Discussion topic: Alicante Bouschet?

[Jenise]

In my thread Cucamonga, I mention that a wine blend I expected to be mostly Grenache turned out to be 50% Zin and 30% Alicante Bouschet. Only when I tasted this recently purchased Raj Parr wine and recognized the AB component, which stands out even though it's not the most-major player, did I remember that I have never liked this grape in the past. My first ever experience was from a long-ago California producer called Topolos that only Tom Hill might remember, and I have encountered it very few times since.

Does anyone actually like Alicante Bouschet?

Alicante bouschet is noted for the intense purple color of its skin and is one of the few V. vinifera varieties with tinted flesh. It is very popular with those French winemakers who make plonk because it is easy to grow, has big yields, and can give proper red color to aramon, which otherwise is as characterless in its color as in its flavor. I once made the mistake of signing up for a California Wine of the Month club that turned out to be a dumping place for inferior wines. One of the wines they sent me was a varietal alicante bouchet. It had a deep color only matched by ruby Port. On both the nose and palate it was totally lacking in character. A Triple Shemp if ever there was one. Or perhaps better described in Hitch-hiker's Guide to the Galaxy terms: "mostly harmless".

-Paul W.

In my thread Cucamonga, I mention that a wine blend I expected to be mostly Grenache turned out to be 50% Zin and 30% Alicante Bouschet. Only when I tasted this recently purchased Raj Parr wine and recognized the AB component, which stands out even though it's not the most-major player, did I remember that I have never liked this grape in the past. My first ever experience was from a long-ago California producer called Topolos that only Tom Hill might remember, and I have encountered it very few times since.

Does anyone actually like Alicante Bouschet?

I haven't got the deep roots of Tom, but I too recall Topolos from my days in California. I've mostly had Alicante Bouschet in various field blends, but my impression was always that it was added to give structure but had little character of its own.

[Jenise]

Mark, what I understand too. Black, tannic and perfume-y which some might consider a plus.

I just checked my CT notes and found only one AB documented there, a blend with grenached from Envinate (Tenerife) which I liked. Also saw in another note that a shelf talker for an Italian wine I tried said that 'Alicante' is Italy's name for grenache, which I don't remember knowing. My description of the wine itself, though, supports it.

[Jenise]

Paul, apparently it's pretty popular in Texas, too.

I remember the Topolos AB (but not well). The problem with Topolos wines was not so much the grapes but the wine making - lots of bretty, volatile character.

There are actually some great Alicante Bouchet wines made in Portugal's Alentejo. Perhaps the most notable one is Mouchao Tonel 3-4, but I've never tried it (seems to be fetching > $200/bottle in the US - https://winelibrary.com/wines/alicante- ... het-140833), but there are also some good ones (blends too) at more moderate price points. Appears in some decent Spanish wines under the name Garnacha Tintorera as well.

[David M. Bueker]

IIRC, Ridge actually did a bottling that was labeled AB. I swear I have had it, but can’t find a note/reference. One of the guys who used to be in my tasting group was always grabbing weird varietal bottlings. I am 99% sure he opened it.