Chambourcin

**Chambourcin** is a red French-American hybrid grape, bred in France and now planted mainly across the eastern and midwestern United States, where its resistance to fungal disease makes it valuable in humid climates. **In the glass** — it shows a deep, almost inky ruby-purple, with aromas of dark berries and plum often carrying a leafy, herbal edge; the palate is medium-bodied with moderate, supple tannin and lively acidity. **Where it grows** — it is a workhorse in states like Missouri, Pennsylvania, Illinois and New York, and turns up in Australia and its native France; warmer sites push it toward riper fruit, while cooler ones emphasise its green, savoury side. **At the table** — a natural match for grilled meats and barbecue. **Cellaring** — generally best enjoyed within a few years, though sturdier examples can hold for a while.

Wines

• Cassae — Cassegrain
• Pasta Red — Knapp Winery
• Red Fox — Goose Watch Winery