Chenin Blanc probably is among the most underrated grapes of the worldwide wine scene. The many and too much interpretations of the past contributed to this deprecable noble image, in times when it was generally used for the production of ordinary wines. The excessive use of sulfur dioxide and its high productivity have contributed to the production of huge quantities and pretty ordinary qualities. Indeed wines produced with Chenin Blanc - at least in cases it is properly used - are capable of long period of aging in bottle, so long that they can even compete with Riesling, probably the most longeval white berried grape in the world. Chenin Blanc is a pretty versatile grape, maybe too much, and this quality has negatively contributed to its popularity. Nevertheless in the best interpretations this grape is capable of giving wines with interesting organoleptic qualities, from dry wines to sweet and botrytized ones, and even sparkling wines.

 The name of this grape derives from Mont-Chenin, in the district of Touraine, and it is probably dated back to the fifteenth century. The sure origins of Chenin Blanc are however older than that and there are evidences of this grape in the Anjou area - in the Loire Valley - since 845 AD. The main organoleptic characteristic of Chenin Blanc is acidity - probably second to Riesling only - a thin skin and a pretty high quantity of natural sugar, qualities which make it very suited for the production of sparkling wines and sweet wines, however the grape is also used for the production of dry wines. In favorable conditions, Chenin Blanc is very sensitive to the effects of noble rot - the renowned Botrytis Cinerea - a quality which allows the production of interesting botrytized and moelleux wines, to say it like the French do. In its homeland - Loire Valley - Chenin Blanc is usually called Pineau de la Loire, whereas in South Africa, where Chenin Blanc is the most common white berried grape, is called Steen.

 As already mentioned, the main quality of Chenin Blanc is its natural high acidity, a characteristic this grape is capable of keeping both in cool climate areas and in warm climate ones. However in cool climate areas, such as the Loire Valley when meteorological conditions are not favorable, as well as when it is cultivated with high yields, the acidity tends to excessively prevail without being properly balanced by the other organoleptic qualities. This characteristic is considered interesting in warm climate areas - such as South Africa, the central part of California and Argentina - because it allows to have grapes with optimal levels of acidity even at full ripeness. The quantity of sugar is pretty high as well, a quality which interested producers of the past to make off-dry wines - and most of the times ordinary as well - to which were added high quantities of sulfur dioxide in order to prevent any accidental refermentation in bottle although with deprecable effects on the organoleptic qualities of wine.

	A bunch of Chenin Blanc grape

 The direct consequence of this production system has led many producers in the Loire Valley to uproot their Chenin Blanc vineyards in favor of other varieties, including Cabernet Franc. Nevertheless it is indisputable this grape, when properly used, shows an interesting versatility and, thanks to its acidity, Chenin Blanc is very suited to the production of sparkling wines and ensures optimal balance in sweet wines. Moreover, last but not the least, in white wines - as well as in red wines - acidity also means longevity, a quality Chenin Blanc shares with other very few white berried varieties, such as Riesling. Despite Loire Valley is the homeland of Chenin Blanc, the largest acreage cultivated with this variety are located in South Africa and California. Acreage records apart, Loire Valley remains the area from which are being produced the best wines with this grape and - in particular - in the areas of Vouvray and Touraine.

 Chenin Blanc is a variety which can be adapted to different climates and to different soil types and, in particular, is always capable of ensuring optimal levels of acidity and high yields. These two characteristics are very interesting for the production of bulk wines because even with high yields, Chenin Blanc ensures wines with good acidity. Just like any other grape, even Chenin Blanc prefers specific types of soil and particular climates, in which it is capable of giving extraordinary results. To these conditions it should be added a proper cultural technique for quality production that in Chenin Blanc, as well as for other grapes, must be very low and distant from the concepts of quantitative production. Chenin Blanc is a variety which tends to sprout in advance and to ripe pretty late, a cultural condition which can also be cause of problems in cool climate areas, such as in Loire Valley.

 Chenin Blanc is usually used for the production of monovarietal wines, however it is also frequent, even in the Loire Valley, that to this grape is added a certain quantity of Chardonnay in order to mitigate its excessive acidity. Its thin skin makes it very sensitive to the effects of noble rot, a common and looked for quality in sweet wines. The best examples of Chenin Blanc wines - in every style - are the ones exclusively produced with this grape, however it is good to remember that still today Chenin Blanc is very used for the production of bulk ordinary wines, in which the presence of sulfur dioxide is pretty evident both in the aromas and in the taste. Thanks to its acidity, quality Chenin Blanc wines are very suited to long period of aging that can also be as long as tens of years, such as in case of wines produced in the small area of Savennières, in the Loire Valley.

