A Picadilly circus wine, with many styles.

Shen-in Blonck

The problem with chenin is that it is pretty easy to grow, so lots of people can make some pretty standard wines. At this point Chenin tastes a bit nothingy, quite refreshing but little else. However, it also makes some amazing wines, which are layered with flavour. In South Africa these are often single estates or producers who barrel age some wine, while in France you get some stunning wines from Vouvray. Both have a honeyed richness and silky style without losing the fresh acidity, which makes them excellent at ageing and fantastic with food.

Things you should know

Top Tip: Producers who are good at Chenin will have a range of levels, so you can ease yourself in at the cheaper end and then splash out on the top wine for special occasions (so worth it!).
Specific Food Match: The key to Chenin is acidity, wrapped up in layers of rich flavours. This makes it an amazing food wine, particularly at the more serious end. Great for big roasts and Christmas dinner and Japanese food.
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