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White grape

Chenin Blanc

Also known as Chenin · Steen

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A versatile Loire variety whose persistent acidity can support dry, sparkling and sweet wines. Apple and quince can develop towards wax and honey with age.

Three clues to explore

01

Apple and orchard fruit

02

Acidity through the finish

03

Honey does not establish sweetness

Aromatic palette

AppleQuinceHoneyDried fruitPear

Read the structure.

acidityHigh
LowHigh
tanninLow
LowHigh
bodyLight – Full
LightFull
alcoholLow – High
LowHigh

What could you confuse it with?

Can resemble mature Chardonnay, Pinot Gris or Rhône whites. Compare acid persistence, alcohol warmth and actual sweetness before relying on honey or wax.

Origins & family

Origin

Loire Valley, probably Anjou.

In the vineyard

Early budbreak exposes Chenin to spring frost. It is vigorous and fertile, so crop balance matters; compact fruit and susceptibility to grey rot require close attention around harvest.

Growing season

Early budbreak exposes the crop to spring frost; a long ripening period preserves a useful balance of sugar and acidity.

Vineyard sensitivities

Grey rot, powdery mildew and trunk diseases require attention. Heat and excessive vigour also affect balance.

Site & soils

Loire limestone and schist support different regional expressions. Soil fertility affects yield, while a long season supports both dry and sweet styles.

Regional expressions

France

Vouvray

Still dry, off-dry and sweet wines alongside sparkling styles; orchard fruit often becomes waxier with age.

Structure

Acidity remains a central feature, even beneath residual sugar.

At the table

Check the producer’s sweetness description; serve sweet bottles cooler than concentrated dry wines.

Explore Vouvray
France

Savennières

Dry Chenin often combines quince, savoury breadth and a firm youthful finish.

Structure

Medium to full body with pronounced acidity and sometimes phenolic grip.

At the table

A broad white-wine glass and gentle aeration can help a young, closed bottle.

Explore Savennières
France

Coteaux du Layon

Sweet Chenin shaped by late picking and, in suitable years, noble rot.

Structure

Concentrated sweetness balanced by high acidity; alcohol varies.

At the table

Small pours at 8–10°C; match dessert sweetness.

Explore Coteaux du Layon
South Africa

Swartland

Dry styles range from fresh orchard fruit to concentrated, lees-aged wines and Chenin-led blends.

Structure

Often broader than lean Loire examples, while retaining useful freshness.

At the table

Serve the textured styles at 11–13°C with substantial food.

Explore Swartland
New Zealand

Gisborne

Millton Te Arai Chenin Blanc 2020 comes from Te Arai Vineyard in Manutuke, Gisborne.

Structure

A precise Chenin alternative in a region better known for Chardonnay; do not infer residual sugar solely from variety.

At the table

Use the bottle’s actual sweetness and acidity when matching food.

Explore Gisborne
South Africa

Citrusdal Mountain

Higher sites provide a contrast to warm river-floor Chenin.

Structure

Alheit Huilkrans 2023 comes from Oudam farm in Skurfberg and carries WO Citrusdal Mountain.

At the table

A textured white can suit richer food; keep the specific origin attached to the wine.

Explore Citrusdal Mountain

Cellar & service

Winemaking & development

Picking date and successive harvest passes can separate sparkling, dry and sweet styles. Lees ageing and oak add texture; noble rot changes concentration and aroma. A rich palate does not automatically imply residual sugar.

Service & ageing

Start fresh dry wines around 9–11°C and richer examples around 11–13°C. Confirm sweetness before recommending. Taste a mature bottle before deciding on aeration.

Pairing logic

Try dry styles with pork, roast squash or fish in butter sauce; off-dry examples with gently spiced dishes; sweet styles with blue cheese or fruit desserts of matching sweetness.