Chambourcin is a French-American interspecific hybrid grape variety used for making wine. Its parentage is uncertain. The hybrid was produced by Joannes Seyve who often used Seibel hybrids produced in the 1860s. The grape has only been available since 1963; it has a good resistance to fungal disease, and is one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.
The grape produces a deep-colored wine with a full aromatic flavor, and no unpleasant hybrid flavors. It can be made into a dry style or one with a moderate residual sugar level, giving it a pleasant but not overbearing sweetness. Chambourcin wines are often served with dark chocolate (or desserts made from the chocolate), as the flavors of the wine and chocolate intermingle exceptionally well. Chambourcin is a teinturier, a grape whose juice is pink or red rather than clear like most red vitis vinifera cultivars.
Chambourcin has been planted widely in the mid-Atlantic region of North America, particularly in such states as New Jersey, New York, Pennsylvania, and North Carolina. It is also grown in Harrow and Ruthven, Ontario, and in Kelowna, B.C., Canada; Floyd, Wythe, Rockbridge, and Fauquier counties, Virginia; Frederick County, Maryland at Linganore Winecellars, Harford County, Maryland at Fiore Winery and Bordeleau Winery on Maryland's Eastern Shore; Daviess County, Kentucky; Greenbrier, Calhoun, Roane, and Mineral counties in West Virginia; Allegan County, Michigan; the Shawnee Hills AVA of southern Illinois; Monroe County, Indiana; the Yadkin Valley and Haw River Valley of North Carolina; Tontitown Winery, Tontitown, Arkansas; eastern Missouri; south-central Kansas; the Hunter Region and other warm, humid regions in Australia; and also in France and Portugal.
In Australia, Chambourcin was first commercially produced by Cassegrain Wines in the Hastings River region of New South Wales. The warm maritime climate suits this verietal perfectly. 2012 saw the first production of Sparkling Chambourcin from John Cassegrain. That wine has a deep purple colour, has more depth than most hybrids and leaves a full-bodied taste.
d'Arenberg winery in the McLaren Vale region of South Australia has been growing Chambourcin since replanting it's Peppermint Paddock Block in 1989. The fruit harvested from the Peppermint Paddock Block is used to produce a 100% McLaren Vale Chambourcin Sparkling red non-vintage wine.