W3 Wine School

Colombard Blanc (France)

Colombard is a blending grape in many wines.

In France, it is often used in the Brandy production (Cognac and Armanac).

This page is about single grape Columbard White Wine.

Colombard Flavors

Lime, Peach and Grapefruit are typical Colombard Blanc flavors.

Lime
Lime
Apple
Apple
Peach
Peach
Melon
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%
Temperature 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
oysters
Seafood
Seafood
Shrimps
Shrimps
Fish
Fish
Sushi
Sushi
Thai Soup
Thai Soup
Chinese
Chinese
Pasta
Pasta

Excellent Pairings

Clams. Mussels. Shrimps. Crab. Lobster.
French Cuisine. Asian Cuisine. Thai.

The Ideal Glass for Colombard

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.

If You Like Colombard

You May Also Like:

Albariño (Spain)
Alvarinho (Portugal)
Assyrtiko (Greece)
Gavi (Italy)
Grechetto (Italy)
Greco di Tufo (Italy)
Moschofilero (Greece)
Pinot Bianco (Italy)
Sylvaner (France)
Riesling Dry (Germany)
Trebbiano (Italy)
Ugni Blanc (France)
Weissburgunder (Germany)

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