The grape variety Rubin

Rubin is a distinctive red grape variety primarily cultivated in Bulgaria, where it thrives in the Thracian Lowlands and the Danube Plain. Developed in the middle of the 20th century, Rubin is a crossing of Syrah and Nebbiolo, resulting in wines that display both structure and aromatic complexity. On the nose, Rubin typically offers vibrant aromas of ripe black cherry, blackberry, and plum, complemented by subtle notes of violet, pepper, and hints of spice. The palate is full-bodied, with firm but well-integrated tannins and a lively acidity, delivering flavours of dark fruit, blackcurrant, and a touch of earthiness, often finishing with nuances of chocolate and savoury herbs.

Rubin wines are most commonly made as varietal reds, though blends with local varieties can also be found. Styles range from approachable, fruit-forward examples suitable for early drinking, to more structured, oak-aged expressions capable of graceful ageing. These wines pair exceptionally well with robust dishes such as grilled lamb, beef stews, venison, and mature hard cheeses. Their balance of fruit, acidity, and tannin also makes them an excellent accompaniment for Mediterranean cuisine and richly flavoured roasted vegetables.