Chenin Blanc
usually called Amarone
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How to use a Chenin Blanc with Food
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Though often underestimated, Chenin Blanc can be a sublime selection for a meal. Off-dry styles of Chenin Blanc match well with recipes that are either piquant or slightly sweet.
Chenin Blanc is a light white that tends to taste of apples, pears, tropical fruits. It tends to be dry to semi-dry, and goes well with chicken, seafood, and fish. Bone-dry interpretations such as the pungent and powerful Savennières from France can penetrate a dish's richness and offer fresh balance in the mouth (i.e., make it taste even better).
Its flavor and easy drinkability make it a great selection for outdoor meals and picnic food. It's also a delightful candidate for many cold composed salads and lighter pasta and rice dishes. It can age for 2-5 years.
History and Characteristics
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The Chenin Blanc grape is best known for its use in the Loire Valley of France. There, it is used to make Vouvray. It is also planted in the Central Valley area of California. Chenin Blanc is a white grape that produces crisp, balanced wine that ages well. The Loire Valley surrounds the longest river in France, and encompasses the most appellations in any classical wine region. Near its eastern edge lies the city of Tours, and just to its east, the town of Vouvray. Vouvray is well known for its white Chenin Blanc wine, named aptly "Vouvray". These wines are 100% chenin blanc.
A Chenin Blanc can be affected strongly by terroir, or the composition of the soil the grape is grown in. Those from clay soil might tend towards a fruity flavor, while those made on perruches (flinty clay) soil might taste more of minerals. Vouvray is typically drunk young, within 6 months of bottling, around 3 years from when the grapes are picked. However, fine years of Vouvray have been known to last up to 100 years in excellent condition.