Abouriou, also known as Early Burgundy, is a black-skinned grape grown mainly in South West France. Abouriou is used in the red wines of the Cotes du Marmandais, in France's Sud-Ouest region just inland from Bordeaux.
The grape has low acidity and a high tannin content that makes it a useful blending component. In the Cotes du Marmandais, Abouriou may be blended with the red Bordeaux varieties Malbec, Cabernet Sauvignon, Cabernet Franc and Merlot, but also with more eclectic varieties such as Syrah, Fer and Gamay.
Abouriou vines grow with high vigor, producing high yields. They are also relatively resistant to disease, making the variety popular with vignerons. They tend to bud and ripen early, which makes Abouriou suitable for cool sites without spring frosts.
In California, where it was once widely planted, Abouriou is sometimes called Early Burgundy. Californian winemakers working with the grape have described it as having the aromatics and flavors of Malbec, with the structure of Dolcetto. This would suggest black fruits and spice on the nose, with a broad, possibly chewy mid-palate feel. In these Californian wines the grape is usually used as a varietal, rather than blended with any other variety, and the wines have deep color, medium body, gentle tannins, and a cellar life of up to five years.
Synonyms include: Early Burgundy.
Food matches include:
Europe: Confit duck
Americas: Barbecued pork ribs