Chambourcin
Basics:	French-American hybrid with French Rhone origins. Requires a long growing season, often ripening in mid-October.
Grower   Comments: (by County)	ANNE ARUNDEL: Does very well, holds acidity and pH even in hot climate ANNE ARUNDEL: Newly planted, but seems to be doing OK. Only the second year. BALTIMORE: Nice wine grape CALVERT: It does about the best of all. CALVERT: Easy to grow, easy to trellis and plenty of demand CARROLL: Does not grow well in clay soil CARROLL: Easy to overcrop; otherwise, nice fruit CARROLL: Easy, good color, little problems HARFORD: Canot say enough about this grape, but recommend that the vines are grafted if you want them around for the long term. MONTGOMERY: Chambourcin are fairly easy to grow and hearty and make excellent wine. ST. MARY'S: Grows well and makes good quality wine; has a tendency to overcrop.
Growing   Recommendations:	May be vulnerable to Crown-gall disease. Reported to have good resistance to fungal diseases. Fruit clusters require proper thining. Do not use sulfur.
Winery   Considerations:	Used to make quality red wines with spicy aromas, fruity flavors and some herbaceousness. Somewhat low in tannins so can benefit from extended skin contact during fermentation. Intense dark wine with peppery flavors. Good as a "coloring agent" when blended with other wines.