First used to make Cognac although not as popular for that purpose as Ugni Blanc. The Colombard grape has a high natual acidity making it a good choice for blends. If given the proper treatment Colombard can produce crisp whites with citrus fruits and a pleasant minerality. The best Colombards come from south west France where it has been "rediscovered" and it is the prime constituent of Vin de Pays des Côtes de Gascogne. It is also an important varietal in South Africa where it somehow lost the "d" on its voyage there, and is often shown as Colombar. Also produces good quality wines in Australia.