Chambourcin

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Chambourcin is the wine made by fermentation of Chambourcin grapes, which are a hybrid of two vaarieties of French and American grapes. It has a dark color and fruity taste, and is produced in America as well as Australia. The 'foxy' taste that is often found in American wines may or may not be present in the Australian Chambourcins.

 

Origin of Chambourcin and Related Information
Chambourcin wine's origin can be traced back to 1963 when a grape by the same name was produced as a hybrid by Joannes Seyve. The grape is known to be fungus resistant and newer varieties of grapes like Regent have also been produced from this grape.  John Cassegrain was the person who popularized the grapes in Australia.
 

 

Regions Producing Chambourcin Wine
 Chambourcin grapes as well as wine are mostly produced in mid-Atlantic region of North America, as well as some of the humid regions of Australia. In North America, states like New York, New Jersey, North Carolina and Pensylvania are primary regions for it, apart from many others. In Australia, the Chambourcin is found in the coastal regions of New South Wales as well as in the Riverina region.
 

 

Food Pairing for Chambourcin
 Chambourcin wine goes well with lamb, pasta with red sauce, steak and beef dishes,  turkey, veal, and various kinds of spicy foods.