First used to make Cognac although not as popular for that purpose as Ugni Blanc and Baco Blanc. The Colombard has a high natual acidity making it a good choice for blends. Prone to rot and powdery mildew, the Colombard was the most widely planted grape in California until the early 1990s where it was often used as a base for jug wines. If given the proper treatment Colombard can produce crisp whites with citrus fruits and a pleasant minerality.
The best Colombards come from the south of France where it is sold as the VDP Côtes de Gascogne. It is also an important varietal in South Africa though decreasingly so.