Chenin Blanc - Winemaking and Wine Styles

Winemaking and Wine Styles

Wine expert Jancis Robinson has noted that Chenin blanc is probably the world's most versatile grape, being able to produce quality wines of various sweetness, including dessert wines noted for their aging ability, as well as sparkling made according to the méthode champenoise and fortified wines. The grape can distinguish itself as a single varietal wine, or it can add acidity as a blending component. Its ability to be crafted into premium quality wines across a wide spectrum of dry and sweetness levels invites the comparison to German Rieslings, with Robinson noting that in many ways Chenin blanc is France's answer to the German Riesling.

One of the major differences between Old world and New world styles of Chenin blanc is the fermentation temperature. Old World style producers in the Loire tend to ferment their Chenin blanc at higher temperatures, 60-68°F (16-20°C), than New World producers in South Africa and elsewhere, usually fermenting their whites at temperatures around 50-54°F (10-12°C). This is because Old World wine producers tend not to put a premium on the tropical fruit flavors and aromas that come out more vividly with cooler fermentation temperatures. Chenin blanc can accommodate some skin contact and maceration which will allow extraction of phenolic compounds that could add to the complexity of the wine. Two of the aromas that skin contact can bring out is the characteristic greengage and angelica notes of Chenin. The grape's characteristic acidity can be softened by malolactic fermentation, which will give the wine a creamier or "fattier" texture as would a period spent aging on the lees. The use of wood or oak aging is up to each individual producer. Old World producers tend to shy away from the use of new oak barrels which can impart flavors of vanilla, spice, and toastiness; though these notes may be desirable for a New World producer. In Savennières there is a tradition of using acacia and chestnut barrels for aging; though acacia can impart a yellow tint to the wine, and chestnut barrels may add some buttery notes.