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Requested Recipe:

CHAMBOURCIN WINE


"I'm in desperate need of a recipe using Chambourcin grapes. I want to finish it off
to a medium sweet. Can you get me started?"
Jim Orzech, Danielsville, PA




CHAMBOURCIN


French hybrid with Rhone origins, available since 1963. Also known as Joannes Seyve 26205, this late-ripening grape requires a long growing season and is somewhat winter-hardy (to -5 degrees F.). It has low tannins but deep color, good aroma and no foxiness. It is reportedly a good blending grape, but can also stand well on its own.


Chambourcin Wine
(recipe for 5 gallons)

Pick grapes when fully ripe, discarding any spoiled or underripe grapes from clusters. Crush and destem, add pectic enzyme and ¼ tsp potassium metabisulfite to the crush, and stir with wooden paddle. Cover and set aside overnight. Adjust acid and sugar if required and stir in yeast nutrient, Oak-Mor and activated yeast. Recover primary and punch down cap twice daily during primary fermentation. When free sulfur drops below 15 ppm (10 ppm is better), inoculate with malo-lactic culture. When specific gravity drops to 1.000, strain solids into press and extract remaining juice. Transfer wine to secondary and attach airlock. After 1 month, rack to sanitized carboy. Monitor MLF with paper chromatography and rack again when completed, adding ¼ tsp potassium metabisulfite at racking. Conduct two more rackings, 6 weeks apart, adding ¼ tsp potassium metabisulfite after last (4th) racking. Wine should clear on its own. If not, let sit another 6 weeks, rack, stabilize, and wait another wait 30 days. Sweeten wine to 1.002-1.006 according to taste, then bottle. Cellar approximately 6 months before tasting, depending on your self-control. [Author's own recipe]

My thanks to Jim Orzech of Danielsville, PA for his request.


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This page was updated September 29th, 2003

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