Australian Wine from |
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Chambourcin red wine grape varietyChambourcin
is a French Hybrid red wine grape variety which has only been available since
the 1960s. French hybrids are produced by crossing a variety of the European
grape vine Vitis vinifera with an American vine species. The resulting vines
have higher disease and pest resistance, but the wines produced often have an
unusual or 'foxy' flavour.
The major motivation for producing French Hybrids was to rebuild the European wine industry after the devastation caused by the phylloxera pest.
Now most vineyards are planted on resistant rootstocks as the phylloxera louse attacks the roots rather than the top of the plant.
Chambourcin is perhaps the most successful of the French Hybrids and is certainly the most widely used in Australia.
This
variety is especially resistant to fungal diseases so it is not surprising that
it is most at home in the more humid regions of Coastal NSW and Queensland. John Cassegrain in the Hastings River Region is credited with pioneering this variety in Australia.
Chambourcin wines are deeply coloured and fruity, but tend to finish short. The 'foxy' flavour common to American varieties and hybrids can be detected in some, but not all, Australian Chambourcins.
Some producers use the variety for sparkling reds, and it is also used successfully
for port style wines.
Here are some ideas for food pairing with Chambourcin
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