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Colombard, another name of which is French Colombard, is a white grape which is used in producing light colored wine in fruity flavors. Colombard wine is naturally acidic and is produced in dry and sweet versions. More than in the varietal form, the wine is consumed as a part of a blended drink in combination with other wines, especially jug wines, where it is used as a base owing to its acidity. It was also used in the making of Cognac, though not popularly for the purpose now. The wine comes mainly from Southern France, being purchased under the name of VDP Cotes De Gascogne, by wine enthusiasts. South Africa, where it is known as Columbar, is another major producer of Colombard. The Californian version of the wine was used mostly for the production of jug wines.

The Colombard can be subject to special techniques of production to produce white wine with enhanced crispness and citrus tones with mineral flavoring.

Origin of Colombard Wine
Colombard a member of the Vitis Vinifera species of grapes, regarded as the child of Chenin and Gouais Blanc grape varieties, originated in France. The French regions of Gascony and Charentes specially produced this wine for the production of Armagnac and Cognac.

Serving and Food Pairing Suggestions for Colombard Wines
Colombard wine is best served at 9 degrees Centigrade as an appetizer drink followed by any or a combination of a large range of cheese, fish and vegetables, examples of which are goat cheese, shellfish, fish and asparagus.