A hybrid grape that was quite popular in the 1970s, especially in the French regions of Bordeaux and the Loire Valley. Very resistant to fungal diseases, the Chambourcin can be grown in cooler climates, and when yields are kept low it produces spicy, fragrant red wines that are also rich and concentrated. Strict EEU guidelines against the blending of hybrid wines with that of traditional varieties has kept the Chambourcin from being much more than a table wine in France. Still, it is popular today in Bordeaux as an alternative to the native varietals. Also grown to a small extent in Australia.