Colombard

Colombard is a variety that was created by crossing Guéblanc and Chenin Blanc in the Charente region of France, where Cognac is produced, and is one of the oldest varieties in the region. It was originally developed as a raw material for Cognac.

Nowadays, cultivation has shifted to the southwest and it is increasingly being used for fresh white wines, as its aromatic potential is being rediscovered.

In France, it is widely grown in the Cognac and Southwest regions, but it has also spread to the United States, South Africa, Israel, Thailand and other countries.

The vines are vigorous and highly productive, with clusters of medium to long clusters of cylindrical shape with broad shoulders, medium sized oval berries, yellowish green in colour. Even when fully ripe, it still has a strong sour taste. Another distinctive feature is that the leaves are yellowish.

It is sensitive to frost and prefers warm Atlantic and Mediterranean climates. It is not very resistant to powdery mildew or grey rot.

It has the aroma of citrus, passion fruit, tropical fruits such as mango and pineapple, and floral aromas. It is also said to be similar in aroma to Sauvignon Blanc and Manseng.

It has a lively, fruity and refreshing taste. It is often blended with Semillon and Sauvignon Blanc, but since it is not suitable for long-term aging, it is recommended to enjoy Colombard wine for its freshness.

With its citrus-like aroma and refreshing taste, it is recommended to pair it with seafood. It goes well with sashimi, carpaccio, and even sushi. It goes well with charcoal-grilled fish in the same way that you squeeze lemon juice over it.