Chambourcin [shahm-boor-SAN]
red wine hybrid that was introduced in 1963 by Joannes Seyve and that has gained favorable acceptance, particularly in France’s Loire region. Chambourcin produces good-quality, ruby-colored wines that have a reasonably full, slightly herbaceous flavor and aroma. This grape is vinified both as a rosé and a red wine. Chambourcin is also known as Joannes Seyve 26205.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.