Chambourcin

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Chambourcin grape before the color change of veraison.

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. Chambourcin is considered a very productive grape with crop yields reported ranging from 11.1 tons per hectare to 17.3 tons per hectare in a study performed by Ohio State University.[1]

Chambourcin wine[edit]

Chambourcin wine from the New South Wales region of Australia.

The grape produces a deep-colored and aromatic wine. It can be made into a dry style or one with a moderate residual sugar level. Chambourcin is a teinturier, a grape whose juice is pink or red rather than clear like most red vitis vinifera cultivars.

Wine regions[edit]

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; several counties in Virginia; Frederick County, Maryland, Harford County, Maryland 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; eastern Missouri; south-central Kansas; the Hunter Region and other warm, humid regions in Australia; and also in France and Portugal.

References[edit]