There's a local winery here in Indiana that's making great red and rose Chambourcin wines. The grape can have decent tannin, it was certainly there in the bottle I tried. Definitely try a rose if you can--very acidic and refreshing, and since Chambourcin is a teinturier, it can be made without skin contact!
We agree with you, Madeline - Chambourcin does make great wine! Thanks for the wonderful review and highlighting our history! YES, we are now all hungry for a Philly Cheesesteak with a glass of Chambourcin :)
I live in Northern California so I'm very spoiled with wine, so this was amazing! What a super neat direction for wine. I love that humans are constantly finding new ways to interact and create wine!
When you can, if you have not already, I’d love to get your take on the Stone Hill Norton. I’ve blown some wine professionals away with the grape, of which they were unaware, and they were very impressed with the wine. Thank you and I love your videos. Keep up the great work.
I'm saving a bottle of east Texas Merlot v. 2012 that will christen my new Riedel fancy wine glass. Last night I had some east Texas Syrah v. 2014 and loved it. I used to live in MO so I know what winery you're speaking of, Mad. I plan on ordering a bottle next month. Love the vids!
I had some Norton and Chambourcin from Stone Hill when I lived in Kansas and was really impressed. The Norton was exceptional! I'm so glad they are getting some press here on Wine Folly!!
I've had chambourcin, norton, and chardonel from Missouri, and some of them were not so great, and some were pretty good and I was happy to drink them. At a lot of tasting rooms in MO, the winemaker will be doing the pouring, and usually they're really happy to meet someone who enjoys dry wine and not the super sweet blackberry stuff that most of their customers want (not that there's anything wrong with that either!)
That is a completely opposite description of chambourcin produced in my area, where it is considered a sweet wine. I live on the Eastern Shore of Maryland. I will need to get a bottle of this and try it out.
Speaking of hybrid varietals, you could do a video on ice wine. To my knowledge, it generally is made from hybrids such as Seyval. You could even compare old-world (meaning Germany, in this case) ice wines to their new-world (Canada and the US) counterparts.
Nice little video, all those wines made in the south out of hybrids are interesting. We've yet to taste exceptional examples but it's cool that they are trying!
Have had Chambourcin and other hybrid grapes because I live in Northern NY. Various universities such as Cornell and Minnesota are doing really interesting things with grape hybridization for cold climates. Would love to hear/see more of your takes on them.
You need to come explore Virginia wineries! Lots of Chambourcin here, as well as Petit Verdot, Tannat, Cab Franc, and Norton! Also Viognier, Chardonnay, Petit Manseng, and so much more!
Pretty cool to see east coast varietals being talked about! Overall I tend more towards central/northeastern white wines, but I think that this is one red varietal that can do well in the cooler, wetter climate that dominates the northeast. I'm also glad to see more wineries experimenting with dry expressions, at least in the Lehigh valley PA where I live. While I know Concord is their main moneymaker, I think PA could develop dry rieslings and sparkling wines to rival new York at the very least.
Would be grateful if I could try Chambourcin. Sounds like the nose is a bit Syrah like, but the lack of tannins on the palate would probably disappoint me.
maybe it's a west coast thing but nobody ever calls it a Philly cheesesteak sandwich....it's just a Cheesesteak...maybe a Philly Cheesesteak but never with "sandwich" at the end...lol
Stone Hill and St. James are not good representations of Missouri wine in my opinion. Wineries such as Nobelis, Balducci, and Defiance Ridge are far better at showcasing midwest varietals such as Chambourcin, Norton, Tramminette, and Vingoles. They may not be Napa valley Cabs and Pinos but they are still excellent explorations into the realms of unique hybrids.
The problem with Midwestern wines is that those which are drinkable - I can't bring myself to call them "good" - are not cheap. Many are in the $15-$20 range, and none of them are as good as a $5 bottle of Barefoot or Yellowtail. More of a novelty than anything else. I actually know some people who own vineyards in southern Illinois. I went to a high school reunion a few years back, and we had a reception at one of the wineries. I tasted several wines, and they were really bad. Then I tasted a Riesling which was passable, and was impressed. I asked the owner how he managed to grow Riesling in that climate, and he said, "Oh, we buy the grapes from California and process them here."
