The blend of Chardonnay and Colombard gives the blend a unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish. Chardonnay grows very well in most regions of Australia. What may be more appropriate for this grape is to name a few of the proven practitioners.

While the Colombard which is a white wine variety that is used extensively in the Charente region of South Western France, mainly for material to be distilled for Cognac. But it has a wider role in South West France where it is often used for blended wines. It is also quite popular in California and South Africa. In Australia Colombard is the fifth ranking white variety in terms of volume produced, but almost all of the wine is sold as generic cask wine. The attraction of varieties like Colombard is that they are capable of producing heavy crops of grapes. Under these conditions it is inevitable that the resulting wine will lack flavour and body. The exception perhaps is Primo Estate whose La Biondina Colombard is highly regarded. This further reinforces the point that many varieties with a reputation for producing large volumes of ordinary wine, with care and skill in the vineyard and winery, can be capable of producing interesting wines.