Chenin Blanc Grape variety guide: history, French regions, taste & food pairing
Chenin Blanc is the versatile, high-acid white grape of the Loire Valley, capable of making bone-dry, off-dry, lusciously sweet and sparkling wines, many of which age for decades.
Learn more about Chenin Blanc
History & origins
Chenin Blanc originated in Anjou, where it is thought to have been grown at the Abbey of Glanfeuil as early as the 9th century. Its name may come from Mont-Chenin in Touraine. DNA shows it is an offspring of Savagnin. Dutch traders took it to South Africa in the 17th century, where it is known as Steen and is now the country's most planted grape.
French regions & appellations
Vouvray, Montlouis-sur-Loire, Savennières, Saumur, Anjou, Coteaux du Layon, Quarts de Chaume, Bonnezeaux, Jasnières and Crémant de Loire.
Taste profile
High acidity with quince, yellow apple, pear, chamomile, lemon, honey, ginger and a waxy or "wet wool" note; botrytis and age add honey, marzipan and dried apricot.
Food pairing
Pork with apples, rillettes, roast chicken, trout with beurre blanc, scallops, Thai and Vietnamese dishes, goat cheese; sweet styles with foie gras and tarte Tatin.