General Description: Colombard is a white grape variety traditionally used in the production of Cognac and Armagnac in France. Over the years, it has also found a niche in producing fresh, crisp white wines, particularly in South Africa and in the Gascony region of France, where it’s a key component in the well-regarded white wines of the area. Colombard wines are appreciated for their acidity and fruity flavours, making them an excellent choice for consumption in their youth. The grape has adapted well to various climates, showing a particular affinity for warmer regions where it can maintain its acidity, contributing to the wine’s freshness and vibrancy.
Primary Flavours:
- Lemon
- Grapefruit
- Green apple
- Tropical fruits
- Floral notes
Taste Profile:
- Sweet-Dry: Dry
- Body: Light to medium body
- Tannins: N/A (as it is a white wine)
- Acidity: High
- ABV range: Typically between 11% to 12.5%
Handling: Colombard is best served chilled, at about 6°C to 8°C, to highlight its refreshing acidity and vibrant fruit flavours. These wines are intended for early drinking, ideally within a few years of their vintage, to enjoy the maximum expression of freshness and aromatic intensity. Colombard is not commonly aged for extended periods, as its appeal lies in its youthful, zesty character.
Food Pairing Suggestions: The high acidity and fresh fruit profile of Colombard make it an excellent companion to a variety of dishes, especially seafood, such as oysters, shrimp, and grilled fish. It also pairs well with salads, light pasta dishes, and chicken, especially when these are prepared with citrus or herb-based sauces. The wine’s crispness makes it a refreshing match for spicy cuisines, like Thai or Vietnamese, where it can balance the heat and complement the flavours.