Interesting feedback! Hard truth moment: So, I consider $15 to be affordable for decent wine. $5 is bargain basement - they taste really manipulated to me. Huh. Idea! Maybe that's the next tasting we should do? Thanks for your comment!
@@Winefolly I consider $15 wines affordable as well. My categories are a) Under $10: cheap b) $10 - $25: affordable c) $25 - $100: special occasion, and d) $100+: that sucker had better be something special!
I grew up in the St. Louis area and that's my impression as well - to get a decent Missouri wine you're paying $20+, but I can get a much more enjoyable and more balanced CdR for $15. It's not that they're bad wines; they're just surprisingly bad values.
MGTOW_ Beto hey ouch! Of course, I have to assume your joking. We also are in charge of mothering people like you! 😉 go tell your mom sorry. And, thanks for the comment!! 😀
Have had Chambourcin and other hybrid grapes because I live in Northern NY. Various universities such as Cornell and Minnesota are doing really interesting things with grape hybridization for cold climates. Would love to hear/see more of your takes on them.
My favorite person! and not just because she's promoting Missouri Wine
I just bought a bottle of Stone Hill Chambourcin this evening. I can’t wait to try it!
I live in Missouri and Stone Hill is by far the best winery in the state, imo.
YOU HAVE TO LOVE HER REGARDLESS! She is so passionate about wine its almoust rarely seen in the wine world!
There's a local winery here in Indiana that's making great red and rose Chambourcin wines. The grape can have decent tannin, it was certainly there in the bottle I tried. Definitely try a rose if you can--very acidic and refreshing, and since Chambourcin is a teinturier, it can be made without skin contact!
Good info, considering that I'm picking up 5 Gallons of Chambourcin Juice to make wine today in The Carolinas! Thanks!
We agree with you, Madeline - Chambourcin does make great wine! Thanks for the wonderful review and highlighting our history! YES, we are now all hungry for a Philly Cheesesteak with a glass of Chambourcin :)
Stone Hill - the midwest has potential, if keep pushing for natural quality, it will get there. Thanks for the effort!
This actually stokes the fires of my dream of having a tv show or vlog that tours each state to try local wines
I live in Northern California so I'm very spoiled with wine, so this was amazing! What a super neat direction for wine. I love that humans are constantly finding new ways to interact and create wine!
When you can, if you have not already, I’d love to get your take on the Stone Hill Norton. I’ve blown some wine professionals away with the grape, of which they were unaware, and they were very impressed with the wine. Thank you and I love your videos. Keep up the great work.
I'm saving a bottle of east Texas Merlot v. 2012 that will christen my new Riedel fancy wine glass. Last night I had some east Texas Syrah v. 2014 and loved it.
I used to live in MO so I know what winery you're speaking of, Mad. I plan on ordering a bottle next month. Love the vids!
I had some Norton and Chambourcin from Stone Hill when I lived in Kansas and was really impressed. The Norton was exceptional! I'm so glad they are getting some press here on Wine Folly!!
That was really really interesting!. I'd never heard about the Missouri wine story. I'd like to try that stuff one day.
Great research as always :-)
I've had chambourcin, norton, and chardonel from Missouri, and some of them were not so great, and some were pretty good and I was happy to drink them. At a lot of tasting rooms in MO, the winemaker will be doing the pouring, and usually they're really happy to meet someone who enjoys dry wine and not the super sweet blackberry stuff that most of their customers want (not that there's anything wrong with that either!)
Now I have a craving for a Philly Cheesesteak. With a Missouri wine.
That is a completely opposite description of chambourcin produced in my area, where it is considered a sweet wine. I live on the Eastern Shore of Maryland. I will need to get a bottle of this and try it out.
Speaking of hybrid varietals, you could do a video on ice wine. To my knowledge, it generally is made from hybrids such as Seyval. You could even compare old-world (meaning Germany, in this case) ice wines to their new-world (Canada and the US) counterparts.
Thanks again for the stellar information! Looking forward to trying this wine!
