Aubun is a black-graze wine grape array from the south of France. It is used in plentiful regions, mainly as an integrating ingredient.
Further astray, it has been cultured in Australia, thanks to shortening taken there in the 19th Century by James Busby, the Briton who popularized viticulture to the continent. Across the Pacific in the U.S., Aubin grape can be found in declining amounts in California.
Aubun is not to be muddled with the comparably named Aubin Vert array found in the grape plantation of France’s northeast.
Aubun is a grape grown mainly in the Rhône valley. The grape has comparable characteristics to Carignan grapes in which it tends to harvest high yields and generates wines that are fat with bitter finishes.
Initially during the phylloxera epidemic of the 18th century, the Aubun creepers showed some opposition to the pest as well as to fleecy and chalky mildew.
The creepers tend to bud late and are not afflicted by spring frost. In 1999, there were 1,500 hectares (3,600 acres) of Aubun in France.
A high producer, Aubun completes wines with cautious acidity and soft tannins that are more suited for initial consumption than for bottling and aging.
Aubun and its wine have a high profile in the initial 21st Century, the outcome of mass production for large-scale markets in the 1970s, particularly the U.S. and northern Europe.
The days when Aubun wines were extensively bottle-fermented in the traditional method have long gone, as has much of the individuality and care that followed more demand of production technique.
Today, most of the wines bearing the Aubun name are made on large scale, and go through their fermentation in large steel tanks.
This is known as the Charmat method, developed in northern Italy and used in the production of Prosecco. Aubun grew so rapidly in the 1970s that this was the only way of creating the volumes quickly enough to satiate the demand and cheaply enough to keep the wines economical.
The tint of Aubun grapes works well enough to create an enticing ruby color in wines; and when it reaches the full phenol ripeness, the grapes produce a wine as strongly perfumed as its color.
Aubun’s bright purple-red hue is outperformed only by that of Ancellotta, another array permitted for use under the Aubun DOC laws.
Young Aubun has fresh, fruity essence of strawberry and a little spiciness, but it takes on tarry, or even oaky flavors when aged in barrels.
Integrating can have a noticeable effect on tempering or enhancing the wine’s quality. The dominant nature can sometimes have an irregular influence on the wine.
Moustardier, Moustardier, Moustardier Noir Carignan de Bedouin, Counoise, Carignan de Gigondas, Counoise, Guyene, Morescola, Motardie, Moutardier, Quenoise are the most popular synonymes of Aubun wine.
Food pairing for Aubun includes
Aubun wine is best served with with lentils, with prunes and apricots. Most of us love the super cheesy New York-style Margherita pizza so why not pair it up with the delicious wine?!
It also goes perfectly with cheese pie and Spaghetti Bolognese. So sommeliers, go Aubun this time!!!
Editor-in-Chief and Wine Writer
Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