Cham/bour/cin

 

It's a grape. A French hybrid. Red. Only grown in a few places such as: the Loire, New South Wales, south-west France, and Ontario. Not acutally legally allowed to be put into a wine bottle in France. Was in my glass on Saturday night. Not sure how I feel about it.

There were the textbook aromas of plum and game on the nose, but none of the black cherry stuff and certainly not much intensity; it was pretty tart, acerbic almost on the palate and the fruit just dwindled away. In defense of Chambourcin, it is supposed to be drunk young and fresh and I obviously had this sitting in my wine cellar for way too long. I didn't know! And in defense of Frogpond wines I have been to the vineyard, I have drank their wines and liked them!

I'm sorry Chambourcin, I promise to drink you more promptly next time I have you in my wine cellar.

And I promise I'm going to stop posting pictures of pasta very soon but, in defense of pasta, the tomato and meatballs worked very well to make the wine a refreshing interlude between bites. Thank you Marya, I'm glad to know it's not just me who is craving lotsa meat and wheaty noodles at this point in the year.

Word: French hybrids were created in the late 19th century by crossing North American vine species with the European vinifera species in order to produce hardy, and phylloxera toleran (a louse that transported from the Americas to Europe and almost decimated the wine industry there) vines. Although we have since moved on, French hybrids were the basis of the wine industry in Ontario.

Here's a great piece at The Frugal Oenophile if the French hybrid thing has really got you intrigued.

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