Chambourcin vs Cynthiana

Cynthiana is fuller and more acidic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Chambourcin

Red · France, created by Joannes Seyve

dark, fruity and freshly structured

Cynthiana

Red · United States

dark, tart, American native

Bone dry
Sweetness: Bone dry; Medium
Body: Full; Medium
Tannin: Medium; High
Acidity: Very high; 11.5 to 14%
Alcohol: 12.5 to 14%; 14 to 17 °C
Serve at: 15 to 17 °C; none listed
Regions: Missouri USA

Only Chambourcin

Pasta with meat sauce

Both pair with

Barbecue and smoked meat
Burgers

Only Cynthiana

Stews and braises
Hard and aged cheese

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Chambourcin and Cynthiana pages.