Chenin Blanc is a wine not known or loved by the American public, it is cast in a shadow of Chardonnay and Sauvignon Blanc obsessed wine drinkers. This is unfortunate because Chenin Blanc is a lovely wine and very food friendly, and easy to drink.
Chenin Blanc hales from France once again from the Loire Valley region, more specially from Vouvary, Savennieres, Anjou and Samur which is the name you will find on all French bottles for Chenin Blanc. While few winemakers stateside have Chenin vineyards, South Africa (where is it sometimes called Steen) does a very nice job with the grape and is known across the globe for their Chenin. Actually South Africa now has more vineyards with Chenin Blanc grapes than it's homeland in France. The French style of the wine has more of a vanilla, spice, and toasty profile, with the fruit as a background note. They can be aged in stainless steel or oak or both depending on the winemaker. The New World style (everywhere but Europe) stays away from oak entirely, and the flavor profile can be more tropical, crisp, and bright. No matter what the style however, the grape has great acidity which is what makes it a terrific choice with most foods.
The grape has many different looks, from a sweet dessert wine, to a sparkling bubbly, or a bone-dry wine. And put in the wrong hands it can taste either overly sweet, like syrupy candy or flat and lifeless. Your best bets are to go with a French or South African label no matter the style. Or ask a knowledgeable wine person at your local wine shop. Or better yet, read reviews from your favorite blog.
I had the advantage of tasting my Chenin Blanc from Granite Creek vineyards before I cooked with it. I also had a meal put together by the chef behind Block Six Catering, which was also amazing! The second meal I took a risk with my pairing that payed off perfectly! So without further ado here are my tasting notes and menu.
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