Short Ribs + Chambourcin

While I made the short ribs in our Foeder Crafters epiode with Norton, I paired the dish with an incredible unoaked estate Chambourcin from Robller Vineyard. Chambourcin is the newest addition to the award-winning winery’s list this unoaked version is dry, well-balanced and fruit-driven. To achieve this outcome, they incorporate winemaking techniques designed to extract fruit character and build body and balance without the heavier tannin typically found in barrel-aged red wines.

Chambourcin is a red French-American hybrid grape that competes for one of the world’s most popular hybrid grape varieties. It is known for its rich color that adds depth to many red blends. It is known as a teinturier grape (from the French word for “dye”) which is known for producing dark juice, rather than clear. Chambourcin is celebrated during the month of November.

  • Pronunciation: sham-bor-san

  • Acres in Missouri: 11.5% - 195.5 acres

  • Flavors or tasting notes: The nose will often pick up notes of cherry and a light oak while it will taste earthy on the palate with strong notes of dark cherry.

  • Taste profile: Smooth, medium-bodied wine with soft and subtle tannins

  • Ideal serving temperature: 65°F to cellar temperature

  • Food pairings: Pork loin, burgers, short ribs, red sauce, mushrooms, applesauce, strawberries, figs, brie, camembert, walnuts, cobbler, chocolate cake

Catherine Neville