Chenin Blanc

Pronounced: shenin blonk

History: Chenin Blanc originated in Anjou, south of the Loire Valley in North-Western France and was recognised there as early as the ninth century. It was then introduced to the Loire Valley and later into the Rhône Valley of Eastern France

Description: The wine produced from Chenin Blanc grapes will vary in style according to the soil, climatic and seasonal variations and the winemaker’s treatment. In cool areas the juice is high in acid and alcohol with a full-bodied fruity varietal palate, often leaving residual sugar, which will usually improve with age, developing honey and floral characteristics. When the wine is treated as a dry white wine it will still display fruit characters with an intense palate-as in the white wines of Anjou. When the berries are left on the vines to develop botrytis cinerea, an intense , sweet, viscous dessert wine is produced which will improve considerably with age.

Taste/Aromas: Young dry styles can show green tart apples and pears. Nuttiness is not uncommon. Semi-sweet and sweet styles will be more honeyed but still retain a tight acid structure.

Regions: Western Australia and South Australia

Cellaring: Drink now. With ge develops definite “honeyed” characters.

Food: Oysters, shellfish,grilled or poached fish, Thai, Malaysian, Chines, Cream soups, simple seafoods, veal pork, and Ham