like it and it goes with steak. In other words, it’s hit the mainstream.
Obviously this is something that Argentina must be proud of, foster and grow. Malbec could well be the next Shiraz. It’s continues to be on an upward trajectory. It’s a success. But what’s next? How do they maintain their position and extend the Argentinean brand, not just the Malbec brand? Enter Bonarda.
Bonarda. The trend-setter’s go-to food and wine match
With its more rustic yet still fruity style, Bonarda is a hidden gem. For the upwardly-mobile, early adopter, Malbec can only be cool for a certain amount of time before consumers explore new territories in the wine world. Bonarda is the perfect fit.
- The fruit forward style is approachable and has broad appeal. Bibendum have a wide range of on-trade listings from the swanky 4* Stoke Place Hotel to the Brazilian steakhouse Fazenda Rodizio Bar & Grill in Leeds and soon-to-open Liverpool
- It’s affordable allowing repeat purchase and low-risk initial experimentation
- Drinking chilled Bonarda offers a little bit of theatre and point of difference for trend-setters
- It’s easy to pronounce and remember – something that is often elusive in the wine world
With the same juicy fruit that you find in Malbec but with the less polished edge that you might recognise from a bottle of Cotes-du Rhone, it’s the perfect next step in the wine journey.
As a food and wine match, BBQ and Bonarda ticks a lot of boxes. In terms of authentic experience, Argentinean wines come into their own with BBQ. The ‘asado’ is the Argentinean style BBQ cooking at the heart of their culture, all Argentinean wines fit perfectly with these smokey flavours.
In the London on-trade, the BBQ and smoking trends are not going anywhere anytime soon. A collection of stellar trendsetters have just set up a smoking meats pop up by Hackney Canal called Smokey Tails, Neil Rankin has just opened Smokehouse, a pub/restaurant in Islington and Grillshack has opened in Soho.
The retailers are also getting in on the act with Marks & Spencer introducing a range of smoked butters, salts and chocolate and Harvey Nichols have launched an oak-smoked water and vodka to their drinks range.
So for autumnal smoking dishes, wintry hearty, grilled dishes and then chilled for spring/summer 2014, Bonarda’s just the ticket.