Chambourcin
The eastern US and Australia
Deep colour with soft tannin and a herbal, cherry character. A teinturier, so even the flesh is pigmented.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
20-23 Brix
20 - 23
Titratable acidity
7-10 g/L
7 - 10
pH
3.2-3.5
3.2 - 3.5
Juice yield
0.66 L/kg
free run plus a gentle press
Sugar per kilogram
155 g
at 21.5 Brix, the midpoint
Fruit for 23 litres
35 kg
before racking losses
Potential alcohol
11.8-12.9%
from 1.090 fermented dry. A range, because conversion varies by strain
What it punishes
Low sugar in a wet year, which means chaptalisation if you want it above 11%.
Made into
- Dry red
- Rose
Sulphite at this pH
At pH 3.35, protecting a red wine to 0.5 mg/L molecular SO2 takes 18 mg/L of free SO2. Work it out for your own reading.
More hybrid and native
Concord
Eastern North America
15-18 BrixNiagara
Eastern North America
16-19 BrixCatawba
Ohio and the Finger Lakes
22-26 BrixNorton
Missouri and Virginia
24-27 BrixMarquette
Minnesota and the cold north
24-28 BrixFrontenac
Minnesota
20-26 BrixVidal Blanc
Canada and the eastern US
18-21 BrixSeyval Blanc
England and the eastern US