Chenin Blanc
Pronunciation: –
Synonyms: – Steen(South Africa), Pineau or Pineau de la Loire, Pinot Blanco(in some parts of S. America)
Grown: – Loire, Languedoc(Limoux), South Africa, New Zealand, California, Washington, Australia, Argentina, Canada, Brazil, Uruguay & Mexico, Israel.
Appellations: – Bonnezeaux, Quart de Chaume, Coteaux de Layon, Vouvray, Savennieres, Saumur, Montlouis, Jasnieres(Most Northerly AC)
Images: – Chenin Blanc
History: – At home in the Loire (Anjou- Touraine). Probably originated in the Loire. First record in 845 at Loire Abbey Glanfeuil. Later on in 1445 it seems to have been planted by Thomas Bohler(Lord of Chenonceaux) and his brother Denis Briconnet abbot of Cormery at Mont-Chenin. Probaly where the current name derives from.
Flavours: – Angelica, Greengage – maturing to acacia, honey and quince. sweet/ boytritis versions will exude barleysugar, marzipan & peach.
Food Matches: Light dry style as aperitif, demi-sec withchicken sauces dishes. Sweeter versions are good with acidic puddings, blue cheese, fresh fruit & foie gras.
Misc interest: – Can age gracefully for decades. Seems less susceptible to mutation than other noble grapes. Some Verdelho has been confused with Chenin in old plantings in the Loire.
Viticulture: –
- Very vigorous, will over crop if not careful.
- Difficult to ripen, prone to noble rot.
- Sandy soils give light and attractive young wines-which mature early, clay gives weightier more complex wines and more susceptible to boytritis.
- Limestone gives fine acidity.
- Silex gives vivacious tingling on the tongue.
- To contend the issue of vigour, some use Riparia or Rupestris rootstocks which contain vigour a little.
Vinification: –
Snippet: –
- Chenin makes dry, medium, sweet and sparkling wines, all in Vouvray.
- Possibly reason for many styles in the Loire are the fact that Chenin is tricky.
- Dependant on the years weather prescribes what wines can be made in the Loire. T
- Traditional in Savennieres is to use Acacia or Chestnut barrels.
