Also called Pineau de la Loire, Steen (South Africa).
In the Loire Valley, depending on its terroirs of origin, it offers a wide range of wines. According to the vintage and the proximity of the vineyard to the Loire, it produces excellent dry, semi-dry or sweet white wines and, since the end of the 19th century, sparkling or semi-sparkling wines. Since 1655, Chenin has also been cultivated in South Africa where it has become the emblematic white grape variety of the country. It later spread to California, then to Argentina, Australia and New Zealand. In these temperate climates, it gives warm and alchoholic wines, counterbalanced by the high acidity of the grape variety. With its high acidity bringing freshness to the wine, it provides magnificent dry white wine vintages, like the Savennières, including the famous Coulée de Serrant, the one and only estate to have the monopoly of the AOC. Having an early budburst (bud development), it is very sensitive to noble rot, the fungus botrytis Cinerea, creating a gorgeous sugar in the grapes resulting in sweet, mellow or syrupy wines. Wines of incredible complexity, to be drunk after up to 5 or 10 years, even 20 or 40 years for the sweet wines.
Anjou / Savennières / Saumur / Vouvray
Montlouis sur Loire / Jasnières
Bonnezeaux / Coteaux-du-Layon / Quarts-de-Chaume / Vouvray / Montlouis sur Loire / Coteaux de l’Aubance
Vegetable terrine, quiche, grilled or creamed fish. Grilled poultry, cheese soufflé, asparagus, artichokes.
Foie gras, sweet and sour Asian cuisine. Blue-veined cheeses. Yellow or white fruit desserts (tarte tatin, crumble, compote...).
One half of a successful Aperitif