Colombard (France)
About Colombard
Colombard is a typical blending grape.
It is often found in blends from Bordeaux, California, Australia, and South Africa.
In France it also used for distilling into Brandy (Cognac and Armanac).
Colombard was born in Charentes, the home of Cognac.
In USA the grape is most often called French Colombard.
Colombard in Cognac
In Cognac, Colombard is one of the 3 grapes used to distill Brandy:
- Ugni Blanc
- Folle Blanche
- Colombard
Columbard in Bordeaux
In Bordeaux (France), Colombard is one of the grapes allowed in Bordeaux Blanc.
- Sémillon
- Sauvignon Blanc.
- Muscadelle
- Sauvignon Gris
- Ugni blanc
- Colombard
- Merlot Blanc
- Ondenc
- Mauzac
- Alvarinho
- Petit Manseng
- Liliorila
Columbard in California
In Central Valley in California USA, the grape thrives in the dry climate where it is used to produce fruity blends and sigle grape wines.
Columbard in South Africa
In South Africa, Colombard is used to produce semi-dry white wines.
Columbard in Australia
In Australia, Columbard is used in blends with Sauvignon Blanc and Chenin Blanc.
Columbard in Gascogne
In Gascogne (France), Colombard is destilled into Brandy (Armagnac). It is also one of the grapes allowed in the appellation Côtes de Gascogne. Gascogne grows more Colombard than any other region in France.
Colombard Flavors
Lime, Peach and Grapefruit are typical Colombard Blanc flavors.
 Lime |
 Apple |
 Peach |
 Melon |
Colombard Profile
Colombard alone can produce a very light and acidic wine:
| SUGAR: | Dry (3 g/l) |
| BODY: | Light |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 11.5-13.5% |
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Serving temperature: 8-10°C (46-50°F) |
Colombard Food Pairing
The light, crisp and tart flavors of Colombard make it an excellent choice to pair with seafood. Especially Oysters and Sushi.
It also matches Thai dishes like Green Curry and Chicken Satay.
 Oysters |
 Seafood |
 Shrimps |
 Fish |
 Sushi |
 Thai Soup |
 Chinese |
 Pasta |
Excellent Pairings
Seafood. Grilled Fish.
Clams. Mussels. Ceviche.
Shrimps. Crab. Lobster.
French Cuisine. Asian Cuisine. Thai.
The Ideal Glass for Colombard
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A Tulip Shaped Glass with a slightly smaller bowl can be suitable for various dry white wine styles. 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. It also helps if you hold the glass by the stem! |
Colombard Cheese Pairing
Opt for cheeses with moderate saltiness and creaminess to balance the Colombard's acidity.
Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Colombard.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Mozzarella: Its delicate flavor pairs well with the wine's lightness.
Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Colombard.
Camembert: Similar to Brie but with slightly more earthiness.
Fontina: Its nutty, buttery qualities make a good match.
Semi-Hard Cheeses
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Asiago: Lightly aged Asiago adds a complementary tang to the cheese.
Blue Cheeses (for contrast)
Gorgonzola Dolce: Its mild creaminess contrasts nicely without overpowering the wine.