Chenin Blanc (Pineau de la Loire, Steen), is from the Loire valley of France. In cool areas the juice is sweet but high in acid with a full-bodied, fruity palate. In the unreliable summers of northern France, the acidity of under ripened grapes was often masked with chaptalisation with unsatisfactory results, whereas now the less ripe grapes are made into popular sparkling wines such as Crémant de Loire which are well-suited to high-acid base wines. The white wines of Anjou, Saumur and Savennieres AOC are perhaps the best expressions of Chenin as a dry wine, having mineral notes of chalk and flint, with flavours of pear, quince and apples. In nearby Vouvray AOC they aim for an off-dry style, developing additional acacia honey and floral characteristics, sometimes with spicy ginger or lime blossom notes. In addition to the more commonly found dry wines, there are beautifully honeyed, botrytis affected dessert wines from Bonnezeaux and Quarts de Chaumes with flavours of ripe pineapple, orange peel, honey, and dried chamomile. South Africa is the most well known wine producing country outside of France using the Chenin Blanc (Steen) variety. Made mostly in a dry style, "old vine" South African Chenin offers many rich, complex wines often with superb, mineral tension and unrivalled texture for the price! Nearly all Chenin Blanc wines are unoaked, but the occasional barrel fermented/oak aged examples can be found which should be consumed alongside a roast chicken or turkey. When paired with foods showing a sweet & sour element, Chenin Blanc comes to the fore, and pork dishes matched with Vouvray are a favourite. Apple based desserts are also wonderful with fully sweet Chenin Blanc wines.
