Chambourcin grapes can you use them for the table and wine making?

[Shayne Edwards]

Given the acid seen in wine grapes, is this a silly question?

 

[cmason1957]

Chambourcin makes an excellant wine. I usually make 15-20 gallons of it a year. When I think table grapes, I think seedless. It is certainly a wine grape.

 

[salcoco]

I would think that wine grapes are sweeter than table grapes.

 

[ibglowin]

There are a couple wineries here in NM growing it. Here is one making both a table wine as well as a late harvest dessert (port style) wine.

 

[user 36973]

I make a chambourcin wine every year and it makes both a wonderful rose and also a nice barrel-aged dry wine. The acid can run a little high for me since I'm not able to let them hang as long as a I want due to imminent frost in early October, but it doesn't seem to be any more tart than a Barbera or Tempranillo. The grapes usually get to about 21brix at my site.

As a table grape though, I'd give it a pass and reach for a catawba grape. Chambourcin grapes are big but light in flavor.