Colombard (France)
Colombard is a nameless blending grape in many wines.
In France it is often used in the Brandy production (Cognac and Armanac).
Typical Flavors
 Apple |
 Peach |
 Melon |
 Almonds |
Apple, Peach and Melon are typical Colombard Blanc flavors.
Hints of Almonds.
Profile
Colombard alone can produce a very light and acidic wine:
| SUGAR | Dry | ||
| BODY | Light | ||
| FRUIT | Medium | ||
| ACIDITY | Medium - Full | ||
| |||
Food Pairing
 Fish |
 Seafood |
 Shrimps |
 Lobster |
 Pasta |
 Rice |
 Chicken |
 Chili |
Colombard is often blended with Chardonnay or Sauvignon Blanc.
These wines are very food friendly, and pairs well with Rich Seafood, Creamy Sauces, Chicken, Asian Cuisine, and Spicy Flavors.
Pairing Suggestions
Excellent Pairing:
Clams. Mussels. Shrimps. Crab. Lobster.
Rich Seafood. Fish Stew. Paella.
Creamy Pasta. Creamy Sauces.
Poultry. Chicken. Turkey.
French Cuisine. Asian Cuisine. Thai.
Cheese:
Aged Cheese.
Comté. Gruyère. Cantal. Bagòss
Parmesan. Grana Padano. Pecorino.
Manchego. Cheddar. Dry Jack.
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The Ideal Glass
A Tulip Shaped glass is the best choice for a dry white wine.
It guides the wine to the center of your mouth, avoiding the sides, where acidity is less pleasant.
A smaller bowl also helps to serve smaller quantities, and keep the wine cold.
Remember to hold the glass by the stem!