Making Chambourcin Wine: Tips from the Pros

Developed commercially 50 years ago, Chambourcin is a versatile grape that is most prevalently grown in the Mid-Atlantic. Producing deep red colors and strong aromas, Chambourcin grapes are used either to stand-alone or in blended wines that run the gamut from dinner wines to dessert wines to sparkling wines. Rick Hall joined Chateau Morrisette in Floyd, Virginia, as a production worker in 2000 and became Winemaker in 2008. He has degrees in Biological Science from Virginia Tech and Culinary Arts from Johnson and Wales University. Rick believes winemaking is best practiced as a passionate fusion of art and science. With a background in both areas, he draws from his experience in the culinary arts and strives to create wines that are at home with a variety of cuisines. Chambourcin is a fairly unique wine grape variety that generally makes dramatically dark red wines, almost purple in color, while having only a moderate amount of tannins. The mild complement of tannins makes Chambourcin a very approachable red wine for folks who generally prefer white wines. Chambourcin wines are generally very rich