Rubired wine is a red grape variety that originated in California, United States. It was developed in the 1950s by Dr. Harold Olmo, a renowned viticulturist. This grape variety was created by crossing the Tinta Cao and Alicante Bouschet grape varieties. Rubired is known for its deep red colour and high sugar content, making it ideal for producing rich and full-bodied red wines.
In terms of taste profile, Rubired wines are characterized by their intense fruity flavours. They often exhibit notes of blackberry, cherry, and plum, with hints of spice and dark chocolate. The wines made from Rubired grapes have a smooth and velvety texture, with well-integrated tannins and a long finish. These wines are typically medium to full-bodied, offering a balanced combination of fruitiness and complexity.
The best areas to produce Rubired wines are those with a Mediterranean climate. This grape variety thrives in regions that have warm temperatures during the growing season and a significant diurnal temperature variation. California, particularly the Central Valley, is one of the prime regions for growing Rubired grapes. Other areas where Rubired is successfully cultivated include parts of Spain, Portugal, and Australia. The combination of the right climate, soil conditions, and viticultural practices contribute to the production of high-quality Rubired wines in these regions.