Page 94 - WINE DINE AND TRAVEL SUMMER 2025 THAILAND

wine is typically pale straw yellow when wine when made (bad or mediocre wines
young and dry. As it matures, or when
crafted into sweeter, more concentrated
styles, the color deepens, evolving into a
rich golden hue, often signaling a wine of
greater complexity and depth, and possi-
ble oak aging. In sparklers, colors range
from pale straw gold to mid gold, with
bubbles from secondary fermentation. The
size of the bubbles can vary, too, from tiny
dancing bubbles in the better wines to
larger bubbles in the bulk wines.
Chenin Blanc creates a wide range of
nose and palate impressions based on its
appellation, climate, age of the vines,
ripeness, winemaking techniques, and wine
category.
Aromas – A Symphony of Scents
When young and crafted in a dry style,
the Chenin Blanc nose can have a range of
aromas including crisp green apple, ripe
pear, and hints of quince. Secondary aro-
mas can add a dash of citrus, such as
lemon or grapefruit. Some wines have flo-
ral undertones of honeysuckle or
chamomile for those made in a riper style
from warmer climates. Old world wines
from France can show a dash or two of
minerality.
In off-dry styles, the aromatic spec-
trum expands. The pear and yellow apple
aromas seem riper and more intense.
Some add hints of tropical fruit like pas-
sionfruit or melon. Sweet and botrytized
Chenin Blancs can be incredibly complex,
with various aromas including wine lees,
caramel, dried fruits, honey, apricot, and
ginger.
Sparklers range from dry (Brut) to
sweet (Demi-Sec) and have a range of
aromas and flavors, including tart pear,
green apple, and quince. They also often
have a nutty or yeasty complexity from
traditional production methods (Champ-
enoise).
Chenin Blanc can have aging potential,
depending, as always, on the quality of the
94 WINE DINE & TRAVEL MAGAZINE SUMMER 2025
don’t improve with age!) and develop a
range of distinctive secondary aromas.
These can include almonds, hazelnuts,
vanilla, and brioche.
Palate – Acidity as Its Backbone
No matter the style, Chenin Blanc typi-
cally has a distinctive, crisp acidity. This
makes it a good choice for blind tastings
to contrast and compare with other white
varietals.
In dry styles, the acidity titillates the
tongue. Classic wines have hints of citrus,
green apples, and quince, with a long, crisp
finish—an excellent match for fish, shell-
fish, and chicken dishes.
For off-dry styles, the high acidity is
balanced with higher levels of residual
sugar, creating a complex finish and depth
that matches Asian cuisine and other foods
with a light spiciness, such as curry dishes.
The sweet styles, often crafted from
grapes affected by noble rot (botrytis
cinerea), are similar to the wines of
Sauternes. These unctuous wines go well
with desserts, foie gras, and ripe cheeses,
including blue and Epoisses.
Finally, sparkling Chenin Blancs, partic-
ularly the Crémant de Loire, are a lower-
priced alternative to the wines of Cham-
pagne. The wines range from Brut (dry) to
Demi-sec (off-dry), and typically have a
distinct yeasty nose, followed by stone
fruit, citrus, and hazelnuts. They are tasty
as an aperitif, with some fish dishes, such
as salmon, after dinner, or just sipping
with appetizers during a summer after-
noon.
The French Connection: Chenin Blanc's
Ancestral Home
To develop a benchmark for Chenin
Blanc, try tasting wines from its birthplace:
the Loire Valley of France. For centuries,
this cool-climate region has been known
for the range of styles from its different
appellations. Vouvray and Montlouis pro-
duce still wines ranging from dry (sec) to