Chambourcin is a highly distinctive grape variety primarily grown in cooler climates across the globe. Originating in France, it's considered a hybrid grape as it is a cross between a European variety, Vitis vinifera, and a North American species. These resilient grapes are particularly known for their resistance to fungal disease, making them an excellent choice for organic or biodynamic viticulture.
Chambourcin grapes are highly versatile as they can be used to produce a wide range of wines, from light and fruity styles to rich, full-bodied creations. The grape tends to deliver wines with vibrant, deep ruby-red colour and aromas of cherry, plum, and earthy undertones. Unlike most French hybrids, Chambourcin also has a reputation for producing wines with relatively good ageing potential.
Chambourcin wines usually contain a substantial level of acidity, which, coupled with their moderate levels of tannin, makes them a splendid match for a broad variety of food. Their vibrant fruit flavours pair well with white meats like poultry and pork, whilst their earthy undertones can complement the likes of wild mushroom risotto.
Though it was initially cultivated in the Loire Valley and Alsace in France, Chambourcin has spread throughout the globe, taking root mainly in the United States, Australia, and New Zealand. Some of the most notable Chambourcin wines come from Australia's Hunter Valley and New Zealand's Hawke's Bay.
Chambourcin also possesses the unique characteristic of producing a deep-coloured, opaque juice. This trait is typically found in "teinturier" grapes, of which there are few remaining in modern viticulture.
Overall, Chambourcin holds a promising spot in the wine world due to its adaptability and unique qualities. Its resilience, versatility in winemaking, and lovely, bold flavour profiles mean that it is a grape with considerable potential for modern vintners and wine enthusiasts alike.
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