Red grape (teinturier)
Rondo
A disease-resistant red hybrid grown in northern Europe, including Wales and England.
What is Rondo?
Rondo ripens early and resists fungal disease, which is why it is planted in damp northern climates where vinifera reds struggle.
It has pigmented flesh and gives good colour, though the wines can be markedly herbaceous.
Bred in Czechoslovakia and developed in Germany, incorporating non-vinifera parentage for cold and disease tolerance.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 14308 under the prime name RONDO, with berry skin colour noir and country of origin germany, and the pedigree "ZARYA SEVERA X SAINT LAURENT". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Rondo, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low-medium | Some variation | |
| Acidity | medium-plus | Some variation | |
| Tannin | medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium-plus | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | medium | Some variation | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Monmouthshire — Wales
- Vale of Glamorgan — Wales
If you like Rondo, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Dornfelder
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and more floral.
Fer Servadou
The structural profile is close across body, acidity and tannin.
Expect it to be drier, and more tannic and structured.
Rondinella
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and more restrained in fruit.
Similar but lighter
Something like this, but lighter?
Grolleau
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and less tannic and softer.
Schiava
The structural profile is close across body, acidity and tannin.
Expect it to be lighter, and riper and less green.
English still Pinot Noir
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be lighter, and riper and less green.
Similar but lower in alcohol
Something like this, but less alcoholic?
Grolleau
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and less tannic and softer.
English still Pinot Noir
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be lighter, and riper and less green.
Schiava
They occupy similar territory for weight and structure.
Expect it to be lighter, and riper and less green.
Similar but fuller
Something like this, but richer?
Bonarda
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and drier.
Valpolicella Ripasso
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and spicier.
Tinta Barroca
The structural profile is close across body, acidity and tannin.
Expect it to be riper and less green, and softer and rounder.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Fresh cheese
Works because oak flavour overwhelms subtle food.
Gnocchi
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Asparagus
Works because ripe fruit counterbalances bitterness where more bitterness would not.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
Salmon in a cream sauce
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Salmon
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Sashimi
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Teriyaki salmon
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
How to serve it
Temperature
14–16°C
57–61°F · Cellar cool
Most modern rooms are warmer than this. Twenty to thirty minutes in the fridge before serving usually gets a red into range.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
A deeply coloured disease-resistant red crossing grown in England and northern Europe. Made for early drinking, usually blended, and valued for colour and reliable ripening in cool summers rather than for ageing.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof
- WineGB industry data — Wines of Great Britain (WineGB)