Colombard Grape variety guide: history, French regions, taste & food pairing
Colombard is a crisp, fruity white grape of western France, historically distilled into Cognac and Armagnac and today the star of the lively, aromatic whites of Côtes de Gascogne.
Learn more about Colombard
History & origins
Colombard originated in the Charente region and is a natural cross of Gouais Blanc and Chenin Blanc. For centuries it was used mainly for brandy, until phylloxera and later the rise of Ugni Blanc reduced its role in Cognac. From the 1980s, Gascon producers began making fresh, fruit-forward still wines from it, a style that became a great success. It is also widely planted in California and South Africa.
French regions & appellations
IGP Côtes de Gascogne (often blended with Ugni Blanc, Gros Manseng and Sauvignon Blanc), Cognac, Armagnac, Bordeaux Blanc and Blaye.
Taste profile
Light-bodied with high acidity, showing lime, grapefruit, green apple, passion fruit, guava, white flowers and a refreshing, slightly herbal finish.
Food pairing
A versatile aperitif wine for tapas, oysters, shrimp, grilled fish, sushi, Thai salads, chicken skewers, goat cheese and summer picnics.
Where Colombard grows in France
Wine regions: Bordeaux, Cognac, Sud-Ouest
Appellations: Côtes de Gascogne, IGP Atlantique, Pineau des Charentes