Chambourcin

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Chambourcin
Grape (Vitis)
Chambourcin Grapes on the Vine pre-veraison.jpg
Chambourcin grape before the color change of veraison.
Color of berry skin Red
Species interspecific hybrid grape
Origin France, created by Joannes Seyve

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, North Carolina and southern Illinois. It is also grown in Harrow and Ruthven, Ontario, and in Kelowna, B.C., Canada; several counties in Virginia; Frederick, Washington, Harford, and St. Mary's County, Maryland; Monroe County, Indiana; Daviess County, Kentucky; Greenbrier, Calhoun, Roane, and Mineral counties in West Virginia; Allegan County, Michigan; the Shawnee Hills AVA of southern Illinois; the Yadkin Valley and Haw River Valley of North Carolina; Missouri; south-central Kansas; the Hunter Valley Region of New South Wales and other warm, humid regions in Australia; also in France and Portugal.

References[edit]

  1. ^ Dami, Imed. "INFLUENCE OF CROP LEVEL ON 'CHAMBOURCIN' YIELD, FRUIT QUALITY, AND WINTER HARDINESS" (PDF). The Ohio State University. Retrieved July 6, 2014.