Colombard Chardonnay (France)
Colombard is a blending grape in many white wines.
Blended with Chardonnay it can produce mouth-watering, light, and crispy wines.
Colombard Chardonnay Flavors
Citrus, Apple, Peach, and Tropical Fruit are typical Colombard Chardonnay flavors.
 Citrus |
 Apple |
 Peach |
 Melon |
Colombard Chardonnay Profile
Colombard Chardonnay is known to be light and fruity:
| SUGAR: | Dry 3g/l |
| BODY: | Light |
| FRUIT: | Medium Plus |
| ACIDITY: | Medium - Full |
| ALCOHOL: | 11-12% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Colombard Chardonnay Food Pairing
Colombard Chardonnay pairs best with Fish, Seafood, White Meat, and Vegetables.
 Aperitif |
 Vegetables |
 Fish |
 Seafood |
 Shrimps |
 Lobster |
 Chicken |
 Chili |
Excellent Pairings
Vegetables and Green Salad (with Vinegar).
Squid. Fish Soup. Fish Pie.
Clams. Mussels. Shrimps. Crab. Lobster.
Salmon. Gravlax. Sushi. Sashimi.
French Cuisine. Asian Cuisine. Thai.
Cheeses
Aged Cheese.
Goat. Sheep. Feta. Gouda.
The Ideal Glass for Colombard Chardonnay
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The Sauvignon Blanc glass is smaller than a Chardonnay glass. It has a more narrow bowl to concentrate the crisp and citrusy aromas characteristic of zesty and fruity white wines. |
Colombard Chardonnay Cheese Pairing
Opt for cheeses with moderate saltiness and creaminess to balance the Colombard Chardonnay'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 Chardonnay.
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 Chardonnay.
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.