of Australia The grape produces a deep-colored and aromatic wine. It can be made into a dry style or one with a moderate residual sugar level. Chambourcin is a
teinturier, a grape whose juice is pink or red rather than clear like most red vitis vinifera cultivars. The red juice fermented over the red skins can produce a very strongly flavoured wine. Most red wines are served at cellar temperature of to bring out the flavour but some Chambourcin wines have such a strong flavour that it is recommended that they be served chilled.
Wine regions Chambourcin has been planted widely in the
mid-Atlantic region of
North America, particularly in such states as
New Jersey,
New York, and
Pennsylvania. It is also grown in
Harrow and
Ruthven, Ontario, and in
Kelowna, B.C.,
Canada; several counties in
Virginia;
Frederick,
Washington,
Harford,
Prince George's County, Maryland,
Calvert County, Maryland, and
St. Mary's County, Maryland;
Kent County, Delaware;
Monroe County, Indiana;
Daviess County, Kentucky; in the
Ohio River Valley AVA Ohio; in the
Lake Erie AVA of
Ohio,
New York, and
Pennsylvania;
Greenbrier,
Calhoun,
Roane, and
Mineral counties in
West Virginia;
Allegan County, Michigan; the
Shawnee Hills AVA of southern
Illinois; the
Yadkin Valley and Haw River Valley of
North Carolina; Western Tennessee in the
Mississippi Delta AVA; Missouri[Augusta AVA] Missouri; south-central
Kansas; Norman
Oklahoma;
New Zealand's
Northland Region; the
Hunter Valley wine region of
New South Wales and other warm, humid regions in
Australia; also in
France and
Portugal. ==References==