Back to Library

Chenin Blanc

white · Pale intensity · Medium body

Sensory Profile

Appearance

Pale·
pale strawgolddeep amber when sweet/aged

Nose · Medium

Primarygreen applepearquincechamomileyellow plum
Secondaryhoneywet woollanolinbeeswax
Tertiarydried honeyquince pastechamomilemarzipanginger

Palate

applepearquincehoneywet woolchamomile

Structure

Medium

Body

High

Acidity

Dry

Sweetness

Medium

Alcohol

Long

Finish

Regions & Climate

Old World

Loire Valley (Vouvray, Savennières, Montlouis)Saumur

New World

StellenboschSwartlandFranschhoekCentral Valley (California)
Climatecoolmoderatewarm

Winemaking

Fermentation

Versatile fermentation: stainless steel for fresh/sparkling styles, oak barrels for age-worthy dry and sweet wines. Loire producers often use older oak barriques. Fermentation at 14-18°C

Oak

Savennières and top Vouvray sec: barrel-fermented in older French oak (2-5 year old) for 6-12 months. Sweet styles rarely see new oak. South Africa old-vine styles use increasing amounts of older oak for texture

botrytis selection (Vouvray moelleux and Quarts de Chaume) for luscious sweet winestraditional method sparkling (Crémant de Loire, Saumur) — high acidity makes excellent basebâtonnage in barrel-fermented dry styles for creamy mid-palatearrested fermentation or late harvest for demi-sec and moelleux styles

Key Tells

  • •Quince and wet wool/lanolin character is distinctive
  • •High acidity like Riesling but more waxy/honeyed
  • •Incredibly versatile — dry, off-dry, sweet, sparkling
  • •Chamomile and beeswax are reliable markers
  • •More textured (waxy) than Riesling on the mid-palate

Often Confused With

ChardonnayRieslingViognier

Food Pairings

Rillettes and pâté — Loire charcuterie classic; acidity and waxy texture cut through rich pork fat

Tarte Tatin (with demi-sec) — caramelized apple matches honeyed sweetness

Roast pork with apple sauce — fruit character bridges apple, acidity handles fat

Fresh Loire goat cheese (Sainte-Maure) — dry Chenin's acidity matches tangy cheese

Modern

Miso-glazed eggplant — waxy texture and acidity handle umami and charThai green papaya salad — high acidity matches lime, sweetness tames chili

Serving

Temp8-12°C (46-54°F); sparkling at 6-8°C, dry at 10-12°C, sweet at 8-10°C
GlassMedium white wine glass for dry; smaller tulip for sparkling; smaller dessert glass for sweet to concentrate aromatics
DecantDry Savennières benefits from 20-30 minutes breathing. Aged sweet Vouvray (15+ years) benefits from careful decanting for sediment