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Chambourcin is a French-American hybrid grape that’s proved popular among East Coast growers. Hanover winemaker Michael Helton has long been a fan of Chambourcin and his 2005 vintage – aged three years in neutral oak – may be his best effort yet with this grape.

Chambourcin produces a medium-bodied red with lot of fruit and occasionally a peppery spice. The recommended dish is easy to prepare and partners well with the Chambourcin.

Ingredients:

8 ounces of rigatoni (or a similar tube pasta)

½ cup of vodka

16-ounce can of diced tomato

2 Tablespoons butter

1 onion, minced

1 Tablespoon Italian seasoning

1 cup of sliced prosciutto or ham

1 cup of whipping cream

1 cup of grated Parmesan cheese

Two cloves of garlic, minced

Directions:

Boil the rigatoni in water until tender. Drain, set aside.

Melt butter in skillet over medium heat and add onion, garlic and Italian seasonings. Saute until translucent

Add diced tomato and prosciutto (or ham). Simmer about 12 minutes

Add vodka and simmer 4-5 minutes

Add cream and ½ cup of grated Parmesan and simmer 4 minutes

Add rigatoni and stir until sauce coats the pasta

Season with salt and pepper. Sprinkle remaining ½ cup Parmesan cheese over dish and serve.