Colombard is a white grape variety most widely grown in France and California. It is known for its high acidity and is therefore often used as a blending partner to add aditional acidity.

Colombard has thick-skinned, golden-green berries. It has a medium-high to high acidity with aromas of citrus, apples, and pears. Its taste profile is fresh, crisp and fruity.

Colombard is mostly grown in the Southwest of France, particularly in the Languedoc-Roussillon and Bordeaux regions, as well as in California, Texas, Australia, and South Africa. Colombard grapes need a warm climate and well-drained soils for optimal growth. It is a vigorous variety that ripens early and is often harvested in August. Colombard is used to make both still and sparkling wines, and is usually blended with other grapes such as Ugni Blanc, Chardonnay, Sauvignon Blanc or Chenin Blanc. In France, Colombard wines are typically low-alcohol, flowery, and citrusy. In California, they are usually higher in alcohol and have tropical and fruity flavors, as well as pontentially some oak nuances. Colombard wines are best paired with white meats, fish and all types of seafood. They also go well with salads and light appetizers.

Colombard was traditionally only grown for distilling purposes.

These grapes were usually ment for distilling into Cognac and Armagnac respectively.