Chambourcin is a so called French Hybrid grape variety. These varieties are the result of crossing a European variety with an American vine species.

Chambourcin was bred in France, but it is no longer approved there. It’s virtues are that it thrives in warm humid areas and is disease resistant. For this reason the variety is popular in the coastal regions of New South Wales and Queensland.

The wines have a deep red colour and an aromatic flavour. The wines made from French Hybrid varieties have a reputation for having a distinctive “foxy” flavour. This is much less noticeable in Chambourcin, but is still present in many wines.

The strong flavours of these wines can be matched by flavoursome meat and game dishes, why not try a Chambourcin with grilled kangaroo fillet?

More about Chambourcin in Australia

Learn about Wine the Visual Way

Veal a la American

This veal recipe has just a few carefully chosen added flavours to complement the delicacy of the veal rather than overpower it. Cooking with butter rather than oil allows the meat to brown at a lower temperature. It was contributed by Steve at O’Reilly’s Canungra Valley Vineyards.

Ingredients for 4 people:
* Veal steaks (600g)
* Plain flour (1 cup)
* Butter (2 tbspn)
* Beef or chicken stock (250ml
* French Mustard (1 tbspn)
* Capers (1/3 cup)
* Pouring cream (150ml)
* Juice of one Lemon
Method:

* Cut veal steak across the grain into small 1cm thick slices and bash with meat tenderizer
* Toss meat in flour and shake off excess
* Cook meat lightly in pan using butter (not oil)
* Place cooked meat aside for later
* Heat stock in pan (bring to just below boiling point)
* Add meat to pan
* Stir in tablespoon of mustard
* Add cut capers and lemon juice (de pip)
* Pour in cream, stir and simmer for 5 minutes
* Serve with mashed potato and your favourite vegetables

Wine selection

Steve has selected the Bernard Reserve Chambourcin.

He says:

All these flavours need is a wine of great character and complexity. This Chambourcin was grown on the southern side of our vineyard and harvested in early March 2003. At Canungra we have found Chambourcin to be a very versatile variety. Fermented on skins and pressed at dryness our Bernard Reserve Chambourcin contains lovely earthy tones, rich plum and berry flavours complete with unami characteristics starting at the middle and continuing all the way through to the back palate.

O’Reilly’s Canungra Valley Vineyards is located in the peaceful Canungra Valley, Gold Coast Hinterland, just a 60 minute scenic drive south of Brisbane.