Aramon (also known as Aramon Noir, Aramon Negro, and Aramon Rozovyi) is a red wine produced mainly in Southern France. This is extremely high yielding varietal which is known for its resistance to oidium, phylloexera and mildew.
This is light red color wine, with black-blue tinge, very low in alcohol content as well as extracts and a very thin character. It is also known for its concentrated, herbaceous, rustic and very spicy character. Aramon wine is often blended with other wines which are of darker color, so that a darker wine can be prepared.
Origin of the Aramon and Related Information
Aramon is known to have originated in the 19th century and soon became the top choice for grape variety in Languedoc plantations of France. Aramon wine production doubled between 1849 -1869 when 214,000 hectares were dedicated to the growth of these grapes. During this time Aramon wine was produced in abundance and very cheaply too, which helped to expand its domestic market. Several varietals entered France at the same time, which led to the decrease of Aramon wine production for some time. However, a few years later, Aramon regained its importance as these grapes were very high yielding and were mainly used in making table wine for the French workers, just after the world war. Over the years wine production from Aramon grapes increased and is still considered being one of the most selling wines of the region.
Regions Producing Aramon or growing grapes of Aramon wine variety
Aramon grapes are primarily grown in:
• Languedoc -Roussillon area of France– This southern France region is the home of several grape varieties and Aramon is one of them. This is still considered to be the most planted grape of France. The coastal plains and Mediterranean region, makes this region ideal for Aramon cultivation. The peak time for the growth of these grapes is between May and August.
• Algeria and Argentina – Several vineyards are located in scattered regions dedicated in the production of red wine. Modern methods of wine production are increasingly being used to improve the methods of production and wine quality in the region.
Preparation of Aramon
Aramon is produced in the most common method. Grapes are picked, crushed, fermented and cellared to age for about 4 weeks before being packaged in bottles.
Food Pairing for Aramon
Aramon pairs well with any type of seafood and vegetarian dish. The most preferred seafood which pairs best is tuna, crabs, salmon, coconut shrimps and mussels. Baked and roasted vegetables such as baked potatoes, baked pumpkin, roasted stuffed bell peppers also pair well with this wine.
Aramon is often blended with dark colored wines before serving, since this wine is extremely light colored. This wine is usually blended with Alicante Bouschet and Grand Noir de la Calmette, so that Aramon is served in its exotic dark color.
Aramon is extremely productive varietals, which was first planted to quench the thirst of the French blue collar workers who used to drink up to 3 liters of wine in a day.