 The colors of wines produced with Chenin Blanc varies according to the production style. In fact, this grape is used for the production of many different styles of wines, from sparkling wines to sweet and botrytized wines. Moreover, even though this practice is pretty limited with Chenin Blanc, any possible fermentation and aging in cask influences color as well. The spreading of this grape in the world is pretty limited, however climate and ripeness influence its color. Sparkling wines produced with Chenin Blanc show colors from greenish yellow to straw yellow, a color which is also found in dry and off-dry wines. The color of sweet and botrytized wines tend to deeper hues of golden yellow, as well as in dry and off-dry wines produced in warm climate regions. With time, that in Chenin Blanc can also be some tens of years, the evolution of color is similar to other white wines and will show intense golden yellow hues at the top of its aging.

 The aromatic characteristics in Chenin Blanc are strongly influenced by quality, a factor which is however and always true for every grape and for every wine. In case of Chenin Blanc, this premise is probably necessary as this grape is still today widely used for the production of bulk wines because of its high productivity and that however ensures wines with good acidity. In bulk wines aromas are pretty ordinary, almost anonymous, and which can be easily confused with all the other wines of similar quality. Chenin Blanc in order to give its best in aromas, requires quality cultural and enological practices. Wines produced in cool climate areas or with not fully ripe grapes, develop aromas of green apple, lemon, citrus fruit, acacia and, sometimes, melon. Wines produced in warm climate areas or ripe grapes, develop aromas of ripe apple, honey, lemon, peach, quince, apricot, melon and frequently aromas of grape, typical in aromatic varieties.

 Wines produced with Chenin Blanc are pretty suited to long aging in bottle, however it is good to remember this quality exclusively belongs to high quality wines in which the aromatic bouquet improves with time. With time Chenin Blanc wines generally develop aromas of honey, beeswax, musk, lanolin and quince jam. Wines produced with Chenin Blanc grapes affected by Botrytis Cinerea - the noble rot - besides the typical aromas derived from its effects, develop aromas of raisin, marzipan, quince jam, honey and aromas of spices. In wines produced with this grape and fermented or aged in cask - a pretty limited practice with Chenin Blanc and which is sometimes used for sweet or botrytized wines - can be perceived the typical aromas passed from wood to wine, qualities which strongly vary according to the toast level of the cask as well as to the time of aging.

 The main gustatory characteristic of Chenin Blanc is acidity, a pretty strong quality and which strongly contributes to the balance of sweet wines produced with this grape. Acidity is also a quality which makes Chenin Blanc suited to the production of sparkling wines. Its wines usually have medium-high quantity of alcohol, however the most frequent percentage is of about 12.5%. The structure in wines produced with Chenin Blanc is pretty high, to be considered among the most robust in white wines. Chenin Blanc's acidity represents the main gustatory element and this quality is clearly appreciable since the first sip. To balance the high acidity contributes alcohol and, in particular, the sweetness of sweet and botrytized wines. Dry or off-dry Chenin Blanc wines are usually produced with structures from light to full bodied. In light wines crispness will be high, whereas in full bodied wines the higher structure will give a greater vigor to the wine while keeping an appreciable acidity.

 The indisputable homeland of Chenin Blanc is Loire Valley - in France - and in particular in the central area. Wines from Touraine are produced in many styles, from sparkling to sweet. Wines from Savennières are pretty rare, however in the best years here are being produced high quality wines, dry and full bodied, most of the time characterized by mineral and black pepper aromas because of the volcanic soil. In the southern area of the Loire river are found the interesting Coteaux du Layon AC and Coteaux de l'Aubance AC in which are being produced off-dry and sweet wines. The most renowned sweet Chenin Blanc wines produced in the Loire Valley are the ones from Bonnezeaux and Quarts de Chaume - both located in the Coteaux de Layon area - with pretty complex characteristics, most of the times produced with grapes affected by Botrytis Cinerea. Other interesting areas for Chenin Blanc in the Loire Valley are Vouvray and Montlouis. In these areas, because of the limestone soil, are being produced lighter and less bodied wines than the ones produced in the Anjou area.

 Wines from Vouvray and Montlouis are appreciated for their elegance and finesse with very good organoleptic evolution with aging. Wines from Vouvray certainly are among the most famous Chenin Blanc wines from Loire Valley and frequently represent the reference model for other areas outside France in which this grape is cultivated. Chenin Blanc is also found in South Africa - here known as Steen and which represents the most cultivated grape of the country - used for the production of dry, sweet and sparkling wines. In South Africa Chenin Blanc is mainly used for the production of bulk wines, however with this grape are also produced interesting late harvest wines. Chenin Blanc is pretty common in California as well - and in particular in the Central Valley - mainly used for the production of bulk wines, most of the times added with sugar in order to balance the strong acidity. In recent times Californian producers are revaluating this grape in the aim of producing quality wines in the Vouvray style. Marginal productions of Chenin Blanc are also found in Australia and in New Zealand.