Is chambourcin wine sweet?
The wine produced from Chambourcin grapes is deep colored and full of an aromatic flavor. Unlike some interspecific hybrid grapes, it does not have any unpleasant hybrid flavors. The grape is used in both a dry style wine and a moderate sugar wine, which has a pleasant sweetness.
What is Chambourcin similar to?
Chambourcin varietal is a newer grape, commercialized in 1963, originally from France and grown today across Pennsylvania. Chambourcin wine is most similar to a Pinot Noir and is typically dryer.
Who makes chambourcin wine?
Joannes Seyve
1. Chambourcin is a French/American hybrid grape that was produced by Joannes Seyve and was available in 1963. 2. The grape was originally produced in France and was popular in Bordeaux and the Loire Valley in the 1970s, but has now found favor primarily in the MidAtlantic and Midwestern U.S.
Is Chambourcin a dry wine?
Noted for evocative herbal aromas and crisp acidity, Chambourcin is typically made in a dry style into full-flavored wines that showcase a wide variety of berries. Although often a varietal wine, it can also be used as a blending grape to add youth, color and fruit flavors to a more ageable wine.
Is chambourcin red or white?
Chambourcin is a relatively new grape — it was commercialized in 1963 — but this French-American hybrid has taken off thanks to its vibrant red color and supple mouthfeel. It is a teinturier, meaning it has red-tinged juice (most red grapes produce clear liquid, with the color coming from the skins).
Do you chill chambourcin?
Lighter reds like chambourcin or merlot are less complex, so are best appreciated just slightly chilled. Full-bodied Cabernets should be served in the 70 degree range. The warmer temperature allows the complexity of intense reds to come through as they are swirled, sipped and savored.
Is chambourcin a red wine?
Chambourcin is used in sparkling red wine production, and is also found as a table wine in both a dry style and one with a moderate residual sugar….Most Popular Chambourcin Wine.
| Wine Name | Stone Hill Winery Chambourcin, Missouri, USA |
|---|---|
| Region | Missouri |
| Popularity | 80,956th |
| Score | 88 |
| Avg Price | $11 |
Should chambourcin be chilled?
Where is chambourcin grown?
‘Chambourcin’ is a V. vinifera hybrid grape. It is commonly grown in the French Loire River Valley and Savoie for Claret-type red wines. It is also grown at some Missouri vineyards.
Is chambourcin served cold?
Do you chill chambourcin wine?
The red juice fermented over the red skins can produce a very strongly flavoured wine. Most red wines are served at cellar between 55 – 58 degrees to bring out the flavour but some Chambourcin wines have such a strong flavour that it is recommended that they be served chilled.
How do you serve chambourcin?
Food Pairings Chambourcin wines are often served with dark chocolate (or desserts made from the chocolate), as the flavours of the wine and chocolate intermingle exceptionally well.
Where was the first Chambourcin wine made in Australia?
In Australia, Chambourcin was first commercially produced by Cassegrain Wines in the Hastings River region of New South Wales. This variety is especially resistant to fungal diseases so the warm maritime climate suits this varietal perfectly.
What kind of flavor does Chambourcin grape have?
In the glass, you can expect flavors of black cherry, red fruit, herbaceous notes, black pepper, and even chocolate. Chambourcin can be a single varietal wine or used in blends as it is often produced in Australia where it is blended with Shiraz.
What foods are good to drink with Chambourcin wine?
Chambourcin wines are best paired with hamburgers, seared steak, or gamey meat like veal or venison. The wines can go well with tomato-based pasta dishes and even dark chocolate, which pairs nicely with semi-sweet versions that still maintain the darker flavors of the wine.
Where is the best place to grow Chambourcin?
Chambourcin is perhaps the most successful of the French Hybrids and is certainly the most widely used in Australia. The area planted to Chambourcin is declining in France, but it is widely grown in Eastern United States and Canada