Chambourcin

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Chambourcin is a French/American 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. Chambourcin has a good resistance to fungal disease.

The grape produces a deep coloured wine with a full aromatic flavour, and no unpleasant hybrid flavours.

Chambourcin has also become a favorite of wine growers in the mid-Atlantic region of North America particularly in states like New Jersey, New York, and Pennsylvania. It is also grown in Ontario Canada, Wythe County, Virginia, Floyd County, Virginia, Greenbrier, Calhoun, Roane, and Mineral Counties in West Virginia, Allegan County, Michigan, Southern Illinois, the Yadkin Valley in North Carolina, Eastern Missouri,[1] the Hunter Valley and other warm, humid regions in Australia, and also in France, although it can not be sold as a quality wine in Europe.

In Australia, Chambourcin is often found in smaller wineries, especially on the South East Coast of New South Wales. The wine there has a deep purple colour and produces longer depth than most hybrids and leaves a full-bodied taste on the palate. It is considered a good wine to drink in preference to the sometimes over-spiciness of Australian Shiraz.

Chambourcin is one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.