Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Chambourcin is a French-American interspecific hybrid grape variety used for making wine. Its parentage is uncertain. The hybrid was produced by Joannes Seyve who often used Seibel hybrids produced in the 1860s. The grape has only been available since 1963. Chambourcin has a good resistance to fungal disease. Chambourcin is one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers. The grape produces a deep-colored wine with a full aromatic flavor, and no unpleasant hybrid flavors. It can be made into a dry style or one with a moderate residual sugar level, giving it a pleasant but not overbearing sweetness. Chambourcin wines are often served with dark chocolate (or desserts made from the chocolate), as the flavors of the wine and chocolate intermingle exceptionally well.

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