Colombard (France)
Colombard is a blending grape in many wines.
In France it is often used in the Brandy production (Cognac and Armanac).
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 3g/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
Clams. Mussels. 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.