Courbu

Courbu is a family of grape varieties used primarily in the production of dry white wines in the Irouléguy and Jurançon regions of South West France, specifically in the Pyrenees foothills. The term often encompasses several distinct but related varieties, most notably Courbu Blanc and Courbu Noir, although Courbu Noir is used much less frequently.

Courbu Blanc is the more prominent variety. It contributes to the aromatic complexity and structure of the regional wines. The grape is known for its ability to retain acidity even in warm climates, resulting in wines that are fresh and balanced. Its flavor profile typically includes notes of citrus, floral aromas (often honeysuckle), and subtle spicy undertones. Courbu Blanc is typically blended with other local grapes like Petit Manseng, Gros Manseng, and Petit Courbu. These blends result in wines that exhibit a range of styles, from dry and crisp to richer and more complex.

Courbu Noir, the red variant, is a much rarer grape and contributes primarily to blending in small quantities. Information on its distinct characteristics is less readily available due to its limited cultivation.