I live in Philly so nice.
I have seen this varietal in the Finger Lakes and also at a Tri-State winery near Lake Chataqua.
Ah wow! Finger Lakes have it too? Must check that out, thanks for the rec :D 🍷
Fabulous information Madeline! Chambourcin hasn't been on my radar until this mention. Also: I now *need* a Philly cheesesteak - hehehe 🍷🍷🍷
Nice little video, all those wines made in the south out of hybrids are interesting. We've yet to taste exceptional examples but it's cool that they are trying!
Have had Chambourcin and other hybrid grapes because I live in Northern NY. Various universities such as Cornell and Minnesota are doing really interesting things with grape hybridization for cold climates. Would love to hear/see more of your takes on them.
Great information as always. thanks
You need to come explore Virginia wineries! Lots of Chambourcin here, as well as Petit Verdot, Tannat, Cab Franc, and Norton! Also Viognier, Chardonnay, Petit Manseng, and so much more!
Pretty cool to see east coast varietals being talked about! Overall I tend more towards central/northeastern white wines, but I think that this is one red varietal that can do well in the cooler, wetter climate that dominates the northeast. I'm also glad to see more wineries experimenting with dry expressions, at least in the Lehigh valley PA where I live. While I know Concord is their main moneymaker, I think PA could develop dry rieslings and sparkling wines to rival new York at the very least.
Well that seem interesting. Thanks for sharing 😉
Now do NY Finger Lakes please!
Would be grateful if I could try Chambourcin. Sounds like the nose is a bit Syrah like, but the lack of tannins on the palate would probably disappoint me.
Hmmm, I guess “doesn’t suck” is a compliment to some degree. Lol 😆
I grew up hearing my dad's best compliment ever as "pretty good."
maybe it's a west coast thing but nobody ever calls it a Philly cheesesteak sandwich....it's just a Cheesesteak...maybe a Philly Cheesesteak but never with "sandwich" at the end...lol
Stone Hill and St. James are not good representations of Missouri wine in my opinion. Wineries such as Nobelis, Balducci, and Defiance Ridge are far better at showcasing midwest varietals such as Chambourcin, Norton, Tramminette, and Vingoles. They may not be Napa valley Cabs and Pinos but they are still excellent explorations into the realms of unique hybrids.
Thanks for sharing your picks! Love this!
Yea carnivore!
The problem with Midwestern wines is that those which are drinkable - I can't bring myself to call them "good" - are not cheap. Many are in the $15-$20 range, and none of them are as good as a $5 bottle of Barefoot or Yellowtail. More of a novelty than anything else. I actually know some people who own vineyards in southern Illinois. I went to a high school reunion a few years back, and we had a reception at one of the wineries. I tasted several wines, and they were really bad. Then I tasted a Riesling which was passable, and was impressed. I asked the owner how he managed to grow Riesling in that climate, and he said, "Oh, we buy the grapes from California and process them here."
Interesting feedback! Hard truth moment: So, I consider $15 to be affordable for decent wine. $5 is bargain basement - they taste really manipulated to me. Huh. Idea! Maybe that's the next tasting we should do? Thanks for your comment!
@@Winefolly I consider $15 wines affordable as well. My categories are a) Under $10: cheap b) $10 - $25: affordable c) $25 - $100: special occasion, and d) $100+: that sucker had better be something special!
I grew up in the St. Louis area and that's my impression as well - to get a decent Missouri wine you're paying $20+, but I can get a much more enjoyable and more balanced CdR for $15. It's not that they're bad wines; they're just surprisingly bad values.
Two points: !) Texas has been producing wine since 1650.....JUST SAYIN'! 2) Prohibition is yet-another bad idea from women. Still got a "like" tho!
MGTOW_ Beto hey ouch! Of course, I have to assume your joking. We also are in charge of mothering people like you! 😉 go tell your mom sorry. And, thanks for the comment!! 😀
Have had Chambourcin and other hybrid grapes because I live in Northern NY. Various universities such as Cornell and Minnesota are doing really interesting things with grape hybridization for cold climates. Would love to hear/see more of your takes on them.