Traminette
Traminette is a white-wine producing hybrid. A cross of Gewurtztraminer and Joannes Seyve 23.416 made by Herb C. Barret of the University of Illinois ca.1965. His intention was to produce a large cluster table grape with the flavor of Gewurztraminer. He sent seed from the cross to the New York State Agricultural Experiment Station at Cornell University in Geneva, NY, one of the major locations in the world for extensive grape research. It was found to have excellent wine quality, combined with good productivity, partial resistance to several fungal diseases and cold hardiness superior to its acclaimed parent, Gewurztraminer, while retaining a similar character. Initially known only as NY65.533.13, it was named Traminette and released for propogation in 1996. Since then Traminette has steadily grown in planting and popularity. Traminette is versatile in that it is vinified from dry to sweet style wines.
Chambourcin
Chambourcin is a French-American interspecific hybrid. Little is known about the exact parentage of Chambourcin. It was developed by Joannes Seyve (remember that name from the Traminette?) in the Loire Valley of France, based on a number of undetermined Native American species and (Albert) Seibel hybrids. Released in the early 1960's, plantings increased steadily in the cool coastal Nantes region of the western Loire Valley in France. It has been planted in North America since the 1970's and is found mostly in the Northeast & Midwest. Chambourcin wines offer expressive herbacious aromas, combined with excellent structure, a result of their thick skins, high tannins and good acidity. Chambourcin is generally vinified in a dry style.
Wine Tasting & Food Pairing
The 5 "S" Method of Wine Tasting
As printed in the "Missouri Wines" 2007 brochure from the Missouri Wine & Grape Board
www.missouriwine.org 1-800-392-WINE
See: Examine the wine's color - straw or golden yellow for a white wine, brick red or deep purple for a red wine, and salmon or bright pink for a blush or rose. The color of the wine can reveal its age. Simply hold your glass up to the light to admire the hue.
Swirl: Swirl the wine in the glass before inhaling the fragrances. Swirling increases the aroma of the wine.
Sniff: After swirling the wine, breathe in the aromas. Depending on the type of wine, you may discover hints of familiar smells - citrus, apples, plums, chocolate, and even floral aromas.
Sip: Take a small sip, roll it around in your mouth to expose it to all the taste buds, and breathe in a little air to once again release the aroma as you taste. Notice the taste and the "texture" - how it feels in your mouth, from light and refreshing to full and robust.
Swallow: Some wines have a lingering "finish" even after you have completed the actual tasting. Is the taste like the smell? Is the body light, medium, or heavy? Does the finish fade out nicely? Like sight and smell, this is another pleasurable bonus from "tasting" wine.
Food Pairing:
Chambourcin
Pair with:
Cheese & Nuts - brie, camembert and walnuts
Meat & Fowl - pork loin, short ribs and sausage
Seafood - grilled swordfish, pasta with red sauce
Veggie & Fruit - mushrooms, figs and applesauce
Herb & Spice - nutmeg, cinnamon and clove
Sauces - mushroom and red sauce
Desserts - chocolate cake and fruit cobbler
Traminette
Pair with full flavored foods with spice or heat, such as Indian, Thai or Mexican fare, or enjoy alone as an apertif. We enjoy Traminette with traditional Szechuan Hot Pot.