A French Colombard, Chardonnay Blend

Can you get a decent French Chardonnay Blend at this price?...

French Colombard Chardonnay

French Colombard Chardonnay

Colombard is a non-prestigious white grape mostly found in France, but also found in the United States and Israel, where it known as French Colombard. In France it is mostly vinified into Armagnac, a sometimes great cousin of Brandy. This winery has been around since 1897, but their website says nothing about its own history. The Côtes de Gascogne IGP appellation tells you this wine comes from the Midi-Pyrénées in south-west France. The winery isn’t far from the long Côte d’Argent beach. which boasts Europe’s tallest sand dune. The companion wine is a California Central Coast Chardonnay at half again the price.

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Yvon Mau Colombard (75%) Chardonnay (25%) 2012 11.5 % alcohol about $9.

Let’s start by quoting the marketing materials “Tasting Note : Pale straw; delicate citrus, grassy and apple aromas, dry, light bodied with crisp acidity, candied citrus, pear and apple flavours. Serving Suggestion : Serve as an aperitif; scallops with lemongrass; grilled pork; fish or mussels.” And now for my review.

At the first sips this wine offered pleasant if slightly raw acidity and good sweetness. A couple of fiery Japanese Wasabi peas managed to tame the blend’s acidity. A medley of roasted veggies (red peppers, mushrooms, and leeks) over whole wheat penne doused with grated Romano cheese rendered our Gascony friend light and refreshing, offering peppery acidity and a citrusy taste. The side dish of eggplant roasted in its skin and tons of garlic imparted lemon and some honey to the libation. Chocolate strudel thinned the drink but its refreshing acidity remained.

The second meal included barbecued chicken breast and wings. When paired with the white meat the blend offered floral and citrus notes and was fairly long. The wings sharpened this drink’s acidity and sweetened it. Okra stewed in onions, garlic, and ginger lengthened the wine but moderated its acidity. Fruit juice candy for dessert muted Whitey who still remained pleasant and floral.

The final meal kicked off with potato knishes (potatoes and onions in puff pastry) imparting to the blend good acidity with pleasantly sweet lemons. The main dish was beef meatballs in a cabbage, tomato, and onion sauce over brown rice, not a traditional pairing for a white wine. And yet things worked out fairly well. I particularly noted the good combo of the libation and the sauce’s light sweetness. But fresh strawberries took away all traces of taste from my glass.

Final verdict. I would certainly buy this wine again. I chose it as an alternate for my wine club. I will tell them not to pass the strawberries.

Access the companion wine A Central Coast California Chardonnay.

About the Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine websites include
www.theworldwidewine.com    and    http://www.wineinyourdiet.com

Visit his website devoted to italian travel www.travelitalytravel.com

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