Italian... Chambourcin's great acidity is happiest with good olive oil, and its rich dark fruit characters marry well with spicy tomato based sauces. It's possibly one of the best pizza wines to boot. Chambourcin also has a slight gamey character which I've found can go well with kangaroo, venison, chevon, wild pig...
I've always thought of Chambourcin as having a slight vegetal streak that picks up herb and spice characters. Have you thought of trying it with spicy pork sausages? Something with plenty of garlic and a bit of heat but not too much.
Alternatively something like pizza with olives, mushrooms and capsicum, prosciutto 
(and maybe a mystery anchovy or two)
