Chenin Blanc is perhaps the most versatile grape out there. While it is often used as a blending grape because of its high acidity, on its own it can be transformed into sparkling, desert, or a relatively dry white wine. It traces its roots to the Loire Valley in France. Remember the French name their wines by region and not grape. Vouvray from France is made from Chenin Blanc.
The U.S. has not really embraced Chenin Blanc, which is a shame. I am sure there are more, but the Dry Creek Vineyard offering is the only one I have encountered. South Africa on the other hand is nuts for the stuff. Over 20% of their vineyards are devoted to Chenin Blanc. Originally it was called Steen, and a few vintners still use that name. It is the same grape.
The 2008 Mulderbosch Chenin Blanc is a good representative of the South African style. It is consider off-dry, but I did not detect any sugar. I would call it dead center on the sweetness scale. It is a pale yellow in the glass. The nose is pretty light, but there is a whiff of pineapple and nutmeg. The overall effect is very clean and refreshing. It has a bit of heft for a white – not wimpy. Upon tasting I really did not get the pineapple from the nose. Rather it was more peaches and melon. The finish was definitely anise. Quite nice.
We had the Mulderbosch Chenin Blanc with salmon last night. The pairing was not bad, but I would not call it memorable. I think it might be best served with cheese.
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Mulderbosch’s presence is becoming largely recognized in the US market, and well deserved. I pair this Chenin will all things seafood, it’s a zesty wine with delicate floral aromas.