The white Colombard grape is traditionally used to make an acidic, thin wine for distilling into Cognac and Armagnac. In southwest France, it's also made into a light, soft, fruity table wine that is inexpensive and meant for early drinking. The grape has also adapted well in the hot Central Valley vineyards of California, where it's called French Colombard. In fact, it's one of California's most widely planted grapes. The California version is usually blended with Chenin Blanc to make moderately dry, fruity, and crisp jug wines and inexpensive sparkling wines. Colombard is also popular in warmer climes of Australia and South Africa. Regardless of its origin, most Colombard wines should be drunk young and may start to fade after three or four years.