Rubin is a successful Bulgarian cross used for both dry and sweet red

Colour, Aromas and Taste Profile

Rubin is a black skin grape variety. The wines are full-bodied, with soft tannin, moderate alcohol and fruit flavours ranging from blackberries and plums to figs, very ripe mulberries and raisins, especially when harvested late for sweet wines.

Fresh Rubin grapes on the vine

Regional Features & Food Pairings

Rubin can be found mainly in Bulgaria, Romania and Slovenia Rubin is vigorous, and fairly productive. It has compact bunches of small berries with thin but tough skins. The grape marries well with oak. In Bulgaria, the Rubin grape is used to produce both varietal wines and blends. In Romania, wines made from the variety are often blended with Merlot and Cabernet Sauvignon, producing a full-bodied, fruity wine. In Serbia, Rubin is often blended with Prokupac to make a robust, deeply colored and tannic wine. In Moldova, the variety is used to make a light, fruity and easy-drinking red wine. Rubin wines pair well with grilled meats, spicy dishes and hard cheeses.

Foods to pair with Rubin:

Fun Fact about Rubin
The Rubin grape variety was created in Bulgaria in the early 1970s by crossing Syrah and Nebbiolo.

Top Wines with Rubin